<
Print this article

Okara, a natural food ingredient for new product development of foodstuffs

FERNANDO SCHVED*, BATIA HASSIDOV
*Corresponding Author
Galam group, Mobile Post Menashe, 37855, Israel

Abstract

Okara is the solid non-soluble fraction obtained during soymilk manufacturing. Okara is a natural rich source of dietaryfibre and protein, which can be processed to industrial useful forms such as powders, extrudates or pregelatinized powders. Based on its characteristics, Okara can assist in new product development (NPD) of foods by providing nutritious protein andfibre, while simultaneously reducing calorie contents and glycaemic loads. Inclusion rates into products may reach levels as highas 70-80 percent. Moreover, Okara also contributes to the texture, water-holding and emulsifying capacity, and may also help inthe development of “gluten-free” food products.


...


 

Teknoscienze publisher & event organiser
viale Brianza 22, 20127
Milano – Italy
info@teknoscienze.com
Tel +39 02 26809375

 

 

Subscribe now