Preparation of okara flour and its application in yogurt: Sensory evaluation
DOI:
https://doi.org/10.33448/rsd-v10i4.14368Keywords:
Glycine max L.; Dietary fiber; Ideal Test; Acceptability.Abstract
A way to increase nutritional value to yogurt is to add flours, but it is necessary to optimize formulations that meet consumer expectations. Therefore, this work’s objective was to elaborate and evaluate of okara flour and its application in strawberry skimmed yogurt. Okara flour stood out for its nutritional value, especially the high content of total dietary fiber (55.69%). In the first step of sensory analysis, the Ideal Test was applied with concentrations of 1%, 2%, 3%, 4% and 5% of okara flour. The ideal concentration was 0.87% of okara flour. In the second step, acceptance and purchase intention of yogurt with the addition of 0% (control), 0.87%, 1.67%, 2.67% and 5.40% of okara flour were evaluated. Yogurts without the addition of okara flour and 0.87% were the most accepted and had the most significant purchase intention. Therefore, it is concluded that it is possible to incorporate this flour in yogurt.
References
AOAC (2012). Methods of Analysis, 19. ed. Association of Official Analytical Chemists, Washington, DC.
Barbosa, B. T., Rodrigues, J. F., & Bastos, C. S. (2017). Sensory optimization of nutritionally enriched strawberry yogurt. British Food Journal, 119, 301-310.
Brasil. (2019). Mistério da Saúde. Agência Nacional de Vigilância Sanitária. Instrução Normativa n° 60, de 23 de dezembro de 2019. Estabelece as listas de padrões microbiológicos para alimentos. Diário Oficial da União. Brasília, DF, 26 dez. 2019.
Dabija, A., Codină, G. G., Gâtlan, A. M., & Rusu, L. (2018). Quality assessment of yogurt enriched with different types of fibers. CyTA-Journal of Food, 16(1), 859-867.
Dutcosky, S. D. (1996). Análise Sensorial de alimentos. Curitiba: Champagnat.
Ferreira, D. F. (2011). Sisvar: a computer statistical analysis system. Ciência e Agrotecnologia, 35(6), 1039-1042.
Garmus, T. T., Bezerra, J. R. M. V., Rigo, M., & Córdova, K. R. V. (2016). Avaliação sensorial e físico-química de iogurte enriquecido com farinha de linhaça. Ambiência, 12, 251-258.
Guimarães, R. M., Ida, E. I., Falcão, H. G., Rezende, T. A. M., Silva, J. S., Alves, C. C. F., Silva, M. A. P., & Egea, M. B. (2020). Evaluating technological quality of okara flours obtained by different drying processes. LWT - Food Science and Technology, 123, 109062.
Instituto Adolfo Lutz. (2008). Métodos físico-químicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz.
Kamble, D. B. & Rani, S. (2020). Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): A review. Legume Science, 2(1), e32.
Kamble, D. B., Singh, R., Rani, S., & Pratap, D. (2019). Physicochemicalproperties, in vitro digestibility and structural attributes of okara-enriched functional pasta. Journal of Food Processing and Preservation, 43(12), 1–9.
Lee, D. P. S., Gan, A. X., & Kim, J. E. (2020). Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties. LWT - Food Science and Technology, 134, 109902.
Lian, H., Luo, K., Gong, Y., Zhang, S., & Serventi, L. (2020). Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten-free bread. International Journal of Food Science and Technology, 55, 805-812.
Meilgaard, M., Civille, G. V., & Carr, B. T. (1999). Sensory evaluation techniques. 3. ed. Boca Raton: CRC.
Monteiro, C. L. B. (1984). Técnicas de avaliação sensorial. 2. ed. Curitiba: CEPPA-UFPR.
Olmedilla-Alonso, B., Nova-Rebato, E., García-González, N., Martín-Diana, A. B., Fontecha, J., Delgado, D., Gredilla, A. E., Bueno, F., & Asensio-Vegas, C. (2017). Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study. Food & Nutrition Research, 61, 1391669.
Osborne, D. R. & Voogt, P. (1986). Análises de los nutrientes de los alimentos. Zaragoza: Acribia.
Pinheiro, A. C. M., Nunes, C. A., & Vietoris, V. (2013). Sensomaker: a tool for sensorial characterization of food products. Ciência e Agrotecnologia, 37(3), 199-201.
Reis, R. C. & Minim, V. P. R. (2006). Teste de aceitação. In V. P. R. Minim. Análise sensorial: estudos com consumidores. Viçosa: Editora UFV.
Santos, D. C., Oliveira Filho, J. G., Silva, J. S., Sousa, M. F., Vilela, M. S., Silva, M. A. P., Lemes, A. C., & Egea, M. B. (2019). Okara flour: its physicochemical, microscopical and functional properties. Nutrition & Food Science.
Silva, N., Junqueira, V. C. A., Silveira, N. F. A., Taniwaki, M. H., Santos, R. F. S., & Gomes, R. A. R. (2010). Manual de métodos de análise microbiológica de alimentos e água. São Paulo: Varela.
Vickers, Z. (1988). Sensory specific satiety in lemonade using a just right scale for sweetness. Journal of Sensory Studies, 3(1), 1-8.
Vong, W. C. & Liu, S. Q. (2016). Biovalorisation of okara (soybean residue) for food and nutrition. Trends in Food Science & Technology, 52, 139-147.
Weerathilake, W. A. D. V., Rasika, D. M. D., Ruwanmali, J. K. U., & Munasinghe, M. A. D. D. (2014). The evolution, processing, varieties and health benefits of yogurt. International Journal of Scientific and Research Publications, 4(4), 1-10.
World Health Organization, (2003). Diet, nutrition, and prevention of chronic diseases. Report of a WHO/FAO expert consultation. In: WHO Tech. Rep. Ser. 916, pp. 1-149.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Bruna Teodoro Barbosa; Sandra Maria Pinto; Brígida Monteiro Vilas Boas; Jéssica Ferreira Rodrigues; Rafaela Pereira Andrade; Rafael Ribeiro Fortes
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.