Promotie

Separation of isoflavones from okara – process mechanisms & synthesis

More sustainable processing, the use of by-products, low water and energy consumption have become a high priority for society and the food industry. The soymilk production, just as many other processes, results in a large amount of a by-product. This by-product named okara contains many nutrients, but its use as a food product is limited.

Promovendus dipl.ing. L (Lena) Jankowiak
Promotor prof.dr.ir. RM (Remko) Boom
Copromotor prof.dr.ir. AJ (Atze Jan) van der Goot
Organisatie Wageningen University
Datum

vr 5 september 2014 16:00 tot 17:30

Locatie Auditorium, building number 362
Generaal Foulkesweg 1
362
6703 BG Wageningen
0317-483592

In this thesis, it is described how okara can be further treated to separate specific components out of its complex matrix to increase the value of this by-product. The separated components named isoflavones belong to a large group of polyphenols, which are of interest due to their attributed health benefits.

The sustainability and efficiency were used as a prime objective within process design in combination with a good understanding of the underlying phenomena of the system. The combination of conventionally separated processing steps was suggested for the development of a more sustainable separation process.