Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value
- Authors
- Park, Jihyun; Choi, Induck; Kim, Yookyung
- Issue Date
- 9월-2015
- Publisher
- ELSEVIER
- Keywords
- Okara cookies; Hydroxypropyl methylcellulose; Soy flour; Starch; Texture property
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.63, no.1, pp.660 - 666
- Indexed
- SCIE
SCOPUS
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 63
- Number
- 1
- Start Page
- 660
- End Page
- 666
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/92524
- DOI
- 10.1016/j.lwt.2015.03.110
- ISSN
- 0023-6438
- 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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Education > Department of Home Economics Education > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.