Department of Food Science and Technology, State University of Londrina, Londrina, Brazil.
Department of Physics, State University of Londrina, Londrina, Brazil.
Food Sci Technol Int. 2023 Jul;29(5):491-500. doi: 10.1177/10820132221095458. Epub 2022 Apr 19.
To increase hydration properties and soluble fiber content, okara with different moisture contents (30, 35, and 40%) was extruded in single-screw equipment, keeping the temperature (120 °C) and screw speed (115 rpm) fixed. The physical, chemical, and techno-functional properties of extruded and non-extruded okara (control) were evaluated. The microstructure, color, chemical composition, and techno-functional properties of okara were altered after extrusion. The extruded samples showed general microstructure aspects similar between them, with an irregular and rough surface, striated parts, orifices, and some agglomerated particles with distorted, compact, and amorphous appearance, different from control. Among the modified samples, okara extruded with 30% moisture showed more intense changes in relation to the samples extruded with 35 and 40% moisture. Based on the results, it can be inferred that okara extruded with 35% moisture is the most suitable. Under this condition, there was an increase of 80% in soluble fiber content, 45% in water absorption and holding capacity and 11% in solid stability in water, the maintenance of swelling and oil absorption and holding capacities and the reduction of protein solubility in water. X-ray diffraction analysis showed that crystalline phase was affected by extrusion.
为了提高保水性能和可溶性膳食纤维含量，将含水量分别为 30%、35%和 40%的豆渣在单螺杆设备中进行挤压，保持温度（120°C）和螺杆转速（115rpm）不变。评估了挤压和未挤压豆渣（对照）的物理、化学和技术功能特性。挤压后豆渣的微观结构、颜色、化学成分和技术功能特性发生了变化。挤压样品之间具有相似的一般微观结构特征，表面不规则且粗糙，有条纹部分、孔口和一些团聚的颗粒，外观呈变形、紧密和无定形，与对照不同。在改性样品中，与挤压 35%和 40%水分的样品相比，挤压 30%水分的豆渣变化更为剧烈。根据结果可以推断，挤压 35%水分的豆渣是最合适的。在此条件下，可溶性膳食纤维含量增加了 80%，吸水率和持水能力增加了 45%，水中固体稳定性增加了 11%，膨胀率、吸油和持油能力保持不变，水溶解度降低。X 射线衍射分析表明，挤压会影响结晶相。
