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Biotransformation of Okara (Soybean Residue) Using Probiotic Bacillus Subtilis and Bacillus Coagulans.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Biotransformation of Okara (Soybean Residue) Using Probiotic Bacillus Subtilis and Bacillus Coagulans./
Author:	Ya, Eunis Keong Lin.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2022,
Description:	170 p.
Notes:	Source: Dissertations Abstracts International, Volume: 84-04, Section: B.
Contained By:	Dissertations Abstracts International84-04B.
Subject:	Fermentation. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29352392
ISBN:	9798352683828

Biotransformation of Okara (Soybean Residue) Using Probiotic Bacillus Subtilis and Bacillus Coagulans.
Ya, Eunis Keong Lin.

Biotransformation of Okara (Soybean Residue) Using Probiotic Bacillus Subtilis and Bacillus Coagulans. - Ann Arbor : ProQuest Dissertations & Theses, 2022 - 170 p.

Source: Dissertations Abstracts International, Volume: 84-04, Section: B.

Thesis (M.Sc.)--National University of Singapore (Singapore), 2022.

This item must not be sold to any third party vendors.

Okara, a side-stream product from the manufacture of soybean products such as bean curd (tofu), soymilk and soy protein, is generated in large amounts and is a significant source of food waste. Therefore, to reduce the wastage of okara which is prone to spoilage, this work explored the biotransformation of this underutilised material into a functional flour through solid-state fermentation using probiotic Bacillus spp. and the potential application of this flour to improve product quality of pork jerkies. First, this study investigated the effects of okara fermentation using two food-grade Bacillus species (four strains), namely B. subtilis strains CU1 (CNCM I-2745) and R0179, and B. coagulans strains IS-2 and 123. B. subtilis R0179 and B. coagulans 123 were subsequently chosen for further research due to better growth (10.28 and 9.24 log CFU/g respectively) in 24 h. Only B. subtilis R0179 converted a significant proportion of okara insoluble dietary fibre (IDF) to soluble dietary fibre (SDF), where the IDF:SDF ratio improved from 18.7:1 to 4.64:1. In addition, secretion of extracellular enzymes by this strain also released maltose and hemicellulosic sugars as well as aromatic, branched-chain and hydrophobic amino acids in okara. After fermentation, the biotransformed okara flour also had significantly lower levels of hexenal and 2- pentylfuran that contribute to undesirable green beany flavour, but higher amounts of acetoin, carboxylic acids, pyrazines and branched-chain fatty acids which contribute to characteristic natto-like aroma and cheesy flavour.Furthermore, the water absorption, swelling and emulsification capacities of B. subtilis R0179 biotransformed okara also increased by 49.3%, 42.5% and 30.4%, respectively after 72 h of fermentation in comparison to the unfermented control. These properties of the fermented okara fibre indicate its improved consistency, thickening, viscosity, and adherence/adhesion properties, potentiating the increased usage of this ingredient in food applications.Lastly, the incorporation of biotransformed okara flour into pork jerkies as a meat extender was investigated. For both unfermented and biotransformed okara flours, cooking yield increased by 1.18 times compared to the control with no added okara at 15% substitution levels, while heat induced shrinkage decreased by 27.30%, 38.10% and 51.10% at the 5%, 10% and 15% substitution dosages, respectively. An increase of fat retention by 19.68‒44.58% and 25.61‒34.36% was also observed in the unfermented and fermented groups respectively, potentially contributing to enhanced juiciness. Only biotransformed okara flour of up to 10% levels could be applied as an meat extender in pork jerkies without significant adverse effects on jerky hardness. At this incorporation level, there were also improved amino acids and flavour profile. Undesirable grassy/beany compounds such as hexanal and 2-pentylfuran were significantly reduced but pyrazines (roasted/toasted/nutty/coffee-like/cocoa-like) were found in greater amounts.This work presents the improvement in nutritional, functional and flavour of okara flour using a single culture of B. subtilis R0179 as well as the advantages of using this ingredient as a meat extender in pork jerkies. These findings suggest the possibility of unlocking greater functional benefits of underutilised okara via biotransformation, increasing its potential food applications.

ISBN: 9798352683828Subjects--Topical Terms:

658044
Fermentation.

Biotransformation of Okara (Soybean Residue) Using Probiotic Bacillus Subtilis and Bacillus Coagulans.
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300 $a 170 p.
500 $a Source: Dissertations Abstracts International, Volume: 84-04, Section: B.
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520 $a Okara, a side-stream product from the manufacture of soybean products such as bean curd (tofu), soymilk and soy protein, is generated in large amounts and is a significant source of food waste. Therefore, to reduce the wastage of okara which is prone to spoilage, this work explored the biotransformation of this underutilised material into a functional flour through solid-state fermentation using probiotic Bacillus spp. and the potential application of this flour to improve product quality of pork jerkies. First, this study investigated the effects of okara fermentation using two food-grade Bacillus species (four strains), namely B. subtilis strains CU1 (CNCM I-2745) and R0179, and B. coagulans strains IS-2 and 123. B. subtilis R0179 and B. coagulans 123 were subsequently chosen for further research due to better growth (10.28 and 9.24 log CFU/g respectively) in 24 h. Only B. subtilis R0179 converted a significant proportion of okara insoluble dietary fibre (IDF) to soluble dietary fibre (SDF), where the IDF:SDF ratio improved from 18.7:1 to 4.64:1. In addition, secretion of extracellular enzymes by this strain also released maltose and hemicellulosic sugars as well as aromatic, branched-chain and hydrophobic amino acids in okara. After fermentation, the biotransformed okara flour also had significantly lower levels of hexenal and 2- pentylfuran that contribute to undesirable green beany flavour, but higher amounts of acetoin, carboxylic acids, pyrazines and branched-chain fatty acids which contribute to characteristic natto-like aroma and cheesy flavour.Furthermore, the water absorption, swelling and emulsification capacities of B. subtilis R0179 biotransformed okara also increased by 49.3%, 42.5% and 30.4%, respectively after 72 h of fermentation in comparison to the unfermented control. These properties of the fermented okara fibre indicate its improved consistency, thickening, viscosity, and adherence/adhesion properties, potentiating the increased usage of this ingredient in food applications.Lastly, the incorporation of biotransformed okara flour into pork jerkies as a meat extender was investigated. For both unfermented and biotransformed okara flours, cooking yield increased by 1.18 times compared to the control with no added okara at 15% substitution levels, while heat induced shrinkage decreased by 27.30%, 38.10% and 51.10% at the 5%, 10% and 15% substitution dosages, respectively. An increase of fat retention by 19.68‒44.58% and 25.61‒34.36% was also observed in the unfermented and fermented groups respectively, potentially contributing to enhanced juiciness. Only biotransformed okara flour of up to 10% levels could be applied as an meat extender in pork jerkies without significant adverse effects on jerky hardness. At this incorporation level, there were also improved amino acids and flavour profile. Undesirable grassy/beany compounds such as hexanal and 2-pentylfuran were significantly reduced but pyrazines (roasted/toasted/nutty/coffee-like/cocoa-like) were found in greater amounts.This work presents the improvement in nutritional, functional and flavour of okara flour using a single culture of B. subtilis R0179 as well as the advantages of using this ingredient as a meat extender in pork jerkies. These findings suggest the possibility of unlocking greater functional benefits of underutilised okara via biotransformation, increasing its potential food applications.
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