2024年10月24日 · Taken together, our findings showed that oat okara flour can be considered an excellent raw material for formulating more sustainable and functional foods due to fermentation promoted by autochthonous microbiota.

2025年3月1日 · The aim of this study was to convert crude oat okara into a form suitable for safe storage, and to highlight the potential of minimally processed okara as a food ingredient with high nutritional value by applying partial flour substitution in wheat bread as an example.

2020年9月2日 · Transforming waste streams into value-added, premium ingredients is on the rise. One of the latest moves is from Renewal Mill, specializing in “oat okara” – a nutritious flour made from the oat pulp leftover when oat milk is made.

2021年10月1日 · Currently, there is great interest in harnessing the major edible agro-waste (okara) soybean by-product with the potential for value-added production and effective utilization. Despite its advanced nutritional status, the utilization of okara remains a challenge due to its poor digestibility and undesirable sensory properties.

2023年11月9日 · High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and water and oil holding capacities were analyzed.

Over & Oat is focused on investigating how residues from oat drink production (okara) can be transformed into valuable new food products. The research project is expected to contribute to a more sustainable food system by reducing food waste during oat drink production and by increasing the resource efficiency.

One growing challenge is residual products from oat drink production – a food segment that is growing rapidly worldwide. The residue, known as oat okara, is currently mainly downgraded, and used as fertilizer, biogas, or animal feed – a waste of a resource that could be a valuable nutritious ingredient in food or bio-based products.

High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and …

2024年10月24日 · Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica. The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for …

2023年11月9日 · High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study...