Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromat...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
2021
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| Acesso em linha: | http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf |
| Resumo: | Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromatic fraction, by reducing hexanal, which is responsible for off-flavour and increase ketones with fruity and buttery notes in fermented food. The first stage of this study was aimed to optimize the pre-treatment of soy okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme. |
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