Abstract
Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p<0.05). The F50 formulation showed superior scores for the attributes color, soy aroma, and softness. The intensity of soy taste did not differ between the formulations F40 and F50. There was an increase in the softness of tapioca with the addition of okara. The addition of okara to the tapioca formulations allowed us to obtain a product with its own characteristics such as color and softness, maintaining the overall quality close to the traditional tapioca.
Highlights
Soy is a food rich in proteins, fibers, lipids, minerals, vitamins and has important components that give the product functional properties
The production of hydrosoluble soy extract (HSE) generates a significant amount of waste, called okara, a cohesive and moist mass that has interesting nutritional properties, enabling its use in natura and as a raw material for the production of okara flour
The raw material used to obtain the okara flour was composed of wet okara obtained from the cooking of soy liquefied in water, the obtaining of okara was performed according to, Guimarães et al (2018b), drying at 70oC for 12 hours
Summary
Soy is a food rich in proteins, fibers, lipids, minerals, vitamins and has important components that give the product functional properties. One of the forms of consumption is the hydrosoluble soy extract (HSE), a drink obtained from hydrated grains, which is used by people who have lactose intolerance and/ or allergy to cow’s milk and those who seek healthier products (Canaan et al, 2019). The viability of using okara in food has been studied by several authors aiming to add nutritional value to products, obtaining satisfactory results from a nutritional and sensory point of view (Paula et al, 2019a; Guimarães et al, 2018a; Ostermann-Porcel et al, 2017; Santos et al, 2017; Leite et al, 2013; Aplevicz & Demiate, 2007; Bowles & Demiate, 2006; Rossi et al, 2004)
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