PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISATION OF A FOOD INGREDIENT BASED ON OKARA CONTAINING PROBIOTICS

CASTELLANOS FUENTES, ADRIANA ; BENGOA, ANA AGUSTINA; GAGLIARINI, NINA; ABRAHAM, ANALÍA GRACIELA; DE ESCALADA PLA, MARINA; FLORES, SILVIA K.

FOOD AND BIOPRODUCTS PROCESSING

INST CHEMICAL ENGINEERS

Año: 2022

0960-3085

A functional ingredient (OI) was prepared from freshokara (ORM) by fermentation in solid state with Lacticaseibacillus casei (ATCC393). The aim of the present work was to determine the physical, chemical, and functionalcharacteristics of OI. The final product, OI, was a stable powder with aw: 0.485±0.003 andmoisture content: 5.7±0.7% (w.b.), mainly composed by cell wall material(62%, d.b. alcohol insoluble residue, AIR) and protein (38.1%, d.b.). Thestabilisation and fermentation processes reduced significantly (p<0.05) the AIR content of theORM. Higher functional properties, swelling (SC), water holding (WHC) and oilholding (OHC) capacities (6.14±0.01g.cm-3; 5.4±0.2g.g-1; 3.4±0.6g.g-1, respectively),were observed in OI respect to the ORM. The probiotic initial count in OI was10±1 log (CFU.g-1) and could be safety stored at 25°C, showing 7.5±0.4 log(CFU.g-1) at 63 days storage. The cells resisted the simulated gastric and intestinal stress <80% and < 65%, respectively. This property was maintained during the storage of OI.However, the adherence ability to Caco-2 cells decreased to ≈0.2% possibly due, in part, tothe OI matrix interference. Overall, okara can be profit for developing functionalingredients containing L. casei cells, withthe possibility of being stored safety at room temperature.