奥卡拉 (大豆残留物) 的价值化和食品应用:同时审查
Aasma Asghar1, Muhammad Afzaal2, Farhan Saeed2
1Department of Home Economics Government College University Faisalabad Faisalabad Pakistan.
Food science & nutrition
|July 17, 2023
概括
作为大豆加工副产品的奥卡拉是一种有价值的生物活性化合物的来源. 价值化技术增强了其营养和益生菌潜力,为代谢障碍提供治疗效益.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 营养科学 营养科学
背景情况:
- 农业废物,包括来自大豆加工的,是一个日益严重的全球问题.
- 奥卡拉具有丰富的营养特征,含有高纤维,脂质,蛋白质和生物活性成分.
- 它的营养质量受到加工条件,品种和处理方法的影响.
研究的目的:
- 审查的结构,营养,功能,治疗和工业应用.
- 突出了okara价值化对生物活性成分回收的潜力.
- 探索增强奥卡拉生长前生物潜力的方法.
主要方法:
- 关于okara的科学研究的文献综述.
- 对营养成分和生物活性成分的分析.
- 评估各种加工技术 (酶,化学,生物转化,高压微流化,发酵).
主要成果:
- 由于其营养含量,花在食品行业中是一种多功能成分.
- 加工技术可以显著改善花的营养和益生菌性质.
- 增强的奥卡拉对糖尿病和肥胖等代谢障碍具有治疗潜力.
结论:
- 奥卡拉的价值化为农业废物管理提供了一种可持续的方法.
- 增强 okara 作为一个功能成分,具有显著的健康益处.
- 对花应用的进一步研究可以释放其在食品和治疗领域的全部潜力.
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