El-Reffaei, W., Ragheb, E., El-Ghandour, H., Badr, S. (2012). NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT. Journal of Food and Dairy Sciences, 3(9), 481-506. doi: 10.21608/jfds.2012.77739
W. H. M. El-Reffaei; Eman M. Ragheb; Hanan M. A. El-Ghandour; Sh. E. A. Badr. "NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT". Journal of Food and Dairy Sciences, 3, 9, 2012, 481-506. doi: 10.21608/jfds.2012.77739
El-Reffaei, W., Ragheb, E., El-Ghandour, H., Badr, S. (2012). 'NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT', Journal of Food and Dairy Sciences, 3(9), pp. 481-506. doi: 10.21608/jfds.2012.77739
El-Reffaei, W., Ragheb, E., El-Ghandour, H., Badr, S. NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT. Journal of Food and Dairy Sciences, 2012; 3(9): 481-506. doi: 10.21608/jfds.2012.77739
NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT
Regional Center for Food and Feed (RCFF), Agric. Res. Center, Giza, Egypt.
Abstract
Okara is the by-product of soymilk and tofu manufactures. It is cheap and nutritious, thus has great potential to be applied health snack and common food. This study was conducted to evaluate the proximate composition of fresh and dried okara and their nutritional evaluation after utilized in fortification of biscuit and falafel. Not only but also evaluation those physicochemical and nutritional evaluation by using calculation protein quality and biological evaluation on rats. The effect of different levels of either wet or dried okara (0, 10, 20 and 30%) on the chemical analysis were showing that, okara higher in protein ratio, ash, fiber and containing mineral content. Addition okara up to 20% into biscuit formula increase the protein content from 6.04% in wheat flour up to 9.9% in fortified formula containing 30% okara. The sensory evaluation indicated that, the higher scores for overall acceptability was recorded for level 20% addition of okara in falafel and biscuit formula. Okara protein and fortified formula of biscuit with 20% okara showed higher values of essential amino acids as lysine (5.83), threonine (4.10), isoleucine(4.86), leucine(8.10), aromatic acids (9.70), valine (4.93), tryptophan (1.35) and essential amino acids for such group of children 2-5 years of histidine (2.88) (g amino acids/16 g N). Therefore, it could be recommended that okara amino acid is sufficient for supplemented biscuit dough’s with essential and lower cost for amino acids. In the okara flour and their supplemented products, the first and second limiting essential amino acids were methionine and cystein, with chemical score raged from 14.41 -24.70 in okara and their products. The nutritional evaluation of okara based on estimated PER showing that, the okara products such as biscuit and falafel have 2.78 and 2.76, respectively, while PER of okara was 1.51.It is concluded that based mainly on nutritive value okara and their products in falafel and biscuits may be considered for fortification of widely consumed cereal-based food and faba bean products. The biological evaluation was investigated by albino rats on okara and their products formula and taken casein as control reference protein diet. Expectedly, the true digestibility (TD), Net protein utilization (NPU) and Biological Value (BV) all indicated nearest ratio corresponding values obtained by casein reference diet. Farinograph test was applied to determine the effect of fortified okara on the rheological properties of wheat flour dough, and characterization of relationships between the results of the tests was performed. The applied additions of 0, 10, 20 and 30% okara into biscuit formula, (15.7–31%) increased the water absorption of the biscuit doughs. Similar was happened in the Dough stability and dough development in fortified wheat flour with okara at different level of addition. Okara is a rich source of nutrients that could be utilized in bakery industry and falafel. The sensory attributes and physico-chemical characteristics of okara-substituted biscuit and falafel at 10 % and 20% level were not differ than that of the control wheat flour. Therefore okara could be utilized to improve the nutritional quality of biscuits and falafel as well as various okara products. The okara substitution in bakery industry would be beneficial in reducing the usage of wheat flour and also overcome the waste disposal problem prevailing in the soya milk industries. Also, using okara in falafel could be reduced faba bean in formula to improve nutritional quality and decline nutritional inhibitor. This only but also was increase economical values of valuable soy bean by-products. Finally, the conducted results indicate that, okara forms in fresh or dried can be used up to 20% for production cheaper and healthier falafel and biscuits formula more nutritionally sufficient for children 2-5 years old.
View on SCiNiTO
Top