Open Access
| Issue |
BIO Web Conf.
Volume 241, 2026
3rd International Conference on Recent Advances in Horticulture Research (ICRAHOR 2026)
|
|
|---|---|---|
| Article Number | 03014 | |
| Number of page(s) | 5 | |
| Section | Post-Harvest Management, Value-Addition and Zero-Waste Horticulture | |
| DOI | https://doi.org/10.1051/bioconf/202624103014 | |
| Published online | 26 June 2026 | |
- L. Nolan, P.W. O’Toole, Soy and the gut microbiome: a bi-directional relationship shaping nutrition and health, Eur. J. Nutr. 65 (2026):53. [Google Scholar]
- G. MeDina, D. Muy-Rangel, A.L. de-la-Garza, W. Rubio-Carrasco, B. Perez-Meza, A.P. Araujo-Chapa, K.A. Gutierrez-Alvarez, V. Urias-Orona, Dietary fiber from chickpea (Cicer arietinum) and soybean (Glycine max) husk byproducts as baking additives: functional and nutritional properties, Molecules, 24 (2019):991-996. [Google Scholar]
- A. Aman, Valorizing Soybean By‐Products: Strategies for Effective Utilization and Sustainability, Soybeans: Processing Techniques and Food Valorization. (2026):291-313. [Google Scholar]
- W.C. Vong, S.Q. Liu, Biovalorisation of okara (soybean residue) for food and nutrition, Trends Food Sci. Technol. 52 (2016):139-147. [Google Scholar]
- B. Li, M. Qiao, F. Lu, Composition, nutrition, and utilization of okara (soybean residue), Food Rev. Int. 28 (2012):231-252. [Google Scholar]
- F. Zucco, Y. Borsuk, S.D. Arntfield, Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes, Food Sci. and Tech. 44 (2011):2070-2076. [Google Scholar]
- M. Curnutte, I. Forrester, Sensory Findings of Value-Added Product Formulated with Okara, J. Acad. Nutr. Diet. 117 (2017):130-139. [Google Scholar]
- M. Deepak, B. Sheweta, B. S. Khatkar, Cookie texture, spread ratio, and sensory acceptability of cookies as a function of soluble dietary fiber, baking time, and different water levels, Food Sci. and Tech. 80 (2017):537-542. [Google Scholar]
- AACC, Approved Methods of the American Association of Cereal Chemists, 11th Ed. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA, (2016). [Google Scholar]
- J. Park, I. Choi, Y. Kim, Cookies formulated from fresh okara using starch, soy flour, and hydroxypropyl methylcellulose have high quality and nutritional value, Food Sci. and Tech. 63 (2015):660-666. [Google Scholar]
- M.A. Momin, A.B. Anjuman, H.N. Asmaul, V.R. Thottiam, A.R.M. Md, Substituting wheat flour with okara flour in biscuit production, Foods Raw Mater. 2 (2020):422-428. [Google Scholar]
- O. Porcel, M.V. (Author), A.N. Rinaldoni, L.T. Rodriguez Furlan, M.E. Campderros, Influence of the Particle Size and Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies, Food Sci. and Tech. 2017 (2016):407-585. [Google Scholar]
- G.B. Voss, M.J.P. Monteiro, P. Jauregi, L.M. Valente, M.E. Pintado, Functional characterization and sensory evaluation of a novel synbiotic okara beverage, Food Chem. 340 (2021):12-23. [Google Scholar]
- S. Akhtar, T. Ismail, M. Riaz, A. Ismail, Effect of pomegranate peel supplementation on nutritional, organoleptic, and stability properties of cookies, Int. J. Food Sci. Nutr. 65 (2014):661-666. [Google Scholar]
- H. Lian, K. Luo, Y. Gong, S. Zhang, L. Serventi, Okara flours from chickpea and soy are thickeners: they increase dough viscosity and moisture content in gluten‐free bread, Int. J. of Food Sci. and Tech. 55 (2019):805-812. [Google Scholar]
- O.P. Ibidapo, F.O. Henshaw, T.A. Shittu, W.A. Afolabi, Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum), and ‘Okara’ flour blends, Sci. Afr. 10 (2020):01-22. [Google Scholar]
- C.G. Awuchi, Proximate composition and functional properties of different grain flour composites for industrial applications, Int. J. Food Sci. 2 (2019):43-64. [Google Scholar]
- O. Porcel, M.V. (Author), M.E. Campderros, A.N. Rinaldoni, Effect of okara flour addition on the physical and sensory quality of wheat bread, Food Sci. and Tech. 4 (2017):1-7. [Google Scholar]
- K.J. Ryan, M.S. Brewer, Physical properties of sugar-snap cookies using granule surface de-proteinated wheat starch, J. Texture Stud. 37 (2006):442-57. [Google Scholar]
- D.P.S. Lee, A.X. Gan, J.E. Kim, Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties, Food Sci. and Tech. 134 (2020):01-05. [Google Scholar]
- M. Shafi, W.N. Baba, F.A. Masoodi, R. Bazaz, Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies, J. of Food Sci. and Tech. 53 (2016):4278-4288. [Google Scholar]
- W.C. Pan, Y.M. Liu, S.Y. Shiau, Effect of okara and vital gluten on physico-chemical properties of noodle, Czech J. of Food Sci. 36 (2018):301-306. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.