Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 1, Pages 660-666Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2015.03.110
Keywords
Okara cookies; Hydroxypropyl methylcellulose; Soy flour; Starch; Texture property
Categories
Funding
- College of Education, Korea University Grant
Ask authors/readers for more resources
Okara is a nutritious byproduct of tofu manufacturing. To develop okara cookie using fresh okara, cookies were baked using only okara (0) or okara with additives: starch (OS), soy flour (OF) and hydroxypropyl methylcellulose (OH). OH dough had the highest water holding capacity value at 147.8%, followed by OF (88.6%), OS (77.6%) and O (46.5%) dough. OH dough was also the most elastic dough with no cutting when it was extended. The sensory panel scored the additive-added cookies 1.5 (OS) to 2.8 (OF and OH) times higher than O cookie with regard to hardness, crispiness and chewiness. During the 7-day storage, OF and OH cookies had a lower water activity (0.50-0.69) compared to the O cookie (0.82-0.87); however, OS cookie had a similar water activity (0.78-0.85) to the O cookie. The OF and OH cookies had higher hardness value than OS and O cookies during storage. Based on the results, the additives held the water content of fresh okara during the production of okara cookies; further, the additives allow the formulation of healthier snack foods. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available