Okara dietary fiber and hypoglycemic effect of okara foods

Keywords

Food science, Dietary fiber, Glycemic index, Chemistry, Fiber

References

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Cited by

• Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseasesRaquel Bedani, Elizeu Antônio Rossi, Daniela Cavallini — 2015
• Dietary FibreJ. K. Anand — 1972
• Biological Evaluation of Okara in Rats Based on Plasma Lipid Profile and HistologyW. El-Reffaei — 2014
• Pengaruh Penambahan Kacang Merah, Ampas Kedelai, dan Textured Vegetable Protein pada Kandungan Nutrisi dan Tekstur Daging Sapi SintetikDewi Tristantini, A. A. R. SUSANTI — 2016
• Physicochemical and Digestion Characteristics of Starch and Fiber-Rich Subfractions from Four Pulse BagassesJulián de la Rosa Millán, José Luis Orona‐Padilla, Víctor Manuel Flores‐Moreno — 2017
• Application and Development Prospects of Dietary Fibers in Flour ProductsWen Jia Han, Sen Ma, Li Li — 2017
• The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms.Antônio Diogo Silva Vieira, Raquel Bedani, Marcela Albuquerque Cavalcanti de Albuquerque — 2017
• Evaluation of High Fibers Okara and Soybean Bran as Functional Supplements for Mice with Experimentally Induced Type 2 DiabetesManal Ismaiel, Hong Yang, Min Cui — 2017
• Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-productsVanesa Benítez, Esperanza Mollá, María Á. Martín-Cabrejas — 2017
• Isolation and Identification of Lactic Acid Bacteria from Okara and Evaluation of Their Potential as Candidate ProbioticsSalam N. Aritonang, Elly Roza, Evy Rossi — 2017
• Effect of Okara flour addition on the physical and sensory quality of wheat breadMercedes E. Campderrós — 2017
• Different Approaches to Manage Type-2 Diabetes: Special Emphasis on Dietary FibreOvais Shafiq Qadri — 2017
• Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibilityMin Je Kang, In Young Bae, Hyeon Gyu Lee — 2018
• Okara: A soybean by-product as an alternative to enrich vegetable pasteRafaiane Macedo Guimarães, Thamara Evangelista Silva, Ailton César Lemes — 2018
• Impact of different thermal treatments and storage conditions on the stability of soybean byproduct (okara)Glenise Bierhalz Voss, Luis M. Rodríguez‐Alcalá, Luísa M.P. Valente — 2018
• Effect of okara and vital gluten on physico-chemical properties of noodleWei‐Chen Pan, Yuming Liu, Sy‐Yu Shiau — 2018
• Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residueGabriela Montemayor‐Mora, Karina Elizabeth Hernández‐Reyes, Erick Heredia‐Olea — 2018
• Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillasKarina Elizabeth Hernández‐Reyes, Gabriela Montemayor‐Mora, Esther Pérez‐Carrillo — 2018
• The Influence of Ethanol and Vacuum on Okara DryingAmanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Letícia Almeida Oliveira — 2018
• Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okaraBo Li, Wei Yang, Yuanyang Nie — 2019

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