Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics

This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity of okara increased by 51.11%, 88.89%, and 43.64%, respectively. The microstructure and secondary structure were improved. The total sugar and soluble dietary fiber content were enhanced. The levels of active substances such as total flavonoids and total phenols significantly increased, leading to improved antioxidant capacity. The properties of okara were influenced by the field strength and holding time. This study provides new insights for the processing and development of okara, particularly in the application of functional foods.