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Spouted bed drying of okara: influence of process parameters on the final product quality

Grant number: 16/11897-0
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): October 01, 2016
Effective date (End): September 30, 2017
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Louise Emy Kurozawa
Grantee:Gabriel Alves de Oliveira Scafi
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


Soymilk processing residue, also known as okara, may be used for human consumption, since it is rich in fibers and high quality proteins. However, due to its high moisture content, about 80%, okara is very perishable. The study of a proper drying process and its influence on the final product is necessary in order to obtain lower quality loss and minimum water activity, thus, more microbiological stability and longer shelf life. This study aims to analyse the bed-spouted drying of okara and the influence of process parameters on the techno-functional properties (emulsifying properties and water holding capacity) and trypsin inhibitors inactivation levels of the dried product. The dried okara obtained under optimal condition will be analysed with respect to moisture content, water activity, protein solubility, electrophoretic profile and aminoacid content.

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