Abstract
The aim of the present work was to develop a new soy-based food product and evaluate its chemical and sensory properties. A soy-based snack was mixed with rice (Oryza sativa), fortified with eicos-apentaenoic acid (EPA) and docosahexaenoic acid (DHA) Omega-3 fatty acids from sh by-products in encapsulated and emulsion form. Soy beans were subjected to grinding processes, maceration in pure distilled water, filtration and pasteurization, to obtain vegetable drinks and generate solid residue. Finally, a sensory analysis of the product obtained was carried out. The snacks protein content was around 17%. From the sensory evaluation, it could be concluded that the snacks with 50% of okara had great acceptability and the addition of Omega-3 was also acceptable. So, okara represents an excellent raw material that can be utilized for dietary protein fortification. On the other hand, it proposes based on soy and fish by-products allow sustainable development and contribute to the economy of each sector.
Highlights
Consumers are becoming aware of the importance of diet in relation to health problems
Ray liver oil was provided by OmegaSur S.A. (Mar del Plata, Argentina) and the average Omega-3 PUFA content was 158mg g-1, being the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) 43 and 115mg respectively
It was determined that okara can be used as ingredient to prepare snacks with acceptable chemical and sensory qualities
Summary
Consumers are becoming aware of the importance of diet in relation to health problems. Snacks foods as a cereal-based product, are the most commonly consumed and are an important source of starch and other dietary carbohydrates (dietary fibre), which play an important role in the energy requirement and nutrient intake of human. These cereal-based products tend to be lower in certain nutrients including protein (Meng, Threinen, Hansen & Driedger, 2010; Rhee, Kim, Kim, Jung & Rhee, 2004).
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