Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles.

As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% (p < .05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles.

Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues.

One of the major issues in the food sector is the lack of resource utilization and the contamination of the environment caused by by-products. This study aimed to investigate the effects of Ganoderma lucidum (GL) fermentation on the nutritional components, structural characterization, metabolites, and antioxidant activity of soybean residue (SR), sweet potato residue (SPR), and zanthoxylum pericarpium residue (ZPR). The results showed that the nutrient contents of SR, SPR and ZPR increased. The active substances, amino acids (umami, aromatic and basic), metabolites and antioxidant activity (DPPH, ABTS, FRAP) (SR and SPR increased by 11.43, 32.64, 40.19 µmol Trolox/100 g and 19.29, 17.7, 32.35 µmol Trolox/100 g, respectively) of SR and SPR were increased. However, the results of ZPR showed a decrease in the content of bioactive substances, amino acids, and antioxidant activity. The results show that using GL fermentation can provide novel ideas and theoretical basis for improving SR and SPR to obtain new raw materials for antioxidant products.

Deep eutectic solvents as an alternative for extraction of flavonoids from soybean (Glycine max (L) Merrill) and okara: An experimental and computational approach based on COSMO-SAC model.

In this study, different Deep Eutectic Solvents based on choline chloride ([Ch]Cl) with carboxylic acids, sugars, and glycerol, were investigated as alternative solvents for the extraction of flavonoids from soybean and okara. Initially, the COSMO-SAC was investigated as a tool in solvent screening for the extraction of flavonoids. Experimental validation was performed using total flavonoid analysis with the solvents that showed greater interaction with the solutes. The extracts obtained from soybean and okara using the DES [Ch]Cl:acetic acid added with 30 % water showed the highest total flavonoid content, 1.05 mg eq. of catechin/g dry soybean and 0.94 mg eq. of catechin /g dry okara, respectively. For phenolic compound extraction, [Ch]Cl: acetic acid DES extracted approximately 1.16 mg GAE/g of soybean and 0.69 mg GAE/g of okara. For antioxidant activity, soybean and okara extracts obtained with [Ch]Cl: acetic acid showed FRAP results of 0.40 mg Trolox/mL of extract and 0.45 mg Trolox/mL of extract, respectively. In addition, the isoflavones daidzein, genistein, glycitein, daidzin, genistin, and glycitin were identified and quantified in the soybean and okara extracts obtained with DES [Ch]Cl: acetic acid with 30% water, totaling 1068.05 and 424.32 µg total isoflavones/g dry sample. Therefore, The COSMO-SAC model was a useful tool in solvent screening, saving time and costs. Also, DES can be an alternative solvent for extracting flavonoids to replace conventional organic solvents, respecting current environmental and human health concerns.

Valorization and food applications of okara (soybean residue): A concurrent review.

Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this waste could be a promising source of various essential bioactive and functional ingredients. Okara is a major residue produced as result of soybean processing and has a rich nutritional profile. The nutritional profile of okara is affected by the processing conditions, variety, pre-treatment, post-production treatments, and processing techniques. Owing to the high fibers, lipids, proteins, and bioactive components, it is being used as an essential industrial ingredient in various food processing industries. The prebiotic potential and nutritional profile can be increased by various techniques, that is, enzymatic, chemical, biotransformation, high-pressure microfludization, and fermentation. The prebiotic potential of okara makes it suitable as a therapeutic agent to prevent a variety of metabolic disorders such as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The current review highlights the structural, nutritional, functional, therapeutic, and industrial applications of okara.

Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue.

