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Okara, a Natural Food Ingredient for New Product Development Of Okara, a natural food ingredient for new product development of foodstuffs FERNANDO SCHVED*, BATIA HASSIDOV Fernando Schved *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 dietary fibre 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 and fibre, while simultaneously reducing calorie contents and glycaemic loads. Inclusion rates into products may reach levels as high as 70-80 percent. Moreover, Okara also contributes to the texture, water-holding and emulsifying capacity, and may also help in the development of "gluten-free" food products. Soy-derived products have long been in use in most of the following ratios: 41 percent, 19 percent and 38 percent, food supply chain around the globe. However, in the respectively. According to Kugimiya (8), the main production of isolated soy ingredients the use of extracting component of the dietary fibre in Okara is ruptured organic solvents is quite common. In view of the above, the cotyledon cells, and the seed coat does not behave the soymilk production industry is a welcomed exception since it same way as the cotyledon cells when being macerated by does not employ such extractive chemical aids (i.e. the various means (8). In O’toole’s review, Liu (9) is mentioned as extraction of soymilk only involves the separation of the liquid reporting on work done by Hackler and others in the 1960’s, fraction after a hot water treatment and mechanical means). claiming that the protein in Okara is of better quality than Thus, from an industrial point of view, Okara is a major that from other soy products; e.g., the protein efficiency ratio processing stream obtained in soymilk manufacturing, just as of okara was 2.71 while that of soymilk was only 2.11. Wang Focus on Dietary fibres & Pre/probiotics milk whey is obtained from cheese-making in dairy industries. and Cavins (2) also reported that the ratio of essential to To describe it simply, Okara can be defined as the solid total amino acids in Okara is similar to tofu and soymilk. residue collected following to the extraction of the “water Ma et al. (10) worked on the essential amino acid extractable” fraction resulting in traditional or industrial composition and protein digestibility of Okara. The essential production of soymilk or tofu. Typically, 250 kg of okara are amino acid contents of the two tested Okara- protein produced for every 1,000 litres of soy beverage (1). Okara is isolates were generally similar, and comparable to a vol 21 n 2 a food particulate constituent fraction of soybeans, and is commercial soy protein isolate (see table #3; ref. 10). - obtained as a white/ off-white material. At present, Okara is Cysteine and methionine contents were significantly generally used as animal feed for livestock in close proximity decreased in the Okara protein but increased with the to soy beverage production facilities, sold as a wet product temperature of preparation. Both, the essential amino acid containing ~ 75-88 percent water (data obtained from profiles and total essential amino acid contents of the soy commercial interviews with feed producers). protein products, were comparable to the FAO/WHO March/April 2010 - The main reason behind the limited use of Okara as a food standard, with the exception of the sulfur-containing amino ingredient is its deterioration if not dehydrated or frozen acids (cysteine, methionine) and tyrosine, which were lower rapidly (i.e. due to bacterial fermentation and lipid oxidation). in the soy proteins. The “in vitro” digestibility of the Okara While the present use of Okara in the western food and protein isolates was high compared with a value of 77.1 industry hi-tech beverage industry has been limited, Okara’s high content of percent for the defatted soy flour, and was not significantly healthy protein and fibre provides food formulators with an different from that of the commercial protein isolate. Ma et OOD additional natural unique ingredient for the market. In order to al. (10) also demonstrated that the fat binding capacity of F secure a high quality and stable product, modern and Okara isolates was significantly higher than that of gro A hygienic large-scale production expertise needs to be commercial soy protein isolate. Fat absorption has been successfully implemented (i.e. rapid water removal to related to physical entrapment of oil by the protein matrix, produce a >94 percent dry solids product with a low water and samples with larger surface area (lower bulk density) activity (Aw) assuring its stability and shelf life). would bind more oil (11). Moreover, according to Ma et al. Supplement to According to Wang and Cavins (2) 30 percent of soybean (10), Okara protein isolates had significantly