INNOVATIVE TECHNOLOGY OF BISCUIT PRODUCTION BASED ON THE USE OF SECONDARY PRODUCTS OF SOYBEAN PROCESSING
DOI:
https://doi.org/10.15421/jchemtech.v31i1.263187Keywords:
okara; flour confectionery; sugar biscuits; rheological properties of dough; nutritional value; amino acid composition; dietary fiberAbstract
In recent years, there has been a growing interest in the use of food industry biomass products or waste as alternative formulation components that have a rich chemical composition. This group includes okara, a by-product of soy milk and tofu production that is a rich source of nutrients. But today, soybean residue is used as a fertilizer, an additive to animal feed, which is often burned to produce carbon monoxide, or sent to a landfill, which is environmentally hazardous. The inclusion of okara in the diet of the population is a way to reuse and reduce food waste and a way to enrich food products with nutrients. The choice of flour confectionery products, in particular sugar biscuits, as an object for the introduction of okara flour to obtain confectionery products of improved quality and nutritional value is substantiated. The paper presents the results of research on the use of recycled raw materials – okara, which is a secondary product of soybean processing obtained because of filtration of soybean extract – as a recipe component in flour confectionery. The mass fraction of the additive and the stage of its introduction in the production of sugar biscuits were determined. The properties of the dough and baked products were studied for samples with 10, 20, and 30 % replacement of wheat flour with okara flour. A set of studies was conducted to determine the effect of okara on the technological properties of flour, rheological characteristics of dough, physicochemical and organoleptic characteristics of finished products. A comparative assessment of the chemical composition of biscuits with the inclusion of soybean hulls flour and the control sample in its formulation is given. It was found that the protein content in the experimental sample is higher by 30 %, dietary fiber by 100 times. The content of minerals in the experimental sample has significantly increased: potassium – by 83.5 %; phosphorus – by 64 %; iron – by 57 %, magnesium – by 20 % and calcium – by 4.4 times. The energy value of the experimental and control samples remained almost unchanged. Analysis of organoleptic quality indicators of biscuits showed that the developed products with okara significantly surpass the studied analogues in taste, color and consistency.
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