Development of fibre-rich okara-based expanded snack via single screw extrusion
Okara is a by-product of the soymilk and tofu manufacturing industry. Recently, changes in lifestyle and eating patterns led to higher demands for snack foods produced via extrusion technology. Extruded products enriched with okara, which consists of high dietary fibre content, can increase the n...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107310/1/107310.pdf http://psasir.upm.edu.my/id/eprint/107310/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2022-145_nur_adibah.pdf |
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| Summary: | Okara is a by-product of the soymilk and tofu manufacturing industry. Recently, changes
in lifestyle and eating patterns led to higher demands for snack foods produced via
extrusion technology. Extruded products enriched with okara, which consists of high
dietary fibre content, can increase the nutritional quality of extruded snacks with higher
commercial values. This study aimed to determine the influence of okara levels; 0, 5, 10,
and 15% (w/w) on properties of extrudates in terms of fibre content, water activity, bulk
density, expansion ratio, colour, textural (hardness and crispness), and microstructure. The
increment of okara level resulted in the reduction of water activity, expansion ratio,
lightness, and crispness of extrudates while, soluble and insoluble dietary fibre content,
bulk density, and hardness were increased. Extrudate produced at higher levels of okara
had a rougher surface, smaller air cells, and thicker walls. A collapse in cell structure was
observed at 15% okara. In conclusion, fibre-enriched extrudate with desirable
characteristics can be obtained at a 5% okara level. This study provides a promising
application in harnessing the nutritional benefits of okara. |
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