Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/8959
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Radočaj O. | en |
dc.contributor.author | Dimić E. | en |
dc.date.accessioned | 2019-09-30T09:12:27Z | - |
dc.date.available | 2019-09-30T09:12:27Z | - |
dc.date.issued | 2013-05-01 | en |
dc.identifier.issn | 00090352 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/8959 | - |
dc.description.abstract | Wet okara (soy milk residue), as a functional ingredient, was evaluated to be added to a coconut-based snack at 10, 20, 30, 40, and 50% levels to replace dry coconut in the formula. Certain physicochemical, nutritional, and sensory properties of the samples were evaluated. A coconut-based, soft, baked snack with incorporated okara showed higher total fiber and much lower fat content than the control, which significantly improved the nutritional profile of the samples. Samples 3 and 4 (which had 30 and 40% replacement of coconut with wet okara, respectively) received the highest overall sensory score (8.4), which was significantly higher than the score of a control sample (7.5). Sample 3 also had a significantly improved nutritional profile per serving size, such as an increased fiber content of 6.11 ± 0.04 g/100 g and a decreased fat content of 17.57 ± 0.02 g/100 g, and sample 4 had an increased fiber content of 6.19 ± 0.03 g/100 g and a decreased fat content of 15.64 ± 0.03 g/100 g compared with the control sample. The appearance, color, flavor, physical measurements (instrumental texture profile analysis), and water activity of samples 3 and 4 were not significantly different from the control sample and demonstrated potential application of this formulation in the baking industry, proving that the wet okara can be successfully used as a valueadded functional ingredient. © 2013 AACC International, Inc. | en |
dc.relation.ispartof | Cereal Chemistry | en |
dc.title | Valorization of wet okara, a value-added functional ingredient, in a coconut-based baked snack | en |
dc.type | Journal/Magazine Article | en |
dc.identifier.doi | 10.1094/CCHEM-11-12-0145-R | en |
dc.identifier.scopus | 2-s2.0-84877624145 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84877624145 | en |
dc.relation.lastpage | 262 | en |
dc.relation.firstpage | 256 | en |
dc.relation.issue | 3 | en |
dc.relation.volume | 90 | en |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
Appears in Collections: | TF Teze/Theses |
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