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Cavendish banana and red dragon fruit instant powdered with the addition of okara protein hydrolysate using foam mat drying
Cavendish banana and red dragon fruit contain vitamins, fiber, and antioxidants. However, the fruits are quickly spoiled, and requires processing...
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Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues
As a result of agri-food production, large quantities of organic waste are produced in the form of press cakes (by-products of plant-based drink...
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Evaluation of gluten-free layer cake quality made with okara flour
In order to add value and develop alternatives for the use of okara, a by-product from the soy processing, this study examined the incorporation of...
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Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products
AbstractEffects of chitosan oligosaccharide (COS) and hyriopsis cumingii polysaccharide (HCP) on the quality of wheat flour and corresponding...
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Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat diet
Lifestyle and diet preferences are primarily responsible for develo** type 2 diabetes. In this study, okara was manufactured into okara whey...
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Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction
The by-product of walnut oil ( Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From...
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Carbohydrates for Fibre
Fibre is extremely important in human diet. Not for energy, but in support of our health. It helps preventing cardiovascular disease and colorectal...
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Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu
Influence of lyophilized okara with varying particle sizes (250–380, 150–180, 120–150, and < 75 μm) on the quality of glucono-δ-lactone-induced tofu...
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The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi)
In this study, steamed rice cakes prepared with different particle sized flour were used to investigate how the structures of rice cakes affected...
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Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum
Okara is a highly perishable by-product remaining after filtration of the smashed soybeans seeds in the production of soymilk. Due to its nutritional...
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Preparation of cellulose nanofibrils from okara by high pressure homogenization method using deep eutectic solvents
The interest in the application of deep eutectic solvents (DES) as a green solvent has increased rapidly. The application of DES in agro-industrial...
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Insect repellent and insecticidal potential of two Eucalyptus species essential oils from subtropical desert climate
In the present study, in order to search greener solution for food insects, the insecticidal and insect repellent potentials of e. oils of E....
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Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Grain by-products, normally rich in dietary fiber and bioactive compounds, are important for the human diet and have been studied as potential raw...
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Ice cream cone enriched with carob molasses pulp
Carob fruit (edible part) and carob molasses contains high amount of nutritive components such as minerals (calcium, potassium, phosphorus, iron,...
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From waste to wealth: a review on valorisation of durian waste as functional food ingredient
Durian is an exotic tropical fruit that can be widely found in Southeast Asia countries. Recent years, it has reached historical value in the market...
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Utilization of agro-industrial by-products in Monascus fermentation: a review
The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and...
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Impact of Bakery Innovation on Business Resilience Growth
The research aims to analyze the directions of using innovations in bread production. Innovations used in baking include the use of new ingredients...
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Use of asparagus flour from non-commercial plants (residue) for functional pasta production
The objective this study was enrich a pasta with non-commercial asparagus flour (AF). Six treatments were prepared: control (without AF), with 5, 10,...
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Agricultural Crop Residues Biomass
Due to the rapid increase in the global population, the demand for food, mainly grains, and energy has significantly risen, leading to a substantial...
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Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures
High-speed shearing (HSS) technology was used to mill the okara fibers in raw whole soybean flour (rWSF) suspension for fabrication of whole soybean...
