Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient

Publication:
Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient

dc.contributor.author	Lim Siew Khim
dc.date.accessioned	2023-08-28T03:31:14Z
dc.date.available	2023-08-28T03:31:14Z
dc.date.issued	2021-11
dc.description.abstract	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.
dc.identifier.uri	https://erepo.usm.my/handle/123456789/17436
dc.subject	Enzymatic Hydrolysis Of Soy Okara
dc.subject	Fermentation Using Lactobacillus Sp.
dc.subject	Nutritional And Functional Benefits As Functional Food Ingredient
dc.title	Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
dc.type	Resource Types::text::thesis::master thesis
dspace.entity.type	Publication
oairecerif.author.affiliation	#PLACEHOLDER_PARENT_METADATA_VALUE#

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