Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2023-07-01 Epub Date: 2022-04-19 DOI:10.1177/10820132221095458

Bruna Yumi Yoshida, Paulo Rogério Catarini da Silva, Sandra Helena Prudencio

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引用次数: 0

Abstract

To increase hydration properties and soluble fiber content, okara with different moisture contents (30, 35, and 40%) was extruded in single-screw equipment, keeping the temperature (120 °C) and screw speed (115 rpm) fixed. The physical, chemical, and techno-functional properties of extruded and non-extruded okara (control) were evaluated. The microstructure, color, chemical composition, and techno-functional properties of okara were altered after extrusion. The extruded samples showed general microstructure aspects similar between them, with an irregular and rough surface, striated parts, orifices, and some agglomerated particles with distorted, compact, and amorphous appearance, different from control. Among the modified samples, okara extruded with 30% moisture showed more intense changes in relation to the samples extruded with 35 and 40% moisture. Based on the results, it can be inferred that okara extruded with 35% moisture is the most suitable. Under this condition, there was an increase of 80% in soluble fiber content, 45% in water absorption and holding capacity and 11% in solid stability in water, the maintenance of swelling and oil absorption and holding capacities and the reduction of protein solubility in water. X-ray diffraction analysis showed that crystalline phase was affected by extrusion.

查看原文本刊更多论文

通过不同含水量的挤压对大豆渣（黄豆）进行改性：物理、化学和技术功能特性。

为了提高水合性能和可溶性纤维含量，在温度（120 °C）和螺杆转速（115 rpm）固定不变的情况下，采用单螺杆设备挤压不同水分含量（30%、35% 和 40%）的黄卡拉。对挤压黄卡拉和未挤压黄卡拉（对照组）的物理、化学和技术功能特性进行了评估。挤压后，黄卡拉的微观结构、颜色、化学成分和技术功能特性都发生了变化。挤压样品的微观结构与对照组相似，表面不规则、粗糙，有条纹、孔洞，部分颗粒聚集，外观扭曲、紧密、无定形。在改性样品中，水分含量为 30% 的挤压黄卡拉与水分含量为 35% 和 40% 的挤压样品相比，变化更为明显。根据这些结果可以推断，用 35% 水分挤压的黄卡拉是最合适的。在此条件下，可溶性纤维含量提高了 80%，吸水和持水能力提高了 45%，水中固体稳定性提高了 11%，膨胀和吸油和持油能力保持不变，蛋白质在水中的溶解度降低。X 射线衍射分析表明，结晶相受到挤压的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).