Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation

• المؤلفون الرئيسيون: Mok, Wai Kit, Tan, Yong Xing, Chen, Wei Ning
• مؤلفون آخرون: School of Chemical and Biomedical Engineering
• التنسيق: مقال
• اللغة: English
• منشور في: 2022
• الموضوعات: Engineering::Chemical engineering; In Vitro Digestion and Fermentation; Gut Microbiota
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/162015
• المؤسسة: Nanyang Technological University

In this study, in vitro digestion and fermentation was employed to simulate the consumption of fermented okara and hence, evaluate its potential as a functional food ingredient. This is to develop a method of utilizing okara without producing secondary waste. Fermentation increased the amount of sol...