Stadnardized Process Of Okara (soymilk Residue) Based Biscuits.pdf

Stadnardized Process Of Okara (soymilk Residue) Based Biscuits PDF

Md. Raheman Shaikh

Okara (residue of soymilk) is rich in proteins, fibers and lipids. It also contains isoflavones which are thought to have a positive effect on health. Sweet Biscuits with partial replacement of wheat flour by okara flour at 10%, 20%, 30% and 40% incorporation level were produced. The proximate analysis indicated that protein, fat and ash content of biscuits increased whereas carbohydrate and moisture content of biscuits decreased with increasing the incorporation level of okara flour. Protein content of biscuit samples increased from 3% to 21%. The increase in protein content indicates that supplementation of okara flour with wheat flour would greatly improve the protein nutritional quality of biscuits. Texture profile analysis showed that the hardness value of biscuit samples decreased from 36.807 N to 24.17 N with increasing the incorporation level of okara flour. Sensory evaluation revealed that 30 percent okara flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to nutritional, textural and organoleptic qualities of biscuits.

Okara or soy pulp is the insoluble carbohydrate residue that is left over after the ... Since the time of the earliest production of tofu or soymilk, the great majority of all okara ... California made the first known commercial okara-based product in the US. ... Protein Spice Cake, Soy Pulp Cookies, and Soyola (Soy Pulp Granola). Soy products are a source of protein relatively inexpensive and recognized ... Gluten-free cookies have been developed using okara and commercial manioc flour. ... elaborate gluten-free products from bread-making products is based on rice, ... the baking process include physical dimensions such as cookie length, width, ...

2.25 MB DATEIGRÖSSE
3659404756 ISBN
Englisch SPRACHE
Stadnardized Process Of Okara (soymilk Residue) Based Biscuits.pdf

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