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Ingredient
4 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“In this paper the effect of okara addition to bakery products on the formation of some potentially harmful Maillard reaction products was evaluated.”
okara → promoted → acrylamide and carboxymethyl-lysine formation
“The percentage of okara, guar gum, microcrystalline cellulose (Avicel PH-101), and maltodextrin influenced tablets' hardness and friability which are analyzed using a D-optimal mixture design. Composition of Avicel PH-101 had positive effects for both hardness and friability tests of the tablets. Maltodextrin and okara composition had a significant positive effect on tablets' hardness, but not on percentage of friability of tablets. However, guar gum had a negative effect on both physical tests.”
okara tablets → influences → hardness and friability
“The high dietary fiber fractions of corn cob and okara also contributed to the highest water- and oil-holding capacities, emulsifying activities, and emulsion stabilities for both FM and FR samples”
corn cob and okara → contribute to → water- and oil-holding capacities, emulsifying activities, and emulsion stabilities
“Combining okara with soft wheat flour resulted in increased protein, dietary fiber, and isoflavone contents compared with soft wheat flour alone.”
wet okara → increased → isoflavone content
“Combining okara with soft wheat flour resulted in increased protein, dietary fiber, and isoflavone contents compared with soft wheat flour alone.”
wet okara → increased → protein content