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

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 aromat...

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Main Author:	Lim, Siew Khim
Format:	Thesis
Language:	English
Published:	2021
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf
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id	my-usm-ep.59275
record_format	uketd_dc
spelling	my-usm-ep.592752023-08-28T03:28:08Z Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient 2021-11 Lim, Siew Khim T1-995 Technology(General) 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. 2021-11 Thesis http://eprints.usm.my/59275/ http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology)
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Lim, Siew Khim Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
description	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.
format	Thesis
qualification_level	Master's degree
author	Lim, Siew Khim
author_facet	Lim, Siew Khim
author_sort	Lim, Siew Khim
title	Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
title_short	Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
title_full	Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
title_fullStr	Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
title_full_unstemmed	Enzymatic Hydrolysis Of Soy Okara And Fermentation Using Lactobacillus Sp. To Improve Its Nutritional And Functional Benefits As Functional Food Ingredient
title_sort	enzymatic hydrolysis of soy okara and fermentation using lactobacillus sp. to improve its nutritional and functional benefits as functional food ingredient
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri (School of Industrial Technology)
publishDate	2021
url	http://eprints.usm.my/59275/1/LIM%20SIEW%20KHIM%20-%20TESIS%20cut.pdf
_version_	1776101277837557760

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

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