|Table of Contents|

Study on the Modification of Okara and its Application(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年01期
Page:
147-149
Research Field:
Publishing date:

Info

Title:
Study on the Modification of Okara and its Application
Author(s):
YANG Xiao-juan1;  CHANG Zhong-yi1;  GAO Hong-liang1;  Lv yuan1;  YANG Lin-lin1;  XIANG Ru-fa2
1. School of Life Science, East China Normal University, Shanghai 200062;
2.Shanghai Gaugan Foods Science and Technology Co.Ltd. Shanghai 200062, China
Keywords:
Okara;  Heating period;  pH;  Sucrose amount;  Physicochemical property
PACS:
TS209
DOI:
10.11861/j.issn.1000-9841.2011.01.0147
Abstract:
The main component of okara is dietary fiber. The physicochemical property of okara such as swelling capacity, water retention capacity and viscosity are less understood, which limit the application of okara. The purpose of this experiment is to improve physicochemical property of okara, we conducted it by heating at 118℃, regulating pH and adding sucrose, compared with control group，water retention capacity increased 4.96 g·g-1, swelling capacity increased 4.51 mL·g-1 and viscosity increased 849 mPa·s. The result of orthogonal experiment demonstrated that the ideal condition was heating for 15 min, pH 3, the amount of sucrose was 20%. We added modified okara to sumiri production, the most amount of replacement was 25%.

References:

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Last Update: 2014-09-11