Evaluation of the quality of a molded sweet biscuit enriched with okara flour

Food Science and Technology (Campinas)

Regina Kitagawa Grizotto²  Cristiane Rodrigues Gomes Rufi¹  Eunice Akemi Yamada¹  Eduardo Vicente¹ 

[1],Food Technology Institute Fruit and Vegetable Technology Center Campinas SP ,Brazil

关键词: soymilk;    residue;    functional technological properties;    isoflavones;    leite de soja;    resíduo;    propriedades funcionais tecnológicas;    isoflavonas;   

DOI  :  10.1590/S0101-20612010000500041

来源: SciELO

【 摘 要 】

The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B) or non-decorticated (company A) soybeans and separation of the soymilk. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (< 200 mesh). The okara flours showed high protein (35 g.100 g-1 dwb), lipid (17 g.100 g-1 dwb), and fiber (17 to 21 g.100 g-1 dwb) contents. The water holding capacity, protein solubility, emulsifying capacity, emulsion stability and isoflavone contents found in flour A were significantly higher (p < 0.05) than in flour B. The formulation of MSB, replacing 30% (w/w) of the wheat flour with okara flour was tested. The results of the physical measurements, brittleness and water activity of the MSB with flours A and B did not differ significantly (p < 0.05) from those of the standard. The color, flavor and overall quality of the MSB with 30% of okara flour B did not differ significantly from those of the standard biscuit, demonstrating its potential for application in confectionery products.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License