Soybean residue is a by-product of soybean product production that is wasted unreasonably at present. Accomplishing the efficient utilization of soybean residue can save resources. A composite microbial system was constructed using lactic acid bacteria (LAB) and Saccharomyces cerevisiae (SC), and modified soybean residue was prepared by solid fermentation. In order to explore the value of modified soybean residue as a food raw material, its physical and chemical properties, adsorption properties, and antioxidant properties were studied. The results showed that the soluble dietary fiber (SDF) yield of mixed fermentation (MF) increased significantly. Both groups of soybean residues had representative polysaccharide infrared absorption peaks, and MF showed a looser structure and lower crystallinity. In terms of the adsorption capacity index, MF also has a higher adsorption capacity for water molecules, oil molecules, and cholesterol molecules. In addition, the in vitro antioxidant capacity of MF was also significantly higher than that of unfermented soybean residue (UF). In conclusion, our study shows that mixed fermentation could increase SDF content and improve the functional properties of soybean residue. Modified soybean residue prepared by mixed fermentation is the ideal food raw material.

Enhanced production of fibrous bacterial cellulose in Gluconacetobacter xylinus culture medium containing modified protein of okara waste.

In Gluconacetobacter xylinus cultivation for bacterial nanocellulose production, agro-industrial wastes, soybean residual okara, okara extracted protein, and modified okara protein, were used as a protein source. In comparison with homogenized raw okara and protein extracted from raw okara, acetic-acid modified protein provided the higher cellulose yield (2.8 g/l at 3 %w/v protein concentration) due to the improved protein solubility in the culture medium (89 %) and smaller particle size (0.2 µm) leading to facile uptake by the bacteria. Importantly, pH of the culture medium containing the modified protein measured before and after the cultivation was similar, suggesting the buffering capacity of the protein. Nanocellulose fibers were then produced densely in the network of hydrogels with high crystallinity nearly 90 %. Based on the results, economic constraints around nanocellulose production could be alleviated by valorization of okara waste, which provided enhanced sustainability.

In Vitro and In Vivo Assessments of Anti-Hyperglycemic Properties of Soybean Residue Fermented with Rhizopus oligosporus and Lactiplantibacillus plantarum.

Soy isoflavones possess antioxidative, anti-inflammatory, anti-diabetic and phytoestrogenic properties. Soybean residue contains a fair amount of nutrients such as glycosylated isoflavones, minerals and dietary fibers, and is a substantial waste product produced from soymilk and tofu manufacturing. A solid-state fermentation of soybean residue by Rhizopus oligosporus or co-inoculated with Lactiplantibacillus plantarum improves the availability of isoflavones and GABA content which is attributed to ameliorated hyperglycemic symptoms in STZ-induced hyperglycemic mice. The effortless solid-state fermentation with present microbial manipulation supports an anti-hyperglycemia value-added application of soybean residue for functional food development. Background: Due to an awareness of the food crisis and with a rapidly rising prevalence of diabetes, recycling the substantial fibrous soybean residue disposed from soy industries has received consideration. Methods: Lactiplantibacillus plantarum was previously screened for active glutamate decarboxylase, and ß-glucosidase activities were adopted for the fermenting of soybean residue using a traditional tempeh solid-state fermenting process with fungal Rhizopus oligosporus. Fermented soybean residue was chemically analyzed and functionally assessed in in vitro and in vivo hyperglycemic conditions. Results: A 48 h longer solid-state fermentation of the soybean residue co-inoculated with R. oligosporus and L. plantarum showed improved contents of isoflavone aglycones and GABA which were attributed to augmented antioxidative capacity, lowered ROS level, improved blood biochemistry, and better blood glucose homeostasis in STZ-induced hyperglycemic mice. Conclusion: The advantages of a food industrial effortless fermentation process, and a health nutritional endorsing anti-hyperglycemic value-added property offer a practical alternative in recycled soybean residue.

Preparation and Application of Foaming Agent Based on the Compound System of Short-Chain Fluorocarbon and Soybean Residue Protein.

