International Journal of Research in Advent Technology
Abstract
The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of particle size of okara flour were studied. Four formulations of gluten-free cookies were developed: one using manioc flour as control and three other with different proportions of okara: 15%; 30%; 50% (w/w). Physical properties as spread factor, color, pore area, shape factor, pore diameter and texture were measured. The overall results showed that okara and manioc flour have the potential to be used in the preparation of cookies with acceptable quality and improved nutrition value.Results from physical analyses evaluation indicate that the incorporation of okara at 30% without milling (30%OF) process presents a similar shape factor to the control sample, a percentage of pore area and pore diameter improved, that provides good textural properties. Therefore, the substitution of manioc flour by okara freeze-dried at 30% provides good quality to a gluten-free cookie formulation, whit better properties that the control sample.Fil: Ostermann Porcel, María Victoria. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rinaldoni, Ana Noelia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rodriguez Furlán, Laura Teresa. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; ArgentinaFil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentin
