Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy

Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy

Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation,...

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Bibliographic Details
Main Authors: Aunchalee Aussanasuwannakul, Suparat Singkammo
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
okara
dietary fiber
rice starch
retrogradation
rheology
WAXS
Online Access:https://www.mdpi.com/2304-8158/14/11/1862
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