This study provides a new idea for the design of an advanced foaming agent with soybean residue protein (SRP) as a potential protein source. In order to achieve the most effective foaming performance, we employed the novel approach of response surface methodology (RSM) to improve important process parameters in a hot-alkali experiment. The experimental results showed that the optimum reaction parameters of pH and temperature were pH 10.2 and 50.5 °C, respectively, which, when continued for 3 h, led to the highest foaming property of the SRP foaming agent (486 mL). Based on the scheme, we also designed an experiment whereby we incorporated 1.0g/L FS-50 into the SRP foaming agent (SRP-50) to achieve higher foaming capacity compared with the commercial foaming agent. This foaming agent was cheaper than commercial vegetable protein foaming agents (12 USD/L) at 0.258 USD/L. Meanwhile, the properties of foam concrete prepared using SRP-50 were studied in comparison with a commercial vegetable protein foaming agent (PS). The results demonstrated that the foam prepared using SRP-50 had better stability, and the displacement of the foam decreased by 10% after 10 min. During the curing period, the foam concrete possesseda compressive strength of 5.72 MPa after 28 days, which was an increase from 2.95 MPa before. The aperture of the foam ranged from 100 to 500 µm with the percentage increasing up to 71.5%, which indicated narrower pore-size distribution and finer pore size. In addition, the shrinkage of the foam concrete was also improved. These findings not only achieve the utilization of waste but also provide a new source for protein foaming agents.

Adsorption of basic fuchsin using soybean straw hydrolyzed by subcritical water.

The valorization of agro-industrial residues can be improved through their full use, making the production of second-generation ethanol viable. In this scenario, hydrolyzed soybean straw generated from a subcritical water process was applied to the basic fuchsin adsorption. At pH eight, a high adsorption capacity was obtained. The mass test results showed that basic fuchsin's removal and adsorption capacity could be maximized with an adsorbent dosage of 0.9 g L-1. The linear driving force model was suitable for predicting the kinetic profile, and the kinetic curves showed that equilibrium was reached with only 30 min of contact time. Besides, the Langmuir model was the best to predict the adsorption isotherms. The thermodynamic parameters revealed a spontaneous and endothermic process. At 328 K, there is maximum adsorption capacity (72.9 mg g-1). Therefore, it can be stated that this material could be competitive in terms of adsorption capacity coupled with the idea of full use of waste.

Changes of High-Purity Insoluble Fiber from Soybean Dregs (Okara) after Being Fermented by Colonic Flora and Its Adsorption Capacity.

In order to explore the changes and properties of high-purity insoluble dietary fiber from okara (HPIDF) after entering the colon and be fermented by colonic flora, fermented high-purity insoluble dietary fiber (F-HPIDF) was obtained by simulated fermentation in vitro by HPIDF and colonic flora from C57BL/6 mice. For exploring the differences of HPIDF and F-HPIDF, the changes of structure (SEM. FTIR, XRD, particle size, specific surface area, monosaccharide composition) and adsorption properties (water, oil, heavy metal irons, harmful substances) of HPIDF/F-HPIDF were explored. The results showed that F-HPIDF had a higher water-holding capacity (19.17 g/g), water-swelling capacity (24.83 mL/g), heavy metals-adsorption capacity (Cd2+: 1.82 µmol/g; Pb2+: 1.91 µmol/g; Zn2+: 1.30 µmol/g; Cu2+: 0.68 µmol/g), and harmful substances-adsorption capacity (GAC: 0.23 g/g; CAC: 14.80 mg/g; SCAC: 0.49 g/g) than HPIDF due to the changes of structure caused by fermentation. In addition, with the fermentation of HPIDF, some beneficial substances were produced, which might be potential intestinal prebiotics. The study of F-HPIDF strengthens the speculation that HPIDF may have potential bioactivities after entering the colon, which proved that okara-HPIDF may have potential functionality.

Soybean residue based biochar prepared by ball milling assisted alkali activation to activate peroxydisulfate for the degradation of tetracycline.

