Integrated processes for adding value to soymilk and okara

• Grant number: 17/16835-5
• Support type: Regular Research Grants
• Duration: March 01, 2018 - February 28, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Louise Emy Kurozawa
• Grantee: Louise Emy Kurozawa
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Assoc. researchers: Elza Iouko Ida ; Miriam Dupas Hubinger

Abstract

Due to behavior change of consumers, who has been looking for healthier foods, consumption of soybean and its derivatives has been growing continuously since they have high quality protein, fiber and bioactive compounds such as isoflavones. Soymilk could be considered as one of the most important soybean products, because it is a product ready for consumption and easy to obtain. However, significant amount of proteins and isoflavones are not extracted during soymilk processing, being retained in the insoluble byproduct called okara or soy pulp. Usually, okara is underutilized as animal feed or discard, constituting a waste of nutrients which could have been used in human food. Thus, the present project aims to investigate the different processes in order to add value to these soybean products. In a first stage, the application of enzymes carbohydrase and protease during soymilk processing will be studied, aiming to enhance the yield of protein extraction and isoflavones and to produce bioactive peptides. Drying of soymilk by spray dryer and powder stability will be also evaluated. With respect to okara, since this byproduct is perishable, it is interesting to dry it. Because this product possesses high cohesiveness, different dryers will be studied: spouted bed using inert material and rotating-pulsed fluidized bed with and without microwaves application. The effect of type of dryer and process conditions on isoflavone content, antioxidant activity and technofunctional properties of proteins will be evaluated in dried products. (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

VARGAS-MUNOZ, DIANA PATRICIA; CARDOSO DA SILVA, LETICIA; NEVES DE OLIVEIRA, LUIZA ANDREZA; TEIXEIRA GODOY, HELENA; KUROZAWA, LOUISE EMY. 5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents. Drying Technology, v. 39, n. 12, p. 1854-1868, SEP 8 2021. Web of Science Citations: 1.

PENHA, CAMILA BENEDETTI; SANTOS, VINICIUS DE PAOLA; SPERANZA, PAULA; KUROZAWA, LOUISE EMY. Plant-based beverages: Ecofriendly technologies in the production process. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 72, AUG 2021. Web of Science Citations: 0.

VARGAS-MUNOZ, DIANA PATRICIA; CARDOSO DA SILVA, LETICIA; NEVES DE OLIVEIRA, LUIZA ANDREZA; TEIXEIRA GODOY, HELENA; KUROZAWA, LOUISE EMY. 5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents. Drying Technology, DEC 2020. Web of Science Citations: 0.

PENHA, CAMILA BENEDETTI; FALCAO, HELOISA GABRIEL; IDA, ELZA IOUKO; SPERANZA, PAULA; KUROZAWA, LOUISE EMY. Enzymatic pretreatment in the extraction process of soybean to improve protein and isoflavone recovery and to favor aglycone formation. Food Research International, v. 137, NOV 2020. Web of Science Citations: 1.

VARGAS-MUNOZ, DIANA PATRICIA; NEVES DE OLIVEIRA, LUIZA ANDREZA; DA SILVA, LETICIA CARDOSO; GODOY, HELENA TEIXEIRA; KUROZAWA, LOUISE EMY. Storage stability of 5-caffeoylquinic acid in powdered cocona pulp microencapsulated with hydrolyzed collagen and maltodextrin blend. Food Research International, v. 137, NOV 2020. Web of Science Citations: 0.

LAZARIN, RENAN ALEX; FALCAO, HELOISA GABRIEL; IDA, ELZA IOUKO; BERTELI, MICHELE NEHEMY; KUROZAWA, LOUISE EMY. Rotating-Pulsed Fluidized Bed Drying of Okara: Evaluation of Process Kinetic and Nutritive Properties of Dried Product. Food and Bioprocess Technology, v. 13, n. 9 JUL 2020. Web of Science Citations: 0.