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Valorisation product concepts - Coggle Diagram
Valorisation product concepts
Jackfruit seed
Boil, mash, incorporate into bakery
Common local food waste:
Rice?
Steps in consideration:
Identify local waste
Food trends now gear towards mood boosting, adventurous and nutrient dense - ability or boost energy would be great
Nutrients lacking in Singaporeans?
Nestle current products
Okara
Okara in noodles/bread?
Okara is a by-product generated during tofu or soymilk production processes. It contains about 50% dietary fiber, 25% protein, 10% lipid, and other nutrients. The huge quantities of okara produced annually pose a significant disposal problem. Extensive studies have been done on the chemical composition, nutritional values, and biological activities of okara and on its potential utilization. Due to its high fiber content and low production costs, okara is a good raw material and rich source for preparing fiber and could also be used as a dietary supplement to prevent diabetes, obesity, and hyperlipidemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure, and micronization can increase the content of soluble fiber of okara, which improves its nutritional quality and processing properties. Fresh okara putrefies quickly due to its high moisture content, so it should be dried as early as possible. This review focuses on the application of okara in the food industry as partial replacement for wheat or soy flour to increase fiber and protein contents of foods. Okara can also be used as a fermentation substrate to produce a variety of products (natto, fibrinolytic enzymes, α-glucosidase inhibitor, β-fructofuranosidase, edible fungi, iturin A, chitosan, alcohol, etc.) for human consumption and nonfood production. In addition, the application of okara in feed and environmentally friendly material has also been documented.
Nutritional Profile:
Dry weight basis: 50% carbs, 20-30% protein, 10-20% lipids + minerals and phytochemicals
Barley spent grain
Improve organoleptic properties
(up to 50% usage if not will affect sensorial properties - like decrease in dough strength, but higher shelf life)
Protein replacement in ice cream
What do we want?
Enjoy, guilt free, make food less guilty
Wish for more products with iron
SEA production
Nescafe, Nestum, Milo, Maggi (sauces), Ice cream
Solubilise fibres
BSG
Okara
How does kombucha SCOBY metabolise?
Tannin and catechin