Obtenção do extrato de soja e okara por diferentes métodos

Abstract

There is a growing concern in consuming healthy foods, including soy which has important components, being the most prominent are proteins and isoflavones. Soy extract (ES) is considered one of the best known derivatives of soybeans and okara is the residue of its processing. This work aimed to develop soy extract and okara by different methods and compare products obtained to future applications in foods. Were extracted ES and okara in the proportions of 1:10, 1: 8, 1: 6 and 1: 4 with centrifugation (C) and without centrifugation (SC). All products have been analyzed as to the proximal composition, for the ES were also conducted analyses of soluble solids, colour, and isoflavones and for the grain and the okara the technological properties. The yield of the ES was greater with the increase of water in obtention and the yield of okara was greater with decrease in water in obtention. The soybean used for extractions is rich in proteins containing approximately 42 g/100 g, few lipids 19/100 g and also contained 305, 40 mg/100 g of total isoflavones. In the extract the protein content was higher in samples centrifuged. For the okara the protein content calculated on a dry basis was high, being 52, 76 g/100 g (1: 6SC) and 51.96 (SC 1:10) the largest means obtained, and good hydration capacity with swelling volume of 10.17 mL/g for sample 1: 8 c and water absorption index of 7, 22 g/g. We can conclude that it is possible to obtain extract of soybeans and okara for chemically different methods and products obtained showed difference as well as also presented differences in their technological properties.