Cao Zhongwen, Zhou Lingchen, Gao Sumin, Yang Cheng, Meng Xiangren, Liu Zhao
School of Tourism and Cuisine Yangzhou University Yangzhou China.
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance Ministry of Culture and Tourism Yangzhou China.
Food Sci Nutr. 2024 Apr 22;12(5):3433-3442. doi: 10.1002/fsn3.4007. eCollection 2024 May.
As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an imbalance in nutrients. This experiment is for the purpose of studying the effects of okara on quality, antioxidant properties, amino acid content, resistant starch (RS) content, and microstructure of noodles. The results indicate that the addition of 9% okara noodles increased hardness and adhesiveness by 107.19% and 132.14%, respectively, and improved ABTS free radical scavenging activity by 60.78%. The addition of 12% okara noodles increased the DPPH free radical scavenging ability by 23.66%, reduced the rapidly digestible starch (RDS) content of the noodles to 21.21%, and the resistant starch content increased to 44.85% ( < .05). Therefore, to address the issue of nutritional imbalance in wheat noodles without compromising the quality of the noodles, it is recommended to add 9% or 12% okara for the preparation of nutritionally fortified noodles.
豆渣作为大豆加工的副产品，富含膳食纤维、蛋白质和脂肪，且包含所有必需氨基酸。面条的主要原料小麦在加工过程中会损失营养成分，造成营养不均衡。本实验旨在研究豆渣对面条品质、抗氧化性能、氨基酸含量、抗性淀粉（RS）含量及微观结构的影响。结果表明，添加9%豆渣的面条硬度和黏附性分别提高了107.19%和132.14%，ABTS自由基清除活性提高了60.78%。添加12%豆渣的面条DPPH自由基清除能力提高了23.66%，面条的快速消化淀粉（RDS）含量降至21.21%，抗性淀粉含量增至44.85%（P<0.05）。因此，为解决小麦面条营养不均衡问题且不影响面条品质，建议添加9%或12%的豆渣来制备营养强化面条。
