Publication: Mejora de la funcionalidad de okara de soja por tratamiento simultáneo con altas presiones hidrostáticas y enzimas alimentarias
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2018-01-12
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Universidad Complutense de Madrid
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Abstract
Los subproductos vegetales son una fuente interesante de compuestos bioactivos y fibra. Entre ellos, la Okara es un subproducto de la soja que se obtiene tras extraer la fracción soluble para la producción de bebida de soja o tofu. El contenido en agua de la Okara es muy alto, del 80 %, lo que hace que se deteriore rápidamente y debido a la forma de producción, es muy rica en fibra insoluble, (FI) (50 %). La Okara es fermentable por bacterias beneficiosas, como Bifidobacterium, produciendo ácidos grasos de cadena corta (AGCC), por lo que se considera un potencial prebiótico. Además, la Okara tiene una serie de beneficios para la salud, como el aumento de la absorción mineral, la mejora de la salud gastrointestinal, el fomento de la pérdida de peso o la disminución de los lípidos plasmáticos. A pesar de ello, la Okara es pobre en fibra soluble (FS) (5 %), que es la que mayor efecto prebiótico tiene, en especial los oligosacáridos. La Okara podría ser utilizada como un ingrediente rico en fibra, pero se necesita un tratamiento previo que evite su putrefacción y aumente la FS. La aplicación de altas presiones hidrostáticas (APH) es un método novedoso que permite la conservación de los alimentos, sin afectar a las características sensoriales y provocando un aumento del contenido de fibra soluble...
By-products are an interesting source of bioactive compounds and dietary fibre. Among them, Okara is a soybean by-product, obtained after extracting the soluble fraction for soymilk or tofu production. It has a high moisture content (80 %), making it easily decomposed and is rich in insoluble dietary fibre, IDF (50 %). Okara can be fermented by beneficial bacteria like Bifidobacterium, producing short chain fatty acids (SCFA), and consequently, it is considered a potential prebiotic. However, Okara has low soluble dietary fibre (SDF) content (5 %), which is mainly responsible for the prebiotic effect, particularly the oligosaccharides. Okara has some added beneficial effects, like the increase in mineral absorption, improvement of gastrointestinal health, a weight-loss effect and the reduction of blood lipids. It could be used as a high-fibre ingredient, but a previous treatment is needed to avoid putrefaction and increase SDF. High Hydrostatic Pressure (HHP) is a novel treatment for food conservation which does not affect the organoleptic attributes of the products and could increase SDF content...
By-products are an interesting source of bioactive compounds and dietary fibre. Among them, Okara is a soybean by-product, obtained after extracting the soluble fraction for soymilk or tofu production. It has a high moisture content (80 %), making it easily decomposed and is rich in insoluble dietary fibre, IDF (50 %). Okara can be fermented by beneficial bacteria like Bifidobacterium, producing short chain fatty acids (SCFA), and consequently, it is considered a potential prebiotic. However, Okara has low soluble dietary fibre (SDF) content (5 %), which is mainly responsible for the prebiotic effect, particularly the oligosaccharides. Okara has some added beneficial effects, like the increase in mineral absorption, improvement of gastrointestinal health, a weight-loss effect and the reduction of blood lipids. It could be used as a high-fibre ingredient, but a previous treatment is needed to avoid putrefaction and increase SDF. High Hydrostatic Pressure (HHP) is a novel treatment for food conservation which does not affect the organoleptic attributes of the products and could increase SDF content...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II (Bromatología), leída el 13-02-2017