Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara
The production of soybean products has been increasing throughout the world and there has been a corresponding increase in the quantity of soybean curd residue or okara being thrown out. The dumping of okara has become a problem to be solved due to its contamination to the environment. Okara is ric...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/49535/ http://eprints.usm.my/49535/1/Nur%20Adilla%20Mahmud.pdf%20cut.pdf |
| _version_ | 1848881465824116736 |
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| author | Mahmud, Nur Adilla |
| author_facet | Mahmud, Nur Adilla |
| author_sort | Mahmud, Nur Adilla |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The production of soybean products has been increasing throughout the world and there has been a corresponding increase in the quantity of soybean curd residue or
okara being thrown out. The dumping of okara has become a problem to be solved due to its contamination to the environment. Okara is rich in fiber, fat, protein,
vitamins and trace elements. Okara has potential for value-added processing and utilization which simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. In this study, the optimum condition for enzymatic hydrolysis of okara on release of sugar was studied and the total protein content of okara after fermentation by lactic acid bacteria (LAB) was
investigated. |
| first_indexed | 2025-11-15T18:19:27Z |
| format | Monograph |
| id | usm-49535 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:19:27Z |
| publishDate | 2020 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-495352021-08-02T02:39:16Z http://eprints.usm.my/49535/ Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara Mahmud, Nur Adilla T1-995 Technology(General) The production of soybean products has been increasing throughout the world and there has been a corresponding increase in the quantity of soybean curd residue or okara being thrown out. The dumping of okara has become a problem to be solved due to its contamination to the environment. Okara is rich in fiber, fat, protein, vitamins and trace elements. Okara has potential for value-added processing and utilization which simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. In this study, the optimum condition for enzymatic hydrolysis of okara on release of sugar was studied and the total protein content of okara after fermentation by lactic acid bacteria (LAB) was investigated. Universiti Sains Malaysia 2020-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/49535/1/Nur%20Adilla%20Mahmud.pdf%20cut.pdf Mahmud, Nur Adilla (2020) Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara. Other. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | T1-995 Technology(General) Mahmud, Nur Adilla Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara |
| title | Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara |
| title_full | Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara |
| title_fullStr | Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara |
| title_full_unstemmed | Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara |
| title_short | Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara |
| title_sort | enzymatic hydrolysis and lactic acid bacteria fermentation of okara |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/49535/ http://eprints.usm.my/49535/1/Nur%20Adilla%20Mahmud.pdf%20cut.pdf |