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Nutritional evaluation of okara (soybean by-product) and its utilization in development of value added products

KrishiKosh

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Title Nutritional evaluation of okara (soybean by-product) and its utilization in development of value added products
 
Creator Ahlawat, Deepika
 
Contributor Punia, Darshan
 
Subject drying, biological phenomena, proteins, productivity, processed plant products, irrigation, acidity, freezing, iron, flours
 
Description The present investigation was conducted to study the nutrient composition of okara (soybean by-product) and its utilization in development of value added products. The fresh okara was dried by three methods viz. oven drying, freeze drying and solar tunnel drying. The protein solubility and water holding capacity of fresh okara was 23.08 and 24.98 (g soluble protein/100g) and 10.42 and 04.52 (g water/g protein), respectively at pH-3 and 7, while bulk density was 0.99 g/cm³. At pH- 3 and 7 freeze dried okara powder had maximum protein solubility (23.47 and 22.69 g soluble protein/100g, respectively) and water holding capacity (25.82 and 20.10 g water/g protein, respectively), and minimum bulk density (0.36 g/cm³). The contents of crude fibre, total dietary fibre, total minerals, available minerals, total phenolic content, in vitro protein digestibility and antioxidant activity differed significantly among all the three types of dried okara and was found maximum in freeze dried okara powder (crude fibre 28.58%; total dietary fibre 52.83% ; calcium and potassium 372.40 and 1361.94mg/100g; available calcium and available iron 43.56and 24.02 mg/100g; total phenolic content 83.75 mg gallic acid/100g; in vitro preotein digestibility 89.58% and antioxidant activity 43.56%, respectively). However, phytic acid was minimum in freeze dried okara powder (786.50mg/100g) and maximum in oven dried okara powder (801.79 mg/100g). The products were developed by using all the three types of dried okara powder and evaluated organoleptically. The noodles upto 30 percent and macroni, doughnuts, rusks and cookies upto 20 percent incorporation of dried okara powder were most acceptable. It was observed that all the nutrients increased significantly in value added products. The storable products like noodles, macroni, rusks and cookies were stored for 45 days and were found acceptable upto 30 days. On zero day the fat acidity of control noodles and macroni was 38.21 and 38.04 mg KOH/100g and on 45th day it increased to 50.24 and 49.03 mg KOH/100g, respectively. On zero day the peroxide values of control noodles, macroni, ruks and cookies were 2.31, 2.30, 2.45 and 2.58 meq/100g , respectively, whereas of supplemented ones were 2.54, 2.57, 2.61 and 2.65 meq/100g, respectively. The cost benefit ratio of most acceptable products was calculated.
 
Date 2016-02-02T11:59:41Z
2016-02-02T11:59:41Z
2015
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/64136
 
Language en
 
Format application/pdf
 
Publisher CCSHAU