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https://open.uns.ac.rs/handle/123456789/8959
Title: | Valorization of wet okara, a value-added functional ingredient, in a coconut-based baked snack | Authors: | Radočaj O. Dimić E. |
Issue Date: | 1-May-2013 | Journal: | Cereal Chemistry | 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. | URI: | https://open.uns.ac.rs/handle/123456789/8959 | ISSN: | 00090352 | DOI: | 10.1094/CCHEM-11-12-0145-R |
Appears in Collections: | TF Teze/Theses |
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