higher solids, 20 percent of soybean protein, and 11 percent of percentage overrun, and foam stability than that of a soybean oil ends up in the Okara. In fact, the proximate commercial soy protein isolate. In their conclusions, Ma et composition of the Okara will depend on the amount of al. (10 ) wrote: “Although the okara protein isolates had water phase extracted from the ground soybeans, and poor solubility, other functional properties whether further water is added to extract residual (emulsification, foaming and binding properties) extractable components (3). Okara is rich in proteins (24.5- were comparable to those of commercial soy 37.5 g/100 g of dry matter), lipids (9.3-22.3 g/100 g of dry isolate, suggesting the potential use of Okara matter), and dietary fibre (DF, 14.5-55.4 g/100 g of dry protein as food ingredient”. matter) (3, 5-7). An excellent reviewing reference for an Recently, Préstamo et al. (7) reported on the overall understanding of Okara composition is that of effects of Okara diets using an animal rat O’Toole from 1999 (3). The fibre component was also model. According to their work, reported by Guermani et al. (4) and consists of both control (regular rat hemicelluloses, cellulose and lignin at the approximately chow) and Okara “test 46 chow” diets (standard rat chow plus Okara resulting in a final In view of the above, formulating food products with Okara concentration of 10 percent (w/w) with 5 percent dietary may help food processors with their efforts aiming to develop fibre) had an equivalent caloric content. Both control and healthier products. Moreover, among several mega-global test diets had no effect on food intake, which on average food nutrition trends, food formulation with natural was 10±0.1 g/day. Nevertheless, when compared to the ingredients appears to be of higher priority. Since Okara is control group for final weight, growth rate, and feeding obtained without the use of chemical extraction aids, such efficiency results were lower in the group fed with Okara. as alcohols or organic solvents, it provides a natural tool to One of the most interesting outcomes of the study above enrich food products with protein and fibre. Therefore, due Focus on Dietary fibres & Pre/probiotics was that the Okara diet increased faecal excretion (daily to its high fibre and protein content, neutral-bland taste and stool weight was always higher for the Okara-fed group than natural characteristics, Okara has the potential to be used in for the control group). According to these researchers, the the food industry as a functional ingredient (16). above results were attributed to a higher moisture content of Based on its chemical characteristics, food products faeces in the Okara-fed group, because of a higher intake formulated with Okara, (common usage dose ~ 5-60 percent of insoluble dietary fibre. In this context, similar patterns were w/w basis) may enjoy from: 1) a lower calorie content, 2) also reported by Takahashi et al. (12). Moreover, an lower glycaemic index and load, 3) a natural ingredient additional important outcome originating from this study was profile (if all other ingredients meet also this requirement), 4) that total SCFA (short chain fatty acid) of caecal contents a high quality protein content, and 5) a satiating effect due were higher in Okara-fed rats, than in controls. This to both its DF and protein content. Okara can be processed observation was also previously reported by Tortuero et al. to several textural forms in addition to its simple powder form, (13) and was in line with the work of Takahashi et al. from i.e. Okara can be extruded to produce products which may 1992, which tested also the effect of okara fibre on the rat be incorporated into breakfast cereals, nutritional bars, gastrointestinal tract (12). Takahashi et al. concluded that healthy snacks, coated products, “top-cups” (for dairy the apparent degradability of Okara was twice that of products) or granola-type finished goods. Moreover, Okara wheat bran, and that there were also differences in the pH may also be formulated while combining with starch to pre- of the caecal contents. Moreover, according to Takahashi gelatinized soluble ingredients. et al. (12) Okara fibre also reduces transit time in the Combining and implementing Okara in food products is intestine. The outcomes of the above reports i.e. reducing simple and relatively easy. For example Okara may be used feeding rates, reducing intestine transit times, increased to partially substitute flour in bread, pastry recipes and other production of SCFA, lowering pH and increasing faecal wet food products containing flour such as pasta, crackers, weight are beneficial physiological outcomes, which may bagels, snacks etc.
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