Person:
Tenorio Sanz, María Dolores

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First Name
María Dolores
Last Name
Tenorio Sanz
URI
https://hdl.handle.net/20.500.14352/77641
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Farmacia
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
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    Okara. A Soybean By-Product with Interesting Properties in Nutrition and Health
    (Phytochemicals in Soybeans, 2022) García Alonso, María Alejandra; Mateos-Aparicio Cediel, Inmaculada; Tenorio Sanz, María Dolores; Villanueva Suárez, María José; Redondo Cuenca, Araceli
    The environmentally friendly disposal of these residues is a major challenge for the industry. Okara is the residue of soybean milling after extraction of the aqueous fraction used for producing tofu and soy drink. Most of the articles are aimed at a better understanding of this by-product with a high interest in its nutritional composition, the presence of bioactive compounds, and its use as a potential new ingredient. The statistical data on production worldwide of okara is easily available. The production worldwide of okara is estimated to be more than four million tons, most of which is produced by Asian countries including Japan, Korea, China, and Singapore. In general, in the process soybeans are first soaked in water to allow complete hydration of the protein and other components. The amount of water that is added, the time, and the temperature of this step will depend on soybean variety which depends on the climate, soil composition, agricultural methods, among other factors.