SOYBEAN OKARA: EFFECT OF ULTRASONIC TREATMENT IN ITS ACTION AS BREAD IMPROVER

CABEZAS, D.M.; BURBANO MOREANO, J.J.; MOSCOSO OSPINA, Y.A.; CORREA, M.J.

Montevideo

Simposio; 10º Simposio Internacional de Innovación y Desarrollo de Alimentos (INNOVA 2021); 2021

Latitud - Fundación LATU

The objectives of the present work were to evaluate the effect of soy Okara as a gluten-free bread improver and evaluate the application of a sonication treatment in its action. Soy Okara (SO) was obtained by alkaline extraction (pH=9) at a controlled temperature of defatted soybean flour (DSF, DSF:buffer ratio= 1:7.5). Application of an ultrasound process (60% amplitude, 20 kHz, 500 W) during the extraction led to obtaining the sonicated soy Okara (SSO). Besides, a dispersion of SO was submitted to sonication just before the breadmaking process (SSOP). The SO, SSO, and SSOP fractions were added at 2 and 3% in the gluten-free bread formulation. The control was a sample without the addition of soy Okara fractions. The proximal composition and microstructural characteristics (LVSEM) of SO and SSO were determined. The rheology of batters was evaluated by dynamic oscillatory tests. And, the bread quality was evaluated by specific volume, crumb moisture, texture profile analysis, and porosity. A sensory evaluation of bread was performed to evaluate acceptability by consumers. The extraction yields of SO and SSO were 31.1% and 27.6%, respectively. In both samples, proteins (~37%) and dietary fiber (~48%) were the major components. Okara samples (SS, SSO, and SSOP) improved the consistency of batters and the bread quality (specific volume, and porosity) in all the assayed levels. Concerning the textural properties, the use of the different Okara samples led to softer crumbs in all cases, except SO 2%, which presented similar hardness to control. In general, at the same level, SSO and SSOP presented softer crumbs than SO, showing a positive effect of the sonication process. Bread with SSO 3% obtained the highest scores for most of the descriptors. These results show the ability of the soy Okara fractions to improve the technological quality of gluten-free bread. Better improver action is obtained when sonication is applied during the extraction process.