Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies

OSTERMANN PORCEL, VICTORIA; RODRIGUEZ FURLAN L. T.; CAMPDERRÓS, MERCEDES; RINALDONI, ANA NOELIA

International Journal of Research in Advent Technology

International Journal of Research in Advent Technology

Año: 2016 vol. 4 p. 82 - 92

The research study was conducted to obtain okara flour by freeze-drying which could be used as afiber and protein supplemented in foodformulation. The chemical composition, functional properties and theinfluence of particle size of okara flour were studied. Four formulations of gluten-free cookies were developed:one using manioc flour as control and three other with different proportions of okara: 15%; 30%; 50% (w/w).Physical properties as spread factor, color, pore area, shape factor, pore diameter and texture were measured. Theoverall results showed that okara and manioc flour have the potential to be used in the preparation of cookieswith acceptable quality and improved nutrition value.Results from physical analyses evaluation indicate that theincorporation of okara at 30% without milling (30%OF) process presents a similar shape factor to the controlsample, a percentage of pore area and pore diameter improved, that provides good textural properties. Therefore,the substitution of manioc flour by okara freeze-dried at 30% provides good quality to a gluten-free cookieformulation, whit better properties that the control sample.