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Article
Publication date: 11 November 2019

Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Jhessika de Santana Silva, Milena Figueiredo de Sousa, Marcio da Silva Vilela, Marco Antonio Pereira da Silva, Ailton Cesar Lemes and Mariana Buranelo Egea

Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific…

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Abstract

Purpose

Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific food products. This study aims to evaluate the production and properties (physicochemical, microscopical and functional ones) of okara flour (OF) obtained from okara as a by-product of soymilk and tofu production.

Design/methodology/approach

Wet okara resulted from the soymilk process underwent convective drying up to reach mass stability (60°C for 12 h). OF properties were analyzed by official methods by AOAC, i.e. mineral composition was evaluated by atomic absorption equipment; color; water absorption index (WAI); milk absorption index (MAI); oil absorption capacity (OAC); and foam capacity (FC) required mixtures with water, milk and oil, separation and gravimetry, respectively; and microstructure was determined by a scanning electron microscope.

Findings

Results showed the potential OF has as a source of protein (24.74 g/100 g) and dietary fiber (58.27 g/100 g). Regarding its color after the drying process, OF was markedly yellow (b* parameter 20.16). Its WAI was 3.62 g/g, MAI was 4.33 g/g, OAC was 3.68 g/g and FC was 1.32 per cent. The microscopic analysis of OF showed that both loose and agglomerated particles had irregular structures and indefinite forms.

Originality/value

Production of flour from wet okara can be an alternative use of this by-product. This study showed important characteristics of OF and its possible application to the food industry. Thus, OF was shown as a potential ingredient with high nutritional value.

Details

Nutrition & Food Science , vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

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Book part
Publication date: 24 June 2024

Andreia de Bem Machado, Maria José Sousa and Gertrudes Aparecida Dandolini

Blockchain is an innovative and emerging technology that allows the structuring of open data in a secure and decentralized manner. This technology, coupled with artificial…

Abstract

Blockchain is an innovative and emerging technology that allows the structuring of open data in a secure and decentralized manner. This technology, coupled with artificial intelligence (AI), is a driver of digital transformation that permeates all sectors of the economy. In this context, it becomes relevant to understand the applicability of AI and blockchain in education, more specifically their use in higher education. Thus, the following problem arises: how can blockchain technology and AI be applied to higher education? To answer this problem, the following objective was set: to map by means of a scoping review how AI and blockchain can be applied in education as a technology for higher education. To this end, a bibliometric search was conducted in the Web of Science (WoS) and Scopus databases, adopting the PRiSM methodology for scoping review. The results showed that blockchain and AI can be used in higher education through a smart contract that serves to motivate teamwork and student involvement in activities performed in the school context and also to increase machine reliability by establishing a chain of information. It is also concluded that these technologies will help form a generation ready to work in a more collaborative way, adopting attitudes of sustainability in its local and global context for solving complex problems of everyday life in the 21st century.

Details

Transformative Leadership and Sustainable Innovation in Education: Interdisciplinary Perspectives
Type: Book
ISBN: 978-1-83753-536-1

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