Evaluation of the quality of molded sweet biscuit enriched wiht okar flour
Autor(a) principal: | |
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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. |
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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 |
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dc.language.iso.fl_str_mv |
eng |
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language |
eng |
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info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
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reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
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Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
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ITAL |
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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 |
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1798311819216945152 |