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Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value
Joint Authors
Ostermann-Porcel, María V.
Quiroga-Panelo, Natalia
Rinaldoni, Ana N.
Campderrós, Mercedes E.
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-11
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties.
Okara is a byproduct from soy milk production.
Gluten-free cookies have been developed using okara and commercial manioc flour.
Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%.
Physicochemical, physical properties, sensory analysis, and nutritional studies were performed.
The use of inulin as partial replacement of sugar was evaluated.
The incorporation of okara increased protein and fiber content.
Furthermore, the hardness of cookies increased while the index of whiteness decreased.
From the sensory evaluation, it could be concluded that the cookies presented a great acceptability.
The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.
American Psychological Association (APA)
Ostermann-Porcel, María V.& Quiroga-Panelo, Natalia& Rinaldoni, Ana N.& Campderrós, Mercedes E.. 2017. Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175858
Modern Language Association (MLA)
Ostermann-Porcel, María V.…[et al.]. Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value. Journal of Food Quality No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1175858
American Medical Association (AMA)
Ostermann-Porcel, María V.& Quiroga-Panelo, Natalia& Rinaldoni, Ana N.& Campderrós, Mercedes E.. Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1175858
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175858