OPTIMUM DRYING CONDITIONS OF OKARA

Nur Athirah, Abdul Mahrid (2020) OPTIMUM DRYING CONDITIONS OF OKARA. [Final Year Project Report] (Unpublished)

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Abstract

Okara is a residue of soybean manufacturing industries especially in food and drink industries. Besides of its unique taste, the nutrient of soybean itself attracted the food consumers simultaneously increase the food product that is made from soybean. Due to the high amount of Okara produced every year, many researchers have completed their exploration on the suitable preservation method for Okara through conventional drying method. This review summarizes the overview of Okara, drying technique use to dry the Okara and the obtained optimum drying condition of Okara. The focused of this project is to determine whether open drying method is suitable to dry the Okara with optimum nutrient content therefore it is applicable to the community. This can be verified by performing analyses on the behavioural of moisture content with the time taken needed for the drying process using Fourier Transform Infrared Spectroscopy (FTIR) and moisture balance followed by the microbial growth analysis on the Okara using nutrient jelly as the growth media.

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