Food bars formulated with soy residue
The present work aimed to study an alternative for the use of the okara residue derived from the soymilk production process. The residue was employed in the elaboration of cereal bars, which constitute a class of food with functional appeal and potential consumer market. Three formulations containin...
| Principais autores: | Cunha, Mário Antônio Alves da, Andrade, Aline Cristina Woicolesco, Fermiani, Eliane Andréia, Appelt, Patrícia, Buratto, Ana Paula |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2010
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3328 |
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peri-article-33282015-11-17T19:14:37Z Food bars formulated with soy residue Cunha, Mário Antônio Alves da Andrade, Aline Cristina Woicolesco Fermiani, Eliane Andréia Appelt, Patrícia Buratto, Ana Paula Agro-industrial residue; Okara; Acceptability; Development The present work aimed to study an alternative for the use of the okara residue derived from the soymilk production process. The residue was employed in the elaboration of cereal bars, which constitute a class of food with functional appeal and potential consumer market. Three formulations containing different concentrations of okara flour (10 %, 20 % and 30 %) were elaborated and studied. All formulations presented good microbiological and physical-chemical quality. Furthermore, the consumer sensory acceptance was up to 76 % higher in all set attributes. The sample with 20 % of okara flour was selected as the best formulation, presenting an 83.74 % acceptability index, besides good nutritional characteristics (5,94 % of lipids, 12,16 % of proteins, 67,82 % of carbohydrates and 17,21 % of alimentary fiber). The results of this work showed the possibility using the okara in the elaboration of a food product with potential market, and it demonstrated a strategy for the use of a high nutritional value agro-industrial process remainder. DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.22 Universidade Tecnológica Federal do Paraná (UTFPR) 2010-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3328 10.14685/rebrapa.v1i2.22 Brazilian Journal of Food Research; v. 1, n. 2 (2010); p. 89-96 Brazilian Journal of Food Research; v. 1, n. 2 (2010); p. 89-96 2448-3184 10.14685/rebrapa.v1i2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3328/2255 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Cunha, Mário Antônio Alves da Andrade, Aline Cristina Woicolesco Fermiani, Eliane Andréia Appelt, Patrícia Buratto, Ana Paula |
| spellingShingle |
Cunha, Mário Antônio Alves da Andrade, Aline Cristina Woicolesco Fermiani, Eliane Andréia Appelt, Patrícia Buratto, Ana Paula Food bars formulated with soy residue |
| author_sort |
Cunha, Mário Antônio Alves da |
| title |
Food bars formulated with soy residue |
| title_short |
Food bars formulated with soy residue |
| title_full |
Food bars formulated with soy residue |
| title_fullStr |
Food bars formulated with soy residue |
| title_full_unstemmed |
Food bars formulated with soy residue |
| title_sort |
food bars formulated with soy residue |
| description |
The present work aimed to study an alternative for the use of the okara residue derived from the soymilk production process. The residue was employed in the elaboration of cereal bars, which constitute a class of food with functional appeal and potential consumer market. Three formulations containing different concentrations of okara flour (10 %, 20 % and 30 %) were elaborated and studied. All formulations presented good microbiological and physical-chemical quality. Furthermore, the consumer sensory acceptance was up to 76 % higher in all set attributes. The sample with 20 % of okara flour was selected as the best formulation, presenting an 83.74 % acceptability index, besides good nutritional characteristics (5,94 % of lipids, 12,16 % of proteins, 67,82 % of carbohydrates and 17,21 % of alimentary fiber). The results of this work showed the possibility using the okara in the elaboration of a food product with potential market, and it demonstrated a strategy for the use of a high nutritional value agro-industrial process remainder. DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.22 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2010 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3328 |
| _version_ |
1805294247734149120 |
| score |
10,814766 |