Preparation of micro hydrogel beads composed of fermented soy milk and okara and the evaluation its releasing properties

• Main Authors: Hsing-Hua Ku, 顧倖華
• Other Authors: Po-Yuan Chiang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/48576112366998970346

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 102 === Recently, health conscious of national people raising up results in output value of functional food increasing. The output value is about 85,000 million NT dollars in 2014. The cereals are the largest source of functional foods materials. Soybean is a regular consumption in Taiwan and it is rich in nutrients and functional compounds. The soybean amount of input in Taiwan is 173,469 tons in a whole year. Besides, soybean is a popular food because of unique flavor. Okara is a main by-product during the processing of soybean products. The annual output of okara was over 366,019 tons in Taiwan. It is abundant in moisture, protein and dietary fiber content. Recently, probiotics and related products are popular topic. Therefore, this research study on fermentation liquid, okara and micro hydrogel beads. The results show that the best ratio of soybean milk and okara, components of fermentation liquid, is 60:1 named SM60O1. After 24 hours fermentation, the microbial counts, pH value, total phenolic compounds content, total flavonoid content, carbohydrate content and titratable acidity are 8.76 log CFU/ml, 4.15, 0.59 mg/g dw, 0.24 mg/g dw, 1.64 mg/ml and 0.41%. Particle size results of okara fiber treated by different extents of micronized processing are 416.48, 304.92, 185.51, 48.48 and 20.30 μm. Moreover, the 20-mesh group, mean particle size is 416.48μm, has the best water-holding capacity, swelling capacity and oil-holding capacity, 9.12, 16.46 and 3.51 ml/g respectively. The complex hydrogel bead is made by 7.5% pectin and 1 % arabic gum and the ratio of them is 3:2. It is the best prepared condition and named P3A2. The moisture content, swelling capacity, hardness and enthalpy analysis of this complex hydrogel bead are 96.85%, 230.13%, 4865.6 g and 98.4 J/g. The functional hydrogel bead named SM1G2, means the ratio of soybean milk and gel is 1:2, has the best strength of bonding structure. The moisture content, swelling capacity, hardness and enthalpy analysis are 99.72%, 180.36%, 3500.67 g and 33.23 J/g. Moreover, the probiotic survival rate of SM1G2 in the stimulate gastric juice, pH value are 1.2 and 2.0, are 57.29 and 95.37%. And the microbial counts of releasing test in the intestinal liquid, after stimulate gastric juice, is 7.31 log CFU/ml. In this study, the best condition is SM1G2 functional hydrogel bead. The best concentration and ratio of mixed gel are 1 % and 3:2 of arabic gum and pectin.