K_(2)CO_(3)pretreated okara enhances physicochemical,structural,and starch digestion properties in rice tofu,a traditional China snack  

作　　者：Qiuhong Huang Qi Sun Zhongyue Tang Xuefeng Zeng 

机构地区：[1]College of Liquor and Food Engineering,Guizhou University,Guiyang,550025,China [2]Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing,Guiyang,550025,China [3]Key Laboratory of Animal Genetics,Breeding and Reproduction in the Plateau Mountainous Region,Ministry of Education,Guiyang,550025,China

出　　处：《Food Bioscience》2023年第3期1268-1277,共10页食品生物科学（英文）

基　　金：supported by research grants from the Key Technologies for Industrial Production of Potato Starch Rice Cake(No.Talent Introduction Project of Natural Science Foundation of Guizhou University(2016)39)。

摘　　要：The value-added utilization of okara is restricted by the large particle size and high cost of microfabrication means.In this study,the changes of particle size and dietary fiber content of okara treated with K_(2)CO_(3) are investigated,and the effects of micronized okara(MO)(0%,8%,16%,24%)on the physicochemical quality and in vitro starch digestion of rice tofu(RT)are further explored.The particle size of okara varied from 458.24μm to 37.06μm by being treated with K_(2)CO_(3).The quality results of microfined okara rice tofu(MO-RT)products showed that dietary fiber and yield increased gradually while whiteness decreased.In addition,texture profile analysis results revealed that MO enhanced the viscosity of RT,but decreased the hardness,cohesiveness and chewiness.SEM results revealed that MO(8%,16%)could combine well with starch gel.Meanwhile,adding MO significantly increased the resistant starch(RS)of RT and decreased the predicted glycemic index(p GI).XRD and FTIR indicated that the addition of MO increased the crystallization area and changed the multi-scale structure.Therefore,the present study proposed a low-cost and safe method of reducing the particle size of okara,and presented the potential to change the physicochemical quality and starch digestion of rice tofu.

关 键 词：OKARA K_(2)CO_(3) Particle size Dietary fiber Quality In vitro starch digestion 

分 类 号：TS201[轻工技术与工程—食品科学]