Influence of the dehydration process on active compounds of okara during its fractionation
2005
Surel, O. | Couplet, B.
Okara (residue of the soymilk manufacture) is rich in proteins, fibres and lipids. It also contains isoflavones that possess health-promoting properties. A new method has been developed for the valorization of fibres from okara by hydrolysis of insoluble proteins with a protease and removal of the oil. Three different processes were investigated: the first one involved delipidation and drying prior to proteolysis and led to the highest content of fibre (80%) in the final product. The second used proteolysis on crude okara followed by solvent delipidation-dehydration and gave an intermediate content of fibre (75%). The last process was totally enzymatic (proteolysis and lipolysis) and gave the lowest content of fibre in the final product (50%). Fibre water-holding capacity was correlated to the total dietary fibre content of each sample. It was preferable to use crude okara for hydrolysis, since oven-drying during the process decreased the water-holding capacity and modified the isoflavone profile of okara.
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