The advanced oxidation process (AOPs) has caused great concern in recent years. Among them, biochar has been widely studied as a catalyst for advanced oxidation process because of its low price and low environmental risk. In this study, a novel ball milling assisted KOH activation biochar (MKBC) was prepared and applied in peroxydisulfate (PDS) activation to degrade tetracycline hydrochloride (TC-H). In comparison with the oxidation (3.48%) by PDS alone and adsorption (36.19%) by MKBC alone, the removal rate of TC-H was increased to 84.15% in the MKBC/PDS system, indicating that MKBC can successfully activate PDS. Besides, the catalytic activity of the MKBC to activate PDS for the degradation of TC-H is 58.33% higher than that of pristine biochar (PBC). In addition, MKBC has outstanding stability that after three repeated experiments, the removal rate of TC-H by the MKBC/PDS system still remains 77.35%. Meanwhile, the mechanism was investigated that the singlet oxygen (1O2) seized the principal position in the degradation of TC-H in the PDS/MKBC system. This study explored a novel, solvent-free and economic method to propose this extraordinary biochar, which provided a new strategy for the future research of biochar.

Cellulase Interacts with Lactic Acid Bacteria to Affect Fermentation Quality, Microbial Community, and Ruminal Degradability in Mixed Silage of Soybean Residue and Corn Stover.

The objective of this experiment was to investigate the effect of lactic acid bacteria (LAB) and cellulase (CE) on the fermentation quality, rumen degradation rate and bacterial community of mixed silage of soybean residue (SR) and corn stover (CS). The experiment adopted a single-factor experimental design. Four treatment groups were set up: the control group (CON), lactic acid bacteria treatment group (LAB), cellulase treatment group (CE) and lactic acid bacteria + cellulase treatment group (LAB + CE). Among them, the amount of added LAB was 1 × 106 CFU/g, and the amount of added CE was 100 U/g. After 56 days of mixed silage, samples were taken and analyzed, and the chemical composition, fermentation quality, rumen degradation rate and microbial diversity were determined. The results showed that the pH of each treatment group was significantly (p < 0.05) lower than that of CON, while the lactic acid and ammoniacal nitrogen contents of each treatment group were significantly higher than that of CON, with the highest contents in the LAB + CE group. The contents of DNFom (Ash-free NDF), ADFom (Ash-free ADF) and DM in the LAB + CE group were significantly lower than those in the CON group, while the content of crude protein (CP) was significantly higher than that in the CON group. The in situ effective degradation rates of DM (ISDMD), DNF (ISNDFD) and CP (ISCPD) were all significantly (p < 0.05) higher in each treatment group than in the control group. The results of principal component analysis showed that the bacterial composition of the LAB, CE and LAB + CE groups was significantly different from that of the CON group (p < 0.05). Bacterial genus level analysis showed that the content of lactic acid bacteria was significantly higher in the LAB + CE group than in the other treatment groups (p < 0.05), while the content of undesirable bacteria was significantly lower than in the other treatment groups. The results showed that the addition of Lactobacillus and/or cellulase in mixed silage of SR and CS could effectively improve the quality of mixed silage fermentation, rumen degradation rate and microbial diversity, with better results when Lactobacillus and cellulase were added together, which provides new ideas for better application of SR and CS in dairy production.

Influence of process parameters on hydrothermal modification of soybean residue: Insight into the nutrient, solid biofuel, and thermal properties of hydrochars.

Soybean (SB) solid residue after oil extraction was investigated in a hydrothermal modification process to provide an eco-friendly solution to SB solid waste disposal for an actual environmental management effort. SB hydrochars (HCs) were derived either by conventional heating hydrothermal treatment (HTT) under intense conditions (200, 250, and 300 °C for 2 h) or by microwave-assisted hydrothermal treatment (MHTT) under mild conditions (160, 190, and 220 °C for 1 h). Physicochemical properties of SB HCs and the transformation of nitrogen (N) and phosphorus (P) functionalities during HTT and MHTT were characterized using several tools. Ultimate and XPS analyses elucidated N transformation, e.g., 5.51 wt % N of raw SB residue decreased to 3.48 and 3.51 wt % after HTT and MHTT, respectively. The P bioavailability of raw SB (3.46 mg/g) was improved after HTT (26.7 mg/g) and MHTT (10.9 mg/g), depicting the practical application of HCs for soil amendment. Atomic H/C and O/C ratios of SB HCs decreased as treatment temperature increased. HCs showed credible higher heating value (HHV; 22.3-25.5 MJ/kg for HTT and 20.5-22.1 MJ/kg for MHTT), higher than various low-rank coals. Besides, energy densification and fuel ratio improved in intense conditions. The thermogravimetric analysis showed HCs possessed better thermal stability. The improved performance of SB HCs indicated that HTT and MHTT provided a green environmental route of SB waste management, valorization, and utilization.

