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

Grizotto, Regina Kitagawa; Rufi, Cristiane Rodrigues Gomes; Yamada, Eunice Akemi; Vicente, Eduardo

doi:10.1590/s0101-20612010000500041

Cited by 20 publications

(26 citation statements)

References 11 publications

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“…The explanation for the good results in the technological functional properties of the okara flour A in comparison with the okara flour B, both dried in flash dryer, may be associated with the presence of the hypocotyls since company A processed whole soybeans. The hypocotyl, also known as the hypocotyledon or germ, corresponds to only 2% of the total weight of the soybean and is found close to the skin (BOURNE, 1970); it shows an elevated protein content (40 g.100 g -1 ) of excellent quality and approximately 90% of the total isoflavones present in the soybean (GRIZOTTO et al, 2010). Table 3 shows the results for the proximate composition and the physical and chemical evaluations of the frankfurter sausages produced with okara flours A and B and without okara flour (control).…”

Section: Resultsmentioning

confidence: 99%

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Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Grizotto

Andrade²,

Miyagusku³

et al. 2012

Food Sci. Technol

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The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B) or undecorticated (company A) soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm). However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb). However, the okara flour A presented higher values (p < 0.05) for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity) than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05) in the physical (color, objective texture, and emulsion stability) and chemical (pH and proximate composition) measurements of the sausages with and without the okara flour.

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Section: Resultsmentioning

confidence: 99%

“…Recent studies have focused on applying okara flour in the production of bakery goods (GRIZOTTO et al, 2010;LAROSA et al, 2006), breakfast cereals (SANTOS; BEDANI; ROSSI, 2004), tortillas (WALISZEWSKI; PARDIO; CARREON, 2002), and French bread (BOWLES; DEMIATE, 2006).…”

Section: Processing Of the Emulsified Meat Productmentioning

confidence: 99%

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Grizotto

Andrade²,

Miyagusku³

et al. 2012

Food Sci. Technol

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“…Cooked burgers, with and without okara, were cut into pieces of uniform size (2 cm 3 ) and served warm (45 °C) to 28 judges recruited among the staff and students of the University, Okara has high protein content (40% on a dry weight basis) with good essential amino acid profile and digestibility (GRIZOTTO et al, 2010;MA et al, 1997). Approximately one-third of the isoflavones present in the soybean remain in okara, suggesting that it is a good, low cost source of nutrients (BOWLES; DEMIATE, 2006;JACKSON et al, 2001).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Despite the high nutritional and excellent functional properties (emulsification, foaming, and binding properties) of okara and its potential for application in food products, the most common use of this by-product is in the manufacture of animal feed (PINTO; CASTRO, 2008). Okara has been used to partially replace wheat flour, cassava starch, corn flour, and soy flour (BOWLES; DEMIATE, 2006;GRIZOTTO et al, 2010;APLEVICZ;DEMIATE, 2007;RINALDI;NG;BENNINK, 2000;WALISZEWSKI;PARDIO;CARREON, 2002). The use of okara as a fat replacer in meat products is still in the experimental stage (TURHAN; TEMIZ; SAGIR, 2007).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Grizotto et al (2010) estimated that from each ton of processed soybeans, approximately seven tons of soymilk and two tons of okara are produced. By-products generated by the food industry are promising sources of compounds that may be used for their technological, nutritional, and functional properties (MATEOS-APARICIO et al, 2010;SELANI et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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

Su¹,

Yoshida²,

Contreras-Castillo³

et al. 2013

Ciênc. Tecnol. Aliment.

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Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas

et al. 2018

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Background and objectives Nixtamalized dry masa flour was supplemented with 5% or 10% dry soybean bagasse (SB) and then processed into table tortillas. Proximate chemical composition, dietary fiber content, affective sensory analyses of corn tortillas prepared from dry masa flour enriched with 5% or 10% dried SB were determined. Also, the in vitro protein digestibility and protein digestibility‐corrected amino acid score (PDCAAS) of the tortillas were evaluated. Findings Ten per cent SB addition reduced masa hardness by about 32% and chewiness 47% without affecting adhesiveness. In terms of rapid viscosity analysis, the addition of incremental levels of SB decreased peak and final viscosities 42% and 49%, respectively. The tortilla insoluble and soluble dietary fiber contents increased 50% and fourfold, respectively, while the lysine daily requirement for preschool infants improved from 45.6% to 67.0% when 10% SB was used. Enriched tortillas showed a similar overall acceptance and had improved texture over storage time at room temperature (25% less force to rupture compared with the control tortilla stored for the same time). Conclusions The addition of 5% soybean bagasse to nixtamalized corn flour produced masa with good machinability and tortillas with better overall acceptance and textural shelf life and a product with four times more soluble dietary fiber, 10% less starch and with higher amounts of limiting amino acids lysine and tryptophan. The upgraded amino acid balance significantly improved PDCAAS from 41% to 59% in the tortilla containing 10% SB. Significance and novelty Soybean bagasse is a viable option to increased fiber and protein quality in nixtamalized corn flour tortillas, with a positive impact on texture during shelf life and consumer acceptance.

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

Cited by 20 publications

References 11 publications

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

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

Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas

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