Nutritional and functional benefits of Okara in various food systems.

Okara, a novel high-fiber and high-protein product derived from soymilk, offers unusual opportunities as a food ingredient. SunOpta, a soymilk producer in North America, has commercialized Okara as a product from its soymilk process.

Okara is a cost-effective, functional ingredient that has high nutritional value. The protein is ideal for use in various products, especially in meats, baked products and frozen foods. Okara contains 58% total dietary fiber and 28% protein. In addition to its nutritional composition benefits, the ingredient also provides functional benefits as a result of its water- and oil-binding and emulsification properties.

Among its benefits, Okara generates yield improvements in meat systems, such as a 5% to 8% increase in yield in cooked pork sausage and a 10% increase in cooked ground beef. Moisture retention and improved yields allow for a higher nutritional profile with lower fat and calorie content as well as a higher fiber content. Adding 5% and 8% of Okara to the filling and dough portions of filled pasta products, such as cheese ravioli, prevents syneresis in the filling during freezing and thawing. This also increases the fiber content to 8 grams per serving, compared to just 2 grams for a control product.

Okara is also a valuable ingredient that can be used when formulating gluten-free bakery products or trying to remove wheat allergens from such products as cookies and nutritional bars. For example, a gluten-free shortbread cookie formulation shows how the ingredient can be used to develop gluten-free bakery products. Also, different levels of Okara were evaluated in a chocolate chip cookie formula. The 5% Okara, which delivers 1.45% soy protein, proved to be the optimal level for increasing shelf life, we're told.

Further information. Catherine Peterson, SunOpta Ingredients Group, 25 Wiggins Ave., Bedford, MA 01730; phone: 781-276-5124; fax: 781-276-5101; email: cathy.peterson@sunopta.com.