Food bars formulated with soy residue

Brazilian Journal of Food Research

Aline Cristina Woicolesco Andrade¹  Ana Paula Buratto¹  Eliane Andréia Fermiani¹  Patrícia Appelt¹  Mário Antônio Alves da Cunha¹ 

关键词: Agro-industrial residue;    Okara;    Acceptability;    Development;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The present work aimed to study an alternative for the use of theokararesidue derived from the soymilk production process. The residue was employed in the elaboration of cereal bars, which constitute a class of food with functional appeal and potential consumer market. Three formulations containing different concentrations ofokaraflour (10 %, 20 % and 30 %) were elaborated and studied. All formulations presented good microbiological and physical-chemical quality. Furthermore, the consumer sensory acceptance was up to 76 % higher in all set attributes. The sample with 20 % ofokaraflour was selected as the best formulation, presenting an 83.74 % acceptability index, besides good nutritional characteristics (5,94 % of lipids, 12,16 % of proteins, 67,82 % of carbohydrates and 17,21 % of alimentary fiber). The results of this work showed the possibility using theokarain the elaboration of a food product with potential market, and it demonstrated a strategy for the use of a high nutritional value agro-industrial process remainder. DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.22

【 授权许可】

Unknown