Unbeatable Unused Okara

Purpose and goal

The aim was to investigate whether the by-product “Okara” from soy- and oatmilk production can be developed into sustainable food products or ingredients. The objective as to do preliminary tests in order to identify feasible and profitable product and process hypotheses. It also included identifying and creating initial contacts with parties that would be relevant for continued work within the project area.

Expected results and effects

Okara has high water content and favorable environment for microorganisms. Analyzes showed good hygenic values during processing, but growth during storage, suggesting the presence of spores. The drying need for storage stability was greater for soy. Soy was cold swelling, while oats has increased viscosity as temperature rises. Oat contains more protein, and twice as much protein can be extracted compared to soy. Product tests with fresh okara in bakery products gave good results. Several different processes can be appropriate and cost-effective depending on the final product.

Planned approach and implementation

The team participants (from both the academy and industry partners who are active in the plant-based food segment) ensured that the content, design, and implementation both held a high scientific level and that the results were relevant for the industry partners´ activities. WPs were carried out as planned, in line with the overall objectives of the project making use of the competencies of the project team. BoFood have employed a former LU student and opened an office in Lund, which strengthen the collaboration even more.