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions.

Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.

Enhanced Cadaverine Production by Engineered Escherichia coli Using Soybean Residue Hydrolysate (SRH) as a Sole Nitrogen Source.

An economical source of nitrogen is one of the major limiting factors for sustainable cadaverine production. The utilization potential of soybean residue for enhanced cadaverine production by engineered Escherichia coli DFC1001 was investigated in this study. The SRH from soybean residue could get the protein extraction rate (PE) of 67.51% and the degree of protein hydrolysis (DH) of 22.49%. The protein molecular weights in SRH were mainly distributed in 565 Da (72.28%) and 1252 Da (17.11%). These proteins with small molecular weights and concentrated molecular weight distribution were favorable to be transformed by engineered E. coli DFC1001, and then SRH replaced completely yeast powder as an only nitrogen source for cadaverine production. The maximum cadaverine productivity was 0.52 g/L/h, achieved with a constant speed feeding strategy in the optimized SRH fermentation medium containing an initial total sugar concentration of 30 g/L and exogenous added minerals, which indicated that soybean residue could be a potential feedstock for economic cadaverine production.

Prebiotic Potential and Anti-Inflammatory Activity of Soluble Polysaccharides Obtained from Soybean Residue.

In the present study, we assessed the extraction of low molecular weight soluble polysaccharides (MESP) from soybean by-products using microwave-assisted enzymatic technology and proposed the chemical structure of MESP using Fourier transform-infrared spectroscopy, gas chromatography, and 1H and 13C nuclear magnetic resonance spectrum analysis. The results suggested that MESP mainly comprised arabinose, rhamnose, and glucuronic acid with (1→4) glycosidic linkages in the backbone. Compared with inulin, MESP was found to selectively stimulate the growth of Lactobacillus probiotics. Moreover, the results of in vitro fermentation indicated that MESP significantly increased the concentrations of both acetate and butyrate (p < 0.05). MESP were treated on lipopolysaccharide (LPS)-stimulated RAW264.7 cells to determine the anti-inflammatory effect in vitro. It was observed that MESP inhibited nitric oxide, tumor necrosis factor (TNF)-α, interleukin (IL)-1ß, IL-6, and IL-10 production. Furthermore, Western blotting results indicated that MESP significantly attenuated LPS-induced downregulation of phosphorylation levels of Janus kinase 2 (JAK2) and signal transducer and activator of transcription 3 (STAT3) in macrophages. The underlying mechanism might involve inhibition of the expression of pro-inflammatory cytokines, presumably via JAK2/STAT3 pathway. Collectively, the results of our study paved way for the production of MESP, which may be potentially used as nutraceutical ingredients for prebiotics and anti-inflammatory agents, from soybean residue.

Effect of superfine grinding on physicochemical and antioxidant properties of soybean residue powder.

Soybean residue is an underutilized, nutrient-rich by-product of soybean processing. To enhance its value, we subjected soybean residue to superfine grinding and measured the resulting physiochemical properties and antioxidant activities. We prepared powders with particle sizes of 115.35, 77.93, 39.38, 25.01, and 20.44 µm. As particle size decreased, the surface area (from 96.46 to 198.32 m2/kg) and swelling capacity (from 2.05 to 10.62 ml/g) increased. Conversely, we observed decreases in the surface-number mean (from 23.07 to 11.20 µm), volume-surface mean (from 141.70 to 27.96 µm), angles of repose (from 48.30° to 31.46°), water holding capacity (from 7.86 to 4.39 g/g), and oil binding capacity (from 1.78 to 1.42 g/g). The water solubility index and antioxidant activity (reducing power and free radical scavenging activities of 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-di-(3-ethylbenzthiazoline sulfonic acid)) improved as particle size decreased. In conclusion, superfine grinding improved some properties of soybean residue. Additionally, our findings provide theoretical support for using superfine grinding in industrial food applications.

