Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

Abstract

Quality parameters of okara flour (OF), refined wheat flour (WF), and donuts incorporated with dietary fiber (DF, extracted from okara) and OF were assessed. Analysis revealed that OF contained significantly (p < .05) higher amount of protein (30.70 vs. 12.52%), fat (9.20 vs. 0.80%), ash (3.40 vs. 0.56%), and DF (40.43 vs. 0.45%) than WF. Moisture content, protein, ash, and weight were higher (p < .05) in OF-donuts; whereas height, dietary fiber, moisture loss, and oil uptake were higher (p < .05) in DF-donuts. Incorporation of 5% DF and 10% OF in formulation increased the dietary fiber to 16.25% and 15.11%, respectively, from 8.09%. Force and hardness increased in OF-donuts but decreased in DF-donuts, though cohesiveness, springiness, and chewiness decreased in DF/OF-donuts. Sensory analysis suggested that 3% DF-donut was attributed as the best formulation. This study concludes that DF and OF can be supplemented in donut up to 5% and 10%, respectively, to improve the nutrient value. Practical applications Food products with carbohydrate, saturated fat, and gluten are closely related to chronic diet disease and people are heavily reliance on medications. Diet-related diseases namely, diabetics, hypertension, obesity, and malnutrition can prevent through the promotion of healthy diet. However, synthetic dietary supplementation and diet-related complications are the leading cause of death and disability throughout the world. This study, therefore, aimed at improving the nutritional health for the well-being of large consumer through promotion of donut enriched with fiber. The results confirmed the suitability and applicability of dietary fiber extracted from okara for the enrichment of donut for healthy nations.