Assessment of the colloidal and functional properties of soybean curd residue “okara” (Glycine max) for encapsulation

Assessment of the colloidal and functional properties of soybean curd residue “okara” (Glycine max) for encapsulation

Okara is a by-product of processing soybean products, such as soymilk and soybean curd. While it is an underutilized food product that is often discarded or used as livestock feed, okara is rich in nutritional properties and shares the functional properties that soybean has. The study investigated t...

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Bibliografiska uppgifter
Huvudupphovsman: Oryan, Willaine Bless P.
Övriga upphovsmän: Peralta, Justin Godfred B. (adviser.)
Materialtyp: Lärdomsprov
Språk:English
Ämnen:
Colloids.
Emulsions.
Protein functionality.
Encapsulation.
Colloidal properties.
Okara.
FTIR analysis.
Soybean curd residue.
Länkar:Available for University of the Philippines Diliman via Digital Archives. Click here to access