| Titles |
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English :
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Chemical Composition of Okara (by-product of soymilk).
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Arabic :
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التركيب الكيميائى للاوكارا ( مخلف من انتاج لبن الصويا).
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| Abstract |
Okara, the soybean residue from soy milk production, contains nutrients and functional components. The chemical composition of okara (by-product of soy milk) was studied. The proximate analysis was found to be 4.37% moisture, 33.64% crude protein, 21.08% total lipid, 4.67% ash, 18.58% crude fiber, 45.03% total dietary fiber and 22.03% total carbohydrate in okara. The ash contained 1183.0 K, 694.20 Ca, 232.90 Mg, 11.97 Fe and 109.60 Na (mg/100g) in okara respectively. The results showed that phenolic compound contents (mg/100g) were pyrogallol (11.94), oleuropin (31.80) and catechein (4.35) and E- vanillic (75.63) respectively. Our results suggest that could be used as a natural ingredient or supplement for functional food preparation.
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| Publication year |
2018
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| Pages |
117-129
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
ابتسام عبد المنعم
جامعه القاهره
ايمان رشاد محمد
معهد تكنولوجيا الاغيه -وحده بحوث المطبخ التجريبى
امام عبد المبدي عبدالرحيم
جامعه القاهره
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| Publication Type |
Journal
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