Physicochemical and sensory characterization of okara obtained by two different processes and the study of its use as breaded food

Dublin Core

Título

Physicochemical and sensory characterization of okara obtained by two different processes and the study of its use as breaded food

Tema

SOJA
ALIMENTOS
OKARA
BIBLIOGRAFIA NACIONAL QUIMICA
2023

Abstract

Soybean residue, known as okara, is a byproduct of soymilk production with varying compositions based on the production process. This study explored the characteristics of fresh and dried, disc-milled, and all-metal hammer-milled okara derived from soy crops in Uruguay through different techniques, including physicochemical, microbiological, and sensory analyses. Specifically, dried disc-milled okara was used in making breaded tofu steak, and the sensory traits and oil absorption of the fried product were examined when bread crumbs were substituted with okara in proportions of 0, 25, 50, 75, and 100%. The production process affected moisture, protein, fiber, and oxidative rancidity. Dried samples showed differences in smell, crispness, and particle size, while the drying process reduced microbial load and total polyphenols but enhanced lightness, redness, and yellowness. All samples exhibited a similar fatty acid profile, mainly C18:2. Increasing okara content in breading enhanced the color and smell of fried steaks. Interestingly, there was no significant difference in fat content between the 0 and 100% okara substitutions. This study concludes that dried okara, rich in fiber, protein, and essential fatty acids, presents potential as a functional food for human consumption. It also serves as a sustainable and nutritious breading substitute, offering an alternative to conventional ingredients.

Autor

Kniazev, Maximiliano
Gámbaro, Adriana
Vieitez, Ignacio

Fuente

Food Science and Technology v.43 , 2023

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Fecha

2023

Derechos

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Formato

PDF

Extent

8 p.

Idioma

Inglés

Tipo

Artículo

Identificador

10.5327/fst.23523

Cobertura

Uruguay

Document Item Type Metadata

Original Format

PDF
Fecha de agregación
March 5, 2024
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
, ,
Citación
Kniazev, Maximiliano, “Physicochemical and sensory characterization of okara obtained by two different processes and the study of its use as breaded food,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed June 24, 2024, https://riquim.fq.edu.uy/items/show/6759.
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