Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

MARÍA VICTORIA OSTERMANN PORCEL; MERCEDES E. CAMPDERROS; NATALIA QUIROGA PANELO; ANA NOELIA RINALDONI

JOURNAL OF FOOD QUALITY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 vol. 2017

0146-9428

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 maniocflour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physicalproperties, sensory analysis, and nutritional studieswere 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 indexof whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. Thecookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the productswere suitable for celiacs with acceptable quality and improved nutrition value.