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) in DF-modified gels. While whole okara provided moderate retrogradation resistance and contributed to network cohesiveness via its matrix of fiber, protein, and lipid, DF exhibited superior retrogradation inhibition and gel stiffness due to its purity and stronger fiber-starch interactions. These results highlight the functional divergence of okara-derived ingredients and support their targeted use in formulating stable, fiber-enriched, starch-based foods.
Aussanasuwannakul et al. (Fri,) studied this question.