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

Abstract

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

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

“…Moisture, ash, protein, fat, and total carbohydrate of ALP were almost similar to that reported by Hamman [35]. In the case of RWF, the results were in agreement with [36][37][38]. Different functional properties of ALP was compared with RWF and shown in Table 2.…”

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

“…Moisture, ash, protein, fat and total carbohydrate of ALP was almost similar to that reported by Hamman [28]. In the case of RWF, the results were in agreement with [29], [30], and [31].…”

“…Total carbohydrate content decreased in ALP enriched cake (from S3 to S1) with increasing amount of ALP in dough. This may be due to the lower percentage of carbohydrate present in ALP determined in the present study (49.37%) than that of wheat flour (72.46%) [29]. Total polyphenols and anti-oxidant activity (measured as ORAC) increased in ALP enriched cake (from S3 to S1) with increasing amount of ALP in dough, as ALP is a rich source of polyphenols and flavonoids.…”

“…Table 3 shows different physical properties of the developed cakes. Weight of the ALP fortified cakes (225.5-250.8 g) was higher than control cake (216.6 g) due to the higher water absorption capacity of ALP (4.76±0.06) than RWF (4.15±0.05) [29]. As a result, supplementation of ALP increased the weight of cakes.…”

“…The changes in weight of control cakes and ALP enriched cakes were found to minimum. This was probably due to the vacuum packing of samples, which almost ceased the gain or loss of moisture [29].…”