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High-Pressure Pasteurization of Soy Okara

Helstad, Amanda LU ; Marefati, Ali LU ; Ahlström, Cecilia LU ; Rayner, Marilyn LU ; Purhagen, Jeanette K LU orcid and Östbring, Karolina LU (2023) In Foods 12(20). p.1-15
Abstract
Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (p < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria... (More)
Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (p < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (p > 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks. (Less)
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author
; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
okara, high-pressure pasteurization, shelf life, food waste
in
Foods
volume
12
issue
20
article number
3736
pages
15 pages
publisher
MDPI AG
external identifiers
  • scopus:85175210862
  • pmid:37893629
ISSN
2304-8158
DOI
10.3390/foods12203736
language
English
LU publication?
yes
id
feaf41a6-cb19-48ef-b0e5-49ea111417b4
date added to LUP
2023-11-30 14:30:58
date last changed
2023-12-15 13:04:28
@article{feaf41a6-cb19-48ef-b0e5-49ea111417b4,
  abstract     = {{Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (p &lt; 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (p &gt; 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks.}},
  author       = {{Helstad, Amanda and Marefati, Ali and Ahlström, Cecilia and Rayner, Marilyn and Purhagen, Jeanette K and Östbring, Karolina}},
  issn         = {{2304-8158}},
  keywords     = {{okara; high-pressure pasteurization; shelf life; food waste}},
  language     = {{eng}},
  month        = {{10}},
  number       = {{20}},
  pages        = {{1--15}},
  publisher    = {{MDPI AG}},
  series       = {{Foods}},
  title        = {{High-Pressure Pasteurization of Soy Okara}},
  url          = {{http://dx.doi.org/10.3390/foods12203736}},
  doi          = {{10.3390/foods12203736}},
  volume       = {{12}},
  year         = {{2023}},
}