Milk Supplemented with Okara Soymilk Improves the Physical and Biological Properties of Processed Milk

Document Type : Original Article

Authors

1 Regional center for food and feed, Agriculture Research center, Giza, Egypt.

2 Biochemistry department, Faculty of Agriculture, Cairo University, Giza, Egypt.

3 Diary science department, Faculty of Agriculture, Cairo University, Giza, Egypt

Abstract

Agro-waste industries are looking for raw materials derived from sources of agriculture, such as plants or animals. a major by-product of soymilk and tofu is soybean residue (okara ) , a large quantity of okara produced annually pose a significant environmental problem. Herein, we demonstrated yogurt supplemented with okara at 20 and 30% to enhance milk properties biological benefits as an alternative source. The chemical composition indicated that okara contains high contents of dietary fiber which contain cellulose, hemicellulose, and lignin, about 20-30% protein, 10-15% lipids, also contain small percentage from starch and simple carbohydrates. As well as 20% of Okara yogurt supplementation increases the potential antioxidants activity determined by DPPH and ABTS assays. In addition, the fermented yogurt/okara displayed anticancer activity against colon cancer and liver cancer cell lines and no significant cytotoxic effect was detected against fibroblast normal cells. Overall obtained data indicated that okara can act as a suitable replacement for digestible milk to reduce calorie intake. When added okara with yogurt ,it can be improve digestion of protein ,lipids and other nutrients as okara has high percentage of fibers

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History

  • Receive Date: 28 November 2023
  • Revise Date: 27 December 2023
  • Accept Date: 16 January 2024

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