Biovalorization of soybean residue (okara) via fermentation with Ganoderma lucidum and Lentinus edodes to attain products with high anti-osteoporotic effects.

Okara, despite being a soybean processing by-product, still holds many nutrients. Thus, considerable attention has been recently paid to its reuse. In this study, solid-state fermentation was performed using Ganoderma lucidum and Lentinus edodes. Antioxidant activity and bioactive compound levels in G. lucidum-fermented okara (GLFO) and L. edodes-fermented okara (LEFO) were assayed. Antiosteoporosis bioactivity was evaluated using an animal model. The results demonstrated that solid-state fermentation significantly improved the antioxidant activity and bioactive compound levels. Furthermore, GLFO and LEFO increased trabecular bone volume, although only the GLFO-treated group exhibited significantly improved trabecular separation compared with the bilateral ovariectomy-treated control group. GLFO-related outcomes were superior to those of LEFO. The results demonstrate that okara products are effective for treating postmenopausal osteoporosis in humans.

Effect of sequential twin screw extrusion and fungal pretreatment to release soluble nutrients from soybean residue for carotenoid production.

BACKGROUND: Soybean residue (okara) is an agricultural by-product, which is rich in protein and fiber. This study evaluated a novel sequential process which combined fungal pretreatment (F) and twin screw extruder (E), to hydrolyze okara. The sequence of the pretreatment steps, and extruder at screw speeds 200 rpm (200) or 600 rpm (600), were tested. Next, soluble nutrients were extracted to create Fokara, EFokara200, EFokara600, FEokara200 and FEokara600 okara media. RESULTS: All the prepared okara media could support the growth and carotenoid production by the yeast Rhodosporidium toruloides. This suggested that okara proteins and polysaccharides were successfully hydrolyzed by extrusion and fungal pretreatment, into soluble nutrients. Rhodosporidium toruloides accumulated the highest biomass of 23.7 mg mL-1 dry cell weight (DCW), when grown on FEokara600 media. This was higher as compared to commercial YPG (yeast extract-peptone-glycerol) media (18.7 mg mL-1 DCW). However, R. toruloides accumulated the highest carotenoid production of 13.2 µg mL-1 when grown on EFokara200 media as the nutrient source. This was comparable to carotenoid production of 13.1 µg mL-1 when R. toruloides was grown on YPG media. CONCLUSION: Extrusion in combination with fungal pretreatment, is a low cost process, to hydrolyze and re-use okara, for carotenoid production. © 2018 Society of Chemical Industry.

Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.

Dry soybean (Glycine max) residue (SBR) is a byproduct rich in dietary fibre and protein with high levels of essential amino acids. The effects due to the substitution of refined wheat flour with 5% or 10% SBR in dough rheology and hot-press tortilla texture, dimensions, colour, protein and dietary fibre contents were studied. Substitution of 10% SBR improved flour in terms of gluten strength and sedimentation without significantly affecting dough hardness, cohesiveness, adhesiveness, and extensibility. The dimensions, colour and sensory acceptance of the supplemented tortillas were not affected by the addition of the SBR. The 10% SBR tortillas contained 1.77 times more insoluble dietary fibre, protein content of 9.3%, in vitro protein digestibility of 84% and protein digestibility corrected amino acid score (PDCAAS) of 52.63%. Results indicated that wheat flour tortillas with 10% SBR an excellent alternative to regular counterparts owing to their higher dietary fibre and protein quantity and quality.