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Propuesta para la elaboración de galletas como colación escolar a base de harina de soya, maiz y okara
(Universidad de Guayaquil. Facultad Ingeniería Química, 2012)
El presente trabajo tiene como finalidad desarrollar nuevas formulaciones con mezclas alimenticias que incluyan principalmente fuentes de origen local, ricas en carbohidratos y en proteínas que además se encuentran ...
Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage
(Frontiers Research Foundation, 2017-04)
Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage ...
Efeito do tempo no grau de hidrólise e na atividade antioxidante do hidrolisado proteico de Okara
(Universidade Federal do TocantinsPalmasEngenharia de AlimentosPalmasGraduação, 2021)
Formulação, caracterização e análise sensorial de chocolate com adição de okara
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-17)
Soybeans can provide several benefits to human health .This gives a residue (okara) of its aqueous extract which has high nutritional quality .Currently, the market trend turns to chocolate of origin, such as chocolate soy ...
Desenvolvimento de um produto tipo hambúrguer à base de carne de frango (Gallus gallus) e resíduo de soja, fermentado com Lactobacillus acidophilus CRL 1014
(Universidade Estadual Paulista (UNESP), 2014)
O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014
(Universidade Estadual Paulista (UNESP), 2016)
Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
(International Journal of Research in Advent Technology, 2016-08)
The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of ...
Using okara in diets for growing broilers
(2019)
This study aimed to evaluate the effects of okara inclusion in diet for growing broilers on performance, carcass yield, blood and bone variables, quality and lipid oxidation of meat, and economic viability. For that, 575 ...
Barras de cereais contendo okara nas formulações
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2015-06-19)
The okara or soy pulp is a by-product of processing soy extract with low commercial value, which composition contains a high quantity of protein with high nutritional value and high rate of protein efficiency. The objective ...