Bruna Yumi Yoshida, Paulo Rogério Catarini da Silva, Sandra Helena Prudencio
{"title":"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。","authors":"Bruna Yumi Yoshida, Paulo Rogério Catarini da Silva, Sandra Helena Prudencio","doi":"10.1177/10820132221095458","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":"29 5","pages":"491-500"},"PeriodicalIF":1.8000,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties.\",\"authors\":\"Bruna Yumi Yoshida, Paulo Rogério Catarini da Silva, Sandra Helena Prudencio\",\"doi\":\"10.1177/10820132221095458\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":12331,\"journal\":{\"name\":\"Food Science and Technology International\",\"volume\":\"29 5\",\"pages\":\"491-500\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2023-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1177/10820132221095458\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2022/4/19 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132221095458","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2022/4/19 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties.
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.
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).