Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream

Abstract There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obta...

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Bibliographic Details
Main Authors: Rimsha Farooq, Fedrick C. Mgomi, Farhan Saeed, Aftab Ahmad, Aasma Asghar, Sakhawat Riaz, Huda Ateeq, Yasir Abbas Shah, Mahbubur Rahman Khan, Yi Li, Muhammad Afzaal
Format: Article
Language:English
Published: Wiley 2023-10-01
Series:Food Science & Nutrition
Subjects:
agro‐waste
functional food
prebiotic
probiotics
soybean
synbiotic ice cream
Online Access:https://doi.org/10.1002/fsn3.3606

Internet

https://doi.org/10.1002/fsn3.3606

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