ArticleFood science & nutrition2023
Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Mechanochemical Preparation of Superabsorbent Materials from Okara and Itaconic Acid.Molecules (Basel, Switzerland) · 2026Article
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Evaluation of fig-milk dessert bioactive properties as a potential functional food.Food science & nutrition · 2024Article
- Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is an increasing challenge in probiotic viability and stability during food product formulation, processing, and storage. However, synbiotic functional foods have promising potential to deliver the targeted benefits. This study aimed to isolate the okara from soybean residue, and obtained okara flour was further characterized using Fourier transform infrared spectroscopy (FTIR) and scanning electron microscope (SEM). Synbiotic ice cream was developed by fortification with
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