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Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

It was possible to choose the drying process to be applied according to the feasible use of the flour, intended to preserve the favorable nutritional aspects of the okara flour. Based on the results, it can be affirmed that the physicochemical properties and attributes of okara are influenced by the drying process employed. Okara dried by freeze-drying resulted in a better product because it had a low final moisture content and the highest whiteness index. The flour presented a porous structure with high solubility, which is an indicator of potential applications in foods developments. © 2016 Society of Chemical Industry.

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Cheeses containing Agave fructans were compared with both full-fat and reduced-fat samples without fructans. Microstructure results showed that the cheeses obtained were very similar to the control samples (without fructans), even the full-fat control sample, demonstrating the texturing role of the carbohydrates. Regarding the composition, a moisture content of 47.96 AE 1.45 and a good protein retention with a low-fat content were found. Therefore, the cheese yield was not adversely affected, and no significant differences were observed in sensory aspects. Considering the health benefits of fructans and their abundance, this development could represent an innovation for dairy industry.

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