info:eu-repo/semantics/article
Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
Fecha
2016-08Registro en:
Ostermann Porcel, María Victoria; Rinaldoni, Ana Noelia; Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies; International Journal of Research in Advent Technology; International Journal of Research in Advent Technology; 4; 8; 8-2016; 82-92
2321-9637
CONICET Digital
CONICET
Autor
Ostermann Porcel, María Victoria
Rinaldoni, Ana Noelia
Rodriguez Furlán, Laura Teresa
Campderrós, Mercedes Edith
Resumen
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.