Valorization of Okara as Soy Fiber for the Development of Functional Cookies

¹ School of Food Technology, Nutrition and Bio-Engineering, Makerere University, Kampala, Uganda
² National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
³ Islamabad Food Authority, Islamabad, Pakistan

^* Corresponding author (s) Email: This email address is being protected from spambots. You need JavaScript enabled to view it. ; This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The present study was focused on the development of okara (soy fiber) enriched cookies. Soy fiber (okara) enriched cookies were developed from five different combinations such as: T0 (referred to as control, contained 100 % wheat flour), T1 contained (5 % okara flour and 95 % wheat flour), ; T2 contained (10 % okara flour + 90 % wheat flour), T3 contained (15 % okara flour + 85 % wheat flour) and ; and T4 contained (20 % okara flour + 80 % wheat flour). The physicochemical analysis of okara flour and the developed cookies was performed to assess the quality of the flour and its effects across all treatments. A sensory evaluation of fiber-enriched cookies was conducted to assess the organoleptic characteristics of the different treatments. The findings showed that the T3 exhibited significantly higher physicochemical and nutritional properties, including spread ratio, color attributes, fiber, protein, fat, ash, and antioxidant activity and sensory quality. While the higher value of diameter and spread ratio was found in T0. Sensory qualities of T3 indicated that no significant differences were observed across all treatments except the control.