High-Pressure Pasteurization of Soy Okara
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/feaf41a6-cb19-48ef-b0e5-49ea111417b4
- author
- Helstad, Amanda LU ; Marefati, Ali LU ; Ahlström, Cecilia LU ; Rayner, Marilyn LU ; Purhagen, Jeanette K LU and Östbring, Karolina LU
- organization
- publishing date
- 2023-10-11
- 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 < 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.}}, 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}}, }