Evaluation of the quality of molded sweet biscuit enriched wiht okar flour

Detalhes bibliográficos
Autor(a) principal: Grizotto, Regina Kitagawa; et al.
Data de Publicação: 2010
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/669
Resumo: The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B) or non-decorticated (company A) soybeans and separation of the soymilk. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (≤ 200 mesh). The okara flours showed high protein (35 g.100 g–1 dwb), lipid (17 g.100 g–1 dwb), and fiber (17 to 21 g.100 g–1 dwb) contents. The water holding capacity, protein solubility, emulsifying capacity, emulsion stability and isoflavone contents found in flour A were significantly higher (p ≤ 0.05) than in flour B. The formulation of MSB, replacing 30% (w/w) of the wheat flour with okara flour was tested. The results of the physical measurements, brittleness and water activity of the MSB with flours A and B did not differ significantly (p ≤ 0.05) from those of the standard. The color, flavor and overall quality of the MSB with 30% of okara flour B did not differ significantly from those of the standard biscuit, demonstrating its potential for application in confectionery products.
id ITAL-2_585747302e8107d20923c2a33f7e8927
oai_identifier_str oai:http://repositorio.ital.sp.gov.br:123456789/669
network_acronym_str ITAL-2
network_name_str Repositório do Instituto de Tecnologia de Alimentos
repository_id_str
spelling Evaluation of the quality of molded sweet biscuit enriched wiht okar flourAvaliação da qualidade do biscoito moldado doce enriquecido com farinha de okaraSoymilkResidueFunctional technological propertiesIsoflavonesThe objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B) or non-decorticated (company A) soybeans and separation of the soymilk. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (≤ 200 mesh). The okara flours showed high protein (35 g.100 g–1 dwb), lipid (17 g.100 g–1 dwb), and fiber (17 to 21 g.100 g–1 dwb) contents. The water holding capacity, protein solubility, emulsifying capacity, emulsion stability and isoflavone contents found in flour A were significantly higher (p ≤ 0.05) than in flour B. The formulation of MSB, replacing 30% (w/w) of the wheat flour with okara flour was tested. The results of the physical measurements, brittleness and water activity of the MSB with flours A and B did not differ significantly (p ≤ 0.05) from those of the standard. The color, flavor and overall quality of the MSB with 30% of okara flour B did not differ significantly from those of the standard biscuit, demonstrating its potential for application in confectionery products.Grizotto, Regina Kitagawa; et al.2023-03-15T17:34:47Z2023-03-15T17:34:47Z2010info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRev. Ciência Technol. Aliment., Campinas, v. 30 (Supl. 1), p. 270-275, maio/2010.0101-2061http://repositorio.ital.sp.gov.br/jspui/handle/123456789/669reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-03-15T17:34:48Zoai:http://repositorio.ital.sp.gov.br:123456789/669Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-03-15T17:34:48Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
Avaliação da qualidade do biscoito moldado doce enriquecido com farinha de okara
title Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
spellingShingle Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
Grizotto, Regina Kitagawa; et al.
Soymilk
Residue
Functional technological properties
Isoflavones
title_short Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
title_full Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
title_fullStr Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
title_full_unstemmed Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
title_sort Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
author Grizotto, Regina Kitagawa; et al.
author_facet Grizotto, Regina Kitagawa; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Grizotto, Regina Kitagawa; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Soymilk
Residue
Functional technological properties
Isoflavones
topic Soymilk
Residue
Functional technological properties
Isoflavones
description The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B) or non-decorticated (company A) soybeans and separation of the soymilk. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (≤ 200 mesh). The okara flours showed high protein (35 g.100 g–1 dwb), lipid (17 g.100 g–1 dwb), and fiber (17 to 21 g.100 g–1 dwb) contents. The water holding capacity, protein solubility, emulsifying capacity, emulsion stability and isoflavone contents found in flour A were significantly higher (p ≤ 0.05) than in flour B. The formulation of MSB, replacing 30% (w/w) of the wheat flour with okara flour was tested. The results of the physical measurements, brittleness and water activity of the MSB with flours A and B did not differ significantly (p ≤ 0.05) from those of the standard. The color, flavor and overall quality of the MSB with 30% of okara flour B did not differ significantly from those of the standard biscuit, demonstrating its potential for application in confectionery products.
publishDate 2010
dc.date.none.fl_str_mv




2010
2023-03-15T17:34:47Z
2023-03-15T17:34:47Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Rev. Ciência Technol. Aliment., Campinas, v. 30 (Supl. 1), p. 270-275, maio/2010.
0101-2061
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/669
identifier_str_mv
Rev. Ciência Technol. Aliment., Campinas, v. 30 (Supl. 1), p. 270-275, maio/2010.
0101-2061
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/669
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
_version_ 1798311819216945152