Alkaline hydrogen peroxide improves physical, chemical, and techno-functional properties of okara

Bruna Yumi Yoshida; Sandra Helena Prudencio

doi:10.1016/j.foodchem.2020.126776

Alkaline hydrogen peroxide improves physical, chemical, and techno-functional properties of okara

Food Chem. 2020 Apr 9:323:126776. doi: 10.1016/j.foodchem.2020.126776. Online ahead of print.

Authors

Bruna Yumi Yoshida¹, Sandra Helena Prudencio²

Affiliations

¹ Londrina State University, Department of Food Science and Technology, 86057-970 Londrina, Parana State, Brazil.
² Londrina State University, Department of Food Science and Technology, 86057-970 Londrina, Parana State, Brazil. Electronic address: sandrah@uel.br.

PMID: 32305806
DOI: 10.1016/j.foodchem.2020.126776

Abstract

The objective was to evaluate the effect of modifying okara with alkaline hydrogen peroxide at different H₂O₂ concentrations and treatment temperatures on its soluble fiber content, water absorption and holding capacity, swelling capacity, and protein solubility in water. Multi-response optimization and characterization of physical, chemical, and techno-functional properties of unmodified and modified okara under optimal condition were performed. Treatment under optimal condition (2% H₂O₂ and 42 °C for 5 h) resulted in a 601% increase in soluble fiber content, a 26% increase in water absorption and holding capacity and swelling capacity, and a 609% increase in soluble protein. Scanning electron micrographs revealed that modified okara particles had a more fragmented structure and a rougher surface than control. Alkaline hydrogen peroxide treatment altered the color, chemical composition, and techno-functional properties of okara. The modification method has potential to add value to okara and contribute to the use of agro-industrial residues.

Keywords: Modified fibers; Protein solubility; Soluble fibers; Soy pulp; Swelling capacity; Water absorption and holding capacity.