Undifferentiated Cells of Tessaria absinthioides with High Nutritional Value and Health-Promoting Phytochemicals. An Approach Based on Plant Cellular Agriculture.

In vitro cultures of undifferentiated plant cells of Tessaria absinthioides, a native herb popularly recognized and used for its health benefits, were studied as potential food supplements. These tissues were incubated under two light conditions, and the biomass obtained was freeze-dried and oven-dried. To evaluate their nutritional value, their physicochemical and functional properties were determined.

Quality assessment of dried okara as a source of production of gluten-free flour.

Background: Okara is a by-product of soymilk and of tofu elaboration that is rich in protein, fiber and vegetable oils as a source of gluten-free flour. In order to take advantage of the nutritional characteristics of okara and to be able to determine an appropriate drying methodology, microwave, rotary dryer and freeze-drying were assessed. Furthermore, flour with an enzymatic treatment was characterized as well as its functional, physicochemical, and textural properties.