Enzymatic Hydrolysis And Yeast Fermentation Of Okara
The production of soybean-based product results in an insoluble residue called okara. This by-product that rich in protein, fat, and fiber nowadays was discarded as an agro-waste due to its poor properties such as easily putrefy and has high content of insoluble dietary fiber. To overcome this probl...
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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/49540/ http://eprints.usm.my/49540/1/SAADIAH%20RAMLI.pdf%20cut.pdf |
| _version_ | 1848881467234451456 |
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| author | Ramli, Saadiah |
| author_facet | Ramli, Saadiah |
| author_sort | Ramli, Saadiah |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The production of soybean-based product results in an insoluble residue called okara. This by-product that rich in protein, fat, and fiber nowadays was discarded as an agro-waste due to its poor properties such as easily putrefy and has high content of insoluble dietary fiber. To overcome this problem, a valorization of okara by the biological treatment could become one of the promising approaches to improve the nutritional value of okara. The objectives of this study were to determine optimum enzymatic hydrolysis condition on the release of total sugar by Viscozyme L and investigate the total protein content of okara after fermentation by Saccharomyces cerevisiae. |
| first_indexed | 2025-11-15T18:19:29Z |
| format | Monograph |
| id | usm-49540 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T18:19:29Z |
| publishDate | 2020 |
| publisher | Universiti Sains Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-495402021-08-02T06:11:08Z http://eprints.usm.my/49540/ Enzymatic Hydrolysis And Yeast Fermentation Of Okara Ramli, Saadiah T1-995 Technology(General) The production of soybean-based product results in an insoluble residue called okara. This by-product that rich in protein, fat, and fiber nowadays was discarded as an agro-waste due to its poor properties such as easily putrefy and has high content of insoluble dietary fiber. To overcome this problem, a valorization of okara by the biological treatment could become one of the promising approaches to improve the nutritional value of okara. The objectives of this study were to determine optimum enzymatic hydrolysis condition on the release of total sugar by Viscozyme L and investigate the total protein content of okara after fermentation by Saccharomyces cerevisiae. Universiti Sains Malaysia 2020-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/49540/1/SAADIAH%20RAMLI.pdf%20cut.pdf Ramli, Saadiah (2020) Enzymatic Hydrolysis And Yeast Fermentation Of Okara. Other. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | T1-995 Technology(General) Ramli, Saadiah Enzymatic Hydrolysis And Yeast Fermentation Of Okara |
| title | Enzymatic Hydrolysis And Yeast Fermentation Of Okara |
| title_full | Enzymatic Hydrolysis And Yeast Fermentation Of Okara |
| title_fullStr | Enzymatic Hydrolysis And Yeast Fermentation Of Okara |
| title_full_unstemmed | Enzymatic Hydrolysis And Yeast Fermentation Of Okara |
| title_short | Enzymatic Hydrolysis And Yeast Fermentation Of Okara |
| title_sort | enzymatic hydrolysis and yeast fermentation of okara |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/49540/ http://eprints.usm.my/49540/1/SAADIAH%20RAMLI.pdf%20cut.pdf |