Physicochemical and Sensorial Evaluation of Okara Cracker.
Abstract: Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. However, most of these products are frequently added with imported dietary fiber ingredients. The aim of this study was to develop bakery products incorporated with okara and to evaluate the effects on physicochemical properties and sensory acceptability. Dried okara was used to substitute wheat flour in crackers at different levels (0, 25, 50 and 75%). The effect of okara incorporation on proximate compositions, physical characteristics, texture profile and sensory evaluation of crackers were investigated. The present results showed that okara had significantly increased protein and fiber contents of crackers. Hardness decreased in line with the level of okara addition. Interestingly, crackers containing 25% okara received better score than other formulations for most of the sensorial attributes judged. In conclusion, okara can be potentially be used as an alternative functional ingredient for partial replacement of wheat flour in formulating cracker biscuits because of its ability to improve the nutritional quality without jeopardizing sensorial palatability.
Publication year 2018
Pages 97-106
Organization Name
serial title J. Biol. Chem. Environ. Sci
Author(s) from ARC
External authors (outside ARC)
    ايمان رشاد محمد معهد تكنولوجيا الاغيه -وحده بحوث المطبخ التجريبى
    امام عبد المبدي عبدالرحيم جامعه القاهره
    ابتسام عبد المنعم جامعه القاهره
Publication Type Journal
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