Evaluation of gluten-free layer cake quality made with okara flour

Porcel, María Victoria Ostermann; Rinaldoni, Ana N.; Campderrós, Mercedes E.

doi:10.1007/s11694-020-00409-0

Cited by 11 publications

(12 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…due to its high-fiber content. However, several approaches on application of okara have been taken to produce different food products as like tortillas (Turhan et al, 2007), bread (Guimarães et al, 2019;Lian et al, 2020), biscuit (Momin et al, 2020), cake (Ostermann-Porcel et al, 2020), crackers biscuit (Ilelaboye & Jesusina, 2020), sosa (Uzo-Peters & Ola, 2020), pasta (Kamble et al, 2019), roti and paratha (Zinia et al, 2019), rice noodle (Kang et al, 2018), breakfast cereals (Mbaeyi-Nwaoha & Uchendu, 2016;Santos et al, 2012), and cookies (Park et al, 2015;Waliszewski et al, 2002), etc. Though, its roles on enrichment of DF in donuts are yet to be investigated.…”

mentioning

confidence: 99%

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Huq

Das

Islam

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Okara is the by-product obtained from soymilk and tofu processing, contains around 50% dietary fiber, 25% protein, and 10% lipids in dry weight basis as well as is a good source of vitamins, phyto-chemicals, and phyto-sterols (Li et al., 2012; Mazumder & Hongsprabas, 2016). The production of soybean and its products has been increasing throughout the world (Li et al., 2012). World total soybean production was around 217.6 metric million tons in the year of 2005-2007 and this value was projected to be around 311.1 metric million tons in 2020 (Masudaa & Goldsmith, 2009). This huge amount of soy processing consequently increase the quantity of okara waste, for instance, 1 kg of soybean can produce 1.2-2.0 kg of okara following tofu production (Grizotto et al., 2006; Guimarães et al., 2018). Total okara production in the world amounts to about 1.4 billion tons per year, and the bulk of which produces in Asian nations, including Japan, Korea, China, and Singapore (Kamble & Rani, 2020). However, soybean consumption

show abstract

mentioning

confidence: 99%

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Huq

Das

Islam

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Biskuit dengan penambahan tepung ampas tahu sebesar 30% dan 50% menghasilkan kue kukis bebas gluten dengan tekstur yang keras (Ostermann-Porcel et al, 2017). Penggunaan tepung serat alami dengan jumlah yang lebih besar pada produk kue lapis bebas gluten hingga roti panggang dapat menurunkan volume roti, menyebabkan tekstur keras, serta warna lebih gelap sehingga tingkat penerimaan rendah pada uji hedonik (Seker et al, 2009;Demirkesen et al, 2010;Ng et al, 2017;Lee et al, 2020;Ostermann-Porcel et al, 2020).…”

Section: Profil Serat Pangan Ampas Tahu Dan Aplikasinya Pada Pangan O...unclassified

Peningkatan Serat Pangan Larut Dari Ampas Tahu Dan Sifat Fungsionalnya Dengan Perlakuan Fisik: Tinjauan Literatur

2022

j.tek.ind.pert

View full text Add to dashboard Cite

Tofu processing leaves by-product in the form of tofu dregs whose the utilization as food is still limited. Tofu dregs contain higher insoluble dietary fibre (IDF) than the soluble dietary fibre (SDF). SDF components have wider range of health benefits, and they tend to contribute better to food processing. This study aimed to analyse the potential of physical treatment to increase in SDF tofu dregs, examine changes in its functional properties, and determine the potential physical treatment applied in Indonesia based on the SDF profile. Research data from scientific literature namely research journals, master theses, undergraduate theses, and scientific reviews were collected and analyzed descriptively. The results of descriptive analysis of the literature showed that the physical treatments identified were combination of HHP and autoclave, steam explosion, combination of single screw extrusion and alkaline solution, double screw extrusion, BEP double screw extrusion, and autoclaving. Physical treatment on all instruments can increase the SDF content of tofu dregs. The water retention capacity (WRC) and swelling capacity of tofu dregs increased after being treated with combination of HHP and autoclave, double screw extrusion, and BEP double screw extrusion. The oil holding capacity (OHC) increased after being treated with combination of HHP and autoclave, and double screw extrusion, but the WRC and OHC decreased in the steam explosion treatment. The solubility of tofu dregs increased after being given steam explosion and autoclave. Changes in the functional characteristics of tofu dregs expand their potential for use in specific processed foods.

show abstract

“…Several studies have been conducted on optimizing formulations for Gf cake using quinoa flour (Bozdogan, Kumcuoglu, & Tavman, 2019), red rice flour (Das & Bhattacharya, 2019), apple pomace powder (Azari, Shojaee-Aliabadi, Hosseini, Mirmoghtadaie, & Marzieh Hosseini, 2020), okara flour (Ostermann-Porcel, Rinaldoni, Campderrós, & Gómez, 2020), and sorghum (Cayres, Ascheri, Couto, Almeida, & Melo, 2020).…”

Section: Practical Applicationsmentioning

confidence: 99%

Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties

Monfared

Nouri

2020

J Food Process Preserv

View full text Add to dashboard Cite

The current investigation was undertaken to evaluate and optimize the effects of incorporation of Sesame (Sesamum indicum L.) protein and transglutaminase on physico‐chemical and sensory properties of rice flour‐based gluten‐free cakes. Moreover, some characteristics of prepared products such as moisture content and texture specifications were measured. According to findings, all treatments had a significant effect on the sensory, texture, and color properties of the products. The strongest effect on the brightness index was observed in the sample containing 6% S. indicum protein isolate and 0.6% transglutaminase on a backing day, the lowest effect was associated with the sample containing 5.12% S. indicum protein isolate and 1.02% transglutaminase on the 5th day on the shelf life. The results showed that producing a gluten‐free rice flour cake by S. indicum protein and transglutaminase is possible and applying enzymes for improving the quality of gluten‐free products is a promising technology. Practical applications The S. indicum seed is a rich source of lipid, methionine, and tryptophan and protein. Also, rice has desirable specifications like good protein content, easy digestion, pleasant taste, low sodium, lipid, and fiber content, high carbohydrate content, and hypoallergenic properties. This study aimed to incorporate the S. indicum protein in gluten‐free rice‐based cake formulation. Producing gluten‐free products for consumers with gluten intolerance is a promising attempt. Transglutaminase was also used as an auxiliary connector to improve the properties of the final product. Given the satisfactory sensory and texture specifications, the use of S. indicum protein isolate and transglutaminase in gluten‐free formulation is recommended. Improving color specification in terms of color stability of the outside and whiteness of the texture and better adhesiveness and hardness characteristics are some of the advantages of the proposed formulation.

show abstract

Evaluation of gluten-free layer cake quality made with okara flour

Cited by 11 publications

References 26 publications

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Peningkatan Serat Pangan Larut Dari Ampas Tahu Dan Sifat Fungsionalnya Dengan Perlakuan Fisik: Tinjauan Literatur

Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties

Contact Info

Product

Resources

About