Abstract
<p>The present work aimed to study an alternative for the use of the <em>okara</em> residue derived from the soymilk production process. The residue was employed in the elaboration of cereal bars, which constitute a class of food with functional appeal and potential consumer market. Three formulations containing different concentrations of <em>okara</em> flour (10 %, 20 % and 30 %) were elaborated and studied. All formulations presented good microbiological and physical-chemical quality. Furthermore, the consumer sensory acceptance was up to 76 % higher in all set attributes. The sample with 20 % of <em>okara</em> flour was selected as the best formulation, presenting an 83.74 % acceptability index, besides good nutritional characteristics (5,94 % of lipids, 12,16 % of proteins, 67,82 % of carbohydrates and 17,21 % of alimentary fiber). The results of this work showed the possibility using the <em>okara</em> in the elaboration of a food product with potential market, and it demonstrated a strategy for the use of a high nutritional value agro-industrial process remainder.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.22</p>
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
