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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 582-590
DOI: https://doi.org/10.20546/ijcmas.2018.705.072


Effect of Drying Techniques on Functional and Physico-Chemical Properties of Okara
Deepika Ahlawat1, Darshna Poonia1, Monica Ahlawat2 and S.S. Ahlawat1*
1Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar-125004, Haryana, India
2Department of Livestock Products Technology, College of Veterinary Science, LUVAS, Hisar-125004, Haryana, India
*Corresponding author
Abstract:

The study was undertaken with an objective to evaluate the effect of drying techniques on functional properties and chemical composition of okara (soybean processing byproduct). The predefined drying techniques like oven, freeze and solar tunnel drying were followed and their effect on the physico-chemical properties of okara were studied. Fresh okara was extracted, processed (dried) and powdered from variety PS-1347. However, fresh okara showed higher protein solubility as compared to okara powders irrespective of drying techniques but freeze dried okara had highest protein solubility followed by oven dried and solar tunnel dried okara powders. Water holding capacity was increased due to drying as compared to fresh okara and freeze dried okara powder showed maximum water holding capacity. Drying also decreased significantly the bulk density with minimum values in freeze dried okara powder. However, drying significantly increased the phytic acid contents, total phenolic contents, protein digestibility and antioxidant activities as compared to fresh okara, but freeze drying technique showed lowest value for phytic acid and highest values for total phenolic contents, protein digestibility and antioxidant activities among all the drying methods. However, moisture, protein and ash content in all the three types of dried okara powders were statistically similar, but fat content was higher in oven dried and minimum in freeze dried okara powder. Freeze dried okara powder had maximum content of crude, total dietary fibre, soluble and insoluble dietary fibre, whereas oven dried okara powder had minimum content of total dietary, soluble and insoluble dietary fibre. Total calcium, phosphorus, potassium and iron content and available calcium and iron contents were found abundantly in freeze dried okara powder. It is concluded that freeze drying is better technique with improved physico-chemical properties of okara powder as compared to oven and solar tunnel drying.


Keywords: Drying technique, Okara powder, Physico-chemical properties
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How to cite this article:

Deepika Ahlawat, Darshna Poonia, Monica Ahlawat and Ahlawat, S.S. 2018. Effect of Drying Techniques on Functional and Physico-Chemical Properties of Okara.Int.J.Curr.Microbiol.App.Sci. 7(5): 582-590. doi: https://doi.org/10.20546/ijcmas.2018.705.072