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Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue, okara, which is considered a foodstuff low-calorie andrich in fiber. Bread was prepared by substituting wheat flour by okara at 5, 7.5and 10%. Based on preliminary results, breads made with okara improved manynutritional aspects compare with the control (without okara). Okara increasedthe total dietary fiber and protein content of bread. A darkening was observedin breads with okara regarding the control sample. Control and 5-O samplespresented a structure of the crumb with a greater number of air cell than theother formulations, inducing a more uniform distribution of them and a moreaerated crumb. From sensory evaluation, it could be concluded that bread with7.5% okara presented a great acceptability. Okara represents an excellent rawmaterial that can be utilized for dietary fiber fortification. ; Fil: Ostermann Porcel, María Victori. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina ; Fil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina ; Fil: Rinaldoni, Ana Noelia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue, okara, which is considered a foodstuff low-calorie andrich in fiber. Bread was prepared by substituting wheat flour by okara at 5, 7.5and 10%. Based on preliminary results, breads made with okara improved manynutritional aspects compare with the control (without okara). Okara increasedthe total dietary fiber and protein content of bread. A darkening was observedin breads with okara regarding the control sample. Control and 5-O samplespresented a structure of the crumb with a greater number of air cell than theother formulations, inducing a more uniform distribution of them and a moreaerated crumb. From sensory evaluation, it could be concluded that bread with7.5% okara presented a great acceptability. Okara represents an excellent rawmaterial that can be utilized for dietary fiber fortification. ; Fil: Ostermann Porcel, María Victori. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina ; Fil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina ; Fil: Rinaldoni, Ana Noelia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
Ostermann Porcel, María Victori (author) / Campderrós, Mercedes Edith (author) / Rinaldoni, Ana Noelia (author)
CONICET
Article (Journal)
Electronic Resource
English
DDC:
001
| DOAJ | 2023