Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy

Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems. This study investigates the comparative effects of whole okara and its extracted dietary fiber (DF) on the retrogradation,...

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Bibliographic Details
Published in:	Foods
Main Authors:	Aunchalee Aussanasuwannakul, Suparat Singkammo
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Subjects:	okara dietary fiber rice starch retrogradation rheology WAXS
Online Access:	https://www.mdpi.com/2304-8158/14/11/1862

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