Isolation and Molecular Characterization of Processed Soybean Waste for the Development of Synbiotic Yogurt
Authors
Aasma Asghar, Muhammad Afzaal, Farhana Nosheen, Farhan Saeed, Gulzar Ahmad Nayik, Ammar AL-Farga,Wafa S. Alansari, Areej A. Eskandrani and Ghalia Shamlan.
Abstract
Soy has good nutritional and functional properties, which are essential for human physiology. This research studies the importance and functional use of Okara, a residue from soybean processing industries, which has a different nutrient and phytochemical profile.
Relevance of the article for the Red Tecnomifood
Today, a healthy and balanced diet is an effective strategy to reduce the risk of infections and enhance human physiology. Functional or fortified foods provide positive effects on the human body, such as reducing the risk of disease, improving some enzyme functions, and having several important benefits for animal or human health. In addition, prebiotic and probiotic fortification of dairy products continues to grow in popularity as it meets consumer demand for tasty foods that meet their health needs. Regarding sustainability issues, there is a large amount of agricultural waste, which is a potential danger to the environment. Okara is a cheap source of nutrients, such as carbohydrates, proteins, lipids, vitamins and minerals. Due to its rich source of nutrients, okara is now used for the formulation of functional foods, including beverages, ice cream, and yogurt.