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...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-10-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3606 |
| _version_ | 1797662538978033664 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Rimsha Farooq |
| collection | DOAJ |
| description | 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 obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with Lactobacillus rhamnosus GG and okara at different concentrations (1–3%). Additionally, the synbiotic ice cream was subjected to physicochemical and sensory attributes over 60 days of storage. High viability of L. rhamnosus GG (8.17 log CFU/mL) was observed during storage at 3% okara. Moreover, adding okara at 2% or higher improved viscosity, reduced overrun, and maintained probiotic viability. When compared to the control (ice cream without okara), synbiotic ice cream exhibited a higher protein content and a lower fat level. The synergistic combination of probiotics and okara in ice cream is a potentially novel approach for developing functional ice cream. The addition of okara is not only helpful in increasing the nutritional value of the ice cream but will also be a way forward to minimize agricultural waste. Synbiotic ice cream developed in this study may be considered a potential functional food rich in protein and low in fat. |
| first_indexed | 2024-03-11T19:00:42Z |
| format | Article |
| id | doaj.art-b10c6d4b038f4c0ea2b11786d496c451 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T19:00:42Z |
| publishDate | 2023-10-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-b10c6d4b038f4c0ea2b11786d496c4512023-10-10T12:30:22ZengWileyFood Science & Nutrition2048-71772023-10-0111106571658110.1002/fsn3.3606Characterization and valorization of soybean residue (okara) for the development of synbiotic ice creamRimsha Farooq0Fedrick C. Mgomi1Farhan Saeed2Aftab Ahmad3Aasma Asghar4Sakhawat Riaz5Huda Ateeq6Yasir Abbas Shah7Mahbubur Rahman Khan8Yi Li9Muhammad Afzaal10School of Food Science and Engineering Yangzhou University Yangzhou Jiangsu Province ChinaSchool of Food Science and Engineering Yangzhou University Yangzhou Jiangsu Province ChinaFood Safety and Biotechnology Laboratory, Department of Food Science Government College University Faisalabad PakistanDepartment of Nutritional Sciences Government College University Faisalabad PakistanDepartment of Nutritional Sciences Government College University Faisalabad PakistanDepartment of Home Economics Government College University Faisalabad PakistanFood Safety and Biotechnology Laboratory, Department of Food Science Government College University Faisalabad PakistanFood Safety and Biotechnology Laboratory, Department of Food Science Government College University Faisalabad PakistanDepartment of Food Processing and Preservation Hajee Mohammad Danesh Science & Technology University Dinajpur BangladeshSchool of Food Science and Engineering Yangzhou University Yangzhou Jiangsu Province ChinaFood Safety and Biotechnology Laboratory, Department of Food Science Government College University Faisalabad PakistanAbstract 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 obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with Lactobacillus rhamnosus GG and okara at different concentrations (1–3%). Additionally, the synbiotic ice cream was subjected to physicochemical and sensory attributes over 60 days of storage. High viability of L. rhamnosus GG (8.17 log CFU/mL) was observed during storage at 3% okara. Moreover, adding okara at 2% or higher improved viscosity, reduced overrun, and maintained probiotic viability. When compared to the control (ice cream without okara), synbiotic ice cream exhibited a higher protein content and a lower fat level. The synergistic combination of probiotics and okara in ice cream is a potentially novel approach for developing functional ice cream. The addition of okara is not only helpful in increasing the nutritional value of the ice cream but will also be a way forward to minimize agricultural waste. Synbiotic ice cream developed in this study may be considered a potential functional food rich in protein and low in fat.https://doi.org/10.1002/fsn3.3606agro‐wastefunctional foodprebioticprobioticssoybeansynbiotic ice cream |
| spellingShingle | 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 Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream Food Science & Nutrition agro‐waste functional food prebiotic probiotics soybean synbiotic ice cream |
| title | Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream |
| title_full | Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream |
| title_fullStr | Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream |
| title_full_unstemmed | Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream |
| title_short | Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream |
| title_sort | characterization and valorization of soybean residue okara for the development of synbiotic ice cream |
| topic | agro‐waste functional food prebiotic probiotics soybean synbiotic ice cream |
| url | https://doi.org/10.1002/fsn3.3606 |
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