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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: L., Nur Adibah, M., Nor Afizah, W. I., Wan Zunairah, S. K., Syed Muhammad
Format: Article
Language:English
Published: Rynnye Lyan Resources 2024
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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spelling my.upm.eprints.1073102024-11-05T01:11:54Z http://psasir.upm.edu.my/id/eprint/107310/ Development of fibre-rich okara-based expanded snack via single screw extrusion L., Nur Adibah M., Nor Afizah W. I., Wan Zunairah S. K., Syed Muhammad 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. Rynnye Lyan Resources 2024-04 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/107310/1/107310.pdf L., Nur Adibah and M., Nor Afizah and W. I., Wan Zunairah and S. K., Syed Muhammad (2024) Development of fibre-rich okara-based expanded snack via single screw extrusion. Food Research, 8 (2). pp. 48-56. ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2022-145_nur_adibah.pdf 10.26656/fr.2017.8(2).145
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Article
author L., Nur Adibah
M., Nor Afizah
W. I., Wan Zunairah
S. K., Syed Muhammad
spellingShingle L., Nur Adibah
M., Nor Afizah
W. I., Wan Zunairah
S. K., Syed Muhammad
Development of fibre-rich okara-based expanded snack via single screw extrusion
author_facet L., Nur Adibah
M., Nor Afizah
W. I., Wan Zunairah
S. K., Syed Muhammad
author_sort L., Nur Adibah
title Development of fibre-rich okara-based expanded snack via single screw extrusion
title_short Development of fibre-rich okara-based expanded snack via single screw extrusion
title_full Development of fibre-rich okara-based expanded snack via single screw extrusion
title_fullStr Development of fibre-rich okara-based expanded snack via single screw extrusion
title_full_unstemmed Development of fibre-rich okara-based expanded snack via single screw extrusion
title_sort development of fibre-rich okara-based expanded snack via single screw extrusion
publisher Rynnye Lyan Resources
publishDate 2024
url 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
_version_ 1814936546274443264
score 13.211869

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