Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Food Science and Technology (Campinas)

Simone Ing Tie Su²  Cristiana Maria Pedroso Yoshida²  Carmen Josefina Contreras-castillo¹  Eliane Marta Quiñones¹  Anna Cecilia Venturini² 

[1] ,Federal University of São Paulo Department of Exact and Earth Sciences Diadema SP ,Brazil

关键词: beef burger;    soy;    texture;    sensory attributes;    hambúrguer bovino;    soja;    textura;    atributos sensoriais;   

DOI  :  10.1590/S0101-20612013000500009

来源: SciELO

【 摘 要 】

Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g) had 60% less calories than commercial beef burgers (268.8 kcal/100 g). The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p < 0.05) and a concomitant reduction in the values of chewiness, springiness, and cohesiveness. Lower sensory scores (p < 0.05) of flavour were observed in the beef burgers containing 25% wet okara. However, the sensory evaluation results showed that juiciness, appearance, tenderness, and overall acceptability of beef burgers formulated with okara did not differ statistically from that of the control (0% okara). Wet okara (20%) can be used as a non-meat protein source in the production of reduced-fat beef burgers without changing their sensory quality.

【 授权许可】

CC BY   
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