Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/147861
Title: VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION
Authors: VONG WENG CHAN
ORCID iD:   orcid.org/0000-0003-3150-2364
Keywords: Soybean residue, okara, yeast, fermentation, valorise
Issue Date: 6-Jun-2018
Citation: VONG WENG CHAN (2018-06-06). VALORISATION OF SOYBEAN RESIDUE (OKARA) BY YEAST FERMENTATION. ScholarBank@NUS Repository.
Abstract: Okara (soybean residue) is a food processing by-product from soymilk and tofu manufacture. This work explored the impact of yeast fermentation on the nutritional and volatile profiles of okara. Wine yeast Lindnera saturnus significantly increased the amount of esters in okara due to reactions between endogenous soy lipoxygenases, soy lipids, yeast enzymes and yeast metabolites. Dairy yeast Yarrowia lipolytica catabolised the lipid and protein fractions in okara, leading to greater amounts of succinate and free amino acids. Additionally, fungus (Rhizopus oligosporus) and carbohydrase (cellulase and hemicellulase) pre-treatments were evaluated for their effectiveness in complementing yeast fermentation. The pre-treatments significantly reduced the amount of insoluble fibre and converted isoflavone glycosides into aglycones. These findings lent to the development of an okara-based probiotic beverage using carbohydrase, yeast L. saturnus and probiotic Lactobacillus paracasei. As shown, yeasts can be used in combination with other microbes and/or enzymes for the complete valorisation of okara.
URI: http://scholarbank.nus.edu.sg/handle/10635/147861
Appears in Collections:Ph.D Theses (Open)

Show full item record
Files in This Item:
File Description SizeFormatAccess SettingsVersion 
VongWC.pdf3.7 MBAdobe PDF

OPEN

NoneView/Download

Page view(s)

33
checked on Oct 18, 2018

Download(s)

19
checked on Oct 18, 2018

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.