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Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour

Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable in...

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Autores principales: Tridtitanakiat, Pavalee Chompoorat, Hernández-Estrada, Zorba J., Rayas-Duarte, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527693/
https://www.ncbi.nlm.nih.gov/pubmed/37761130
http://dx.doi.org/10.3390/foods12183421
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author Tridtitanakiat, Pavalee Chompoorat
Hernández-Estrada, Zorba J.
Rayas-Duarte, Patricia
author_facet Tridtitanakiat, Pavalee Chompoorat
Hernández-Estrada, Zorba J.
Rayas-Duarte, Patricia
author_sort Tridtitanakiat, Pavalee Chompoorat
collection PubMed
description Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers’ acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.
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spelling pubmed-105276932023-09-28 Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour Tridtitanakiat, Pavalee Chompoorat Hernández-Estrada, Zorba J. Rayas-Duarte, Patricia Foods Article Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers’ acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable. MDPI 2023-09-14 /pmc/articles/PMC10527693/ /pubmed/37761130 http://dx.doi.org/10.3390/foods12183421 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tridtitanakiat, Pavalee Chompoorat
Hernández-Estrada, Zorba J.
Rayas-Duarte, Patricia
Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour
title Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour
title_full Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour
title_fullStr Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour
title_full_unstemmed Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour
title_short Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour
title_sort modeling the influence of okara flour supplementation from time-temperature drying treatment on the quality of gluten-free roll produced from rice flour
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527693/
https://www.ncbi.nlm.nih.gov/pubmed/37761130
http://dx.doi.org/10.3390/foods12183421
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