Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromat...
| मुख्य लेखक: | |
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| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2021
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| विषय: | |
| ऑनलाइन पहुंच: | http://eprints.usm.my/59275/ |
| _version_ | 1846218056254095360 |
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| author | Lim, Siew Khim |
| author_facet | Lim, Siew Khim |
| author_sort | Lim, Siew Khim |
| description | Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromatic fraction, by reducing hexanal, which is responsible for off-flavour and increase ketones with fruity and buttery notes in fermented food. The first stage of this study was aimed to optimize the pre-treatment of soy okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme. |
| first_indexed | 2025-10-17T08:45:42Z |
| format | Thesis |
| id | usm-59275 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:45:42Z |
| publishDate | 2021 |
| record_format | eprints |
| spelling | usm-592752023-08-28T03:28:08Z http://eprints.usm.my/59275/ Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient Lim, Siew Khim T1-995 Technology(General) Okara is a major industrial-waste, generated as a by-product from the soymilk manufacturer. Since okara has a high nutritional value, reusing it as a substrate for fermentation is an economical and environmentally friendly option. Lactic acid bacteria fermentation is being used to improve the aromatic fraction, by reducing hexanal, which is responsible for off-flavour and increase ketones with fruity and buttery notes in fermented food. The first stage of this study was aimed to optimize the pre-treatment of soy okara on the extraction of reducing sugars by applying a multi-enzyme complex, Viscozyme. 2021-11 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf Lim, Siew Khim (2021) Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T1-995 Technology(General) Lim, Siew Khim Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title | Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_full | Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_fullStr | Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_full_unstemmed | Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_short | Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient |
| title_sort | enzymatic hydrolysis of soy okara and fermentation using lactobacillus sp to improve its nutritional and functional benefits as functional food ingredient |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/59275/ |
| work_keys_str_mv | AT limsiewkhim enzymatichydrolysisofsoyokaraandfermentationusinglactobacillussptoimproveitsnutritionalandfunctionalbenefitsasfunctionalfoodingredient |