Production and acceptance of a soy candy

In Tucuman (Argentina) a registered trade marked soy food is manufactured. The industrial residue named okara has a standard protein content. A candy (nougat) with okara, peanut, glucose, hydrogenated oil, sugar and natural essences was produced. Modifying the okara and peanut contents, three samples were prepared: A (18.3% okara and 27.4% peanut); B (27.4% and 18.3%) and C (36.6% and 9.1%), remaining the other components constant. The nougat was given to persons of both sexes and of different ages. The nonparametric Friedman test was used to evaluate the acceptance and preference. It concludes: (1) samples with lower okara content have a higher acceptance; (2) the acceptance of A differs significantly with regard to taste and texture from B and Q (3) C differs of A and B with regard to the acceptance. The production of this candy would increase the available vegetable proteins for human consumption and would increase the output of soybean products factories. (C) 2002 Elsevier Science Ltd. All rights reserved.