Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value
DC Field | Value | Language |
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dc.contributor.author | Park, Jihyun | - |
dc.contributor.author | Choi, Induck | - |
dc.contributor.author | Kim, Yookyung | - |
dc.date.accessioned | 2021-09-04T12:53:28Z | - |
dc.date.available | 2021-09-04T12:53:28Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2015-09 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/92524 | - |
dc.description.abstract | Okara is a nutritious byproduct of tofu manufacturing. To develop okara cookie using fresh okara, cookies were baked using only okara (0) or okara with additives: starch (OS), soy flour (OF) and hydroxypropyl methylcellulose (OH). OH dough had the highest water holding capacity value at 147.8%, followed by OF (88.6%), OS (77.6%) and O (46.5%) dough. OH dough was also the most elastic dough with no cutting when it was extended. The sensory panel scored the additive-added cookies 1.5 (OS) to 2.8 (OF and OH) times higher than O cookie with regard to hardness, crispiness and chewiness. During the 7-day storage, OF and OH cookies had a lower water activity (0.50-0.69) compared to the O cookie (0.82-0.87); however, OS cookie had a similar water activity (0.78-0.85) to the O cookie. The OF and OH cookies had higher hardness value than OS and O cookies during storage. Based on the results, the additives held the water content of fresh okara during the production of okara cookies; further, the additives allow the formulation of healthier snack foods. (C) 2015 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER | - |
dc.subject | FAT REPLACERS | - |
dc.subject | SHELF-LIFE | - |
dc.subject | WET OKARA | - |
dc.subject | BREAD | - |
dc.subject | CELLULOSE | - |
dc.subject | HPMC | - |
dc.title | Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Yookyung | - |
dc.identifier.doi | 10.1016/j.lwt.2015.03.110 | - |
dc.identifier.scopusid | 2-s2.0-84928699028 | - |
dc.identifier.wosid | 000355027600091 | - |
dc.identifier.bibliographicCitation | LWT-FOOD SCIENCE AND TECHNOLOGY, v.63, no.1, pp.660 - 666 | - |
dc.relation.isPartOf | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.title | LWT-FOOD SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 63 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 660 | - |
dc.citation.endPage | 666 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | FAT REPLACERS | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | WET OKARA | - |
dc.subject.keywordPlus | BREAD | - |
dc.subject.keywordPlus | CELLULOSE | - |
dc.subject.keywordPlus | HPMC | - |
dc.subject.keywordAuthor | Okara cookies | - |
dc.subject.keywordAuthor | Hydroxypropyl methylcellulose | - |
dc.subject.keywordAuthor | Soy flour | - |
dc.subject.keywordAuthor | Starch | - |
dc.subject.keywordAuthor | Texture property | - |
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