INVESTIGADORES
DE ESCALADA PLA Marina Francisca
congresos y reuniones científicas
Título:
Utilización de Okara para la obtención de un ingrediente funcional conteniendo Lactobacillus casei.
Autor/es:
CASTELLANOS ADRIANA; TORRES VANESA; SILVIA FLORES; DE ESCALADA PLA M
Lugar:
Cordoba
Reunión:
Congreso; VI CICyTAC 2016; 2016
Institución organizadora:
UN Cordoba
Resumen:
Okara is a by-product in the processing of soy milk and tofu. The response surface methodology was used to study the influence of particle size (157,5; 393,75 and 630 m), amount of water (2; 3,5 and 5 ml of water / g of okara dry base), and amount of cheese whey powder (0; 0,2 and 0,4 g cheese whey / g okara dry base). The cell viability of L. casei, pH and total acidity were assessed as responses in the product obtained. The particle size did not affect significantly any of the responses measured, whereas the cheese whey was the factor that showed greatest effects (p
