THE USE OF SOY PROTEIN EXTRACT RESIDUE ("OKARA") IN A CONFECTIONARY PRODUCT

• 作 者: ReginaKitagawaGrizotto[1]CristianeRodriguesGomes[2]
• 机 构: Fruit and Vegetable Technology Center, Food Technology Institute, ITAL, Box Number 139, 13070-178,Ca
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　The objective of this research was to test the addition of soy protein extract residue,also known as "okara",to a confectionary product (molded sweet biscuit).The "okara" was produced based on the system using hot disintegration of the peeled soybeans and separation of the soymilk.Residues from ten soybean cultivars with approximately 83% (wwb) moisture and high protein (41 to 61 dwb) and lipid (18 to 25% dwb)contents were added to the molded sweet biscuit formulation,substituting 32% by weight of the wheat flour.