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Indigestible fraction of okara from soybean: Composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum

AuthorsEspinosa-Martos, I.; Rupérez Antón, Pilar
Issue Date2009
CitationEuropean Food Research and Technology 228: 685- 693 (2009)
AbstractMajor non-digestible components of soybean seeds and okara were determined by an in vitro enzymatic-physiological method, alternative to dietary fibre. Total indigestible fraction was higher in okara (41.6%) than in seeds (28.5%), and consisted of soluble and insoluble fractions, mainly composed of non-starch polysaccharides, klason lignin and resistant protein. Total protein was lower in okara (32.29%) than in seeds (46.97%), as were oil (14.72% okara-20.89% seeds) and ash contents (3.18% okara-4.60% seeds). In vitro digestibility of protein was lower for okara (84.3%), than for soybean seed (91.8%). Moreover, okara showed high swelling (10.54 ± 0.14 mL/g d.w.) and water retention capacity (8.87 ± 0.06 g/g d.w.) and was fermented in vitro to a greater extent by Bifidobacterium bifidum (29.8%), than by Lactobacillus acidophilus (8.3%). For its composition, physico-chemical properties and bifidogenic capacity in vitro, okara is a potential candidate to be a prebiotic fibre-rich ingredient of new functional foods. © 2008 Springer-Verlag.
Identifiersdoi: 10.1007/s00217-008-0979-7
issn: 1438-2377
Appears in Collections:(IF) Artículos
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