Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread

Autores
Ostermann Porcel, María Victoria; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue, okara, which is considered a foodstuff low-calorie andrich in fiber. Bread was prepared by substituting wheat flour by okara at 5, 7.5and 10%. Based on preliminary results, breads made with okara improved manynutritional aspects compare with the control (without okara). Okara increasedthe total dietary fiber and protein content of bread. A darkening was observedin breads with okara regarding the control sample. Control and 5-O samplespresented a structure of the crumb with a greater number of air cell than theother formulations, inducing a more uniform distribution of them and a moreaerated crumb. From sensory evaluation, it could be concluded that bread with7.5% okara presented a great acceptability. Okara represents an excellent rawmaterial that can be utilized for dietary fiber fortification.
Fil: Ostermann Porcel, María Victori. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Rinaldoni, Ana Noelia. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Materia
Okara
Bread
Functional Food
Dietary Fiber
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/66159
Acceder
id CONICETDig_d95553edf53942393acba510d8a9ec52
oai_identifier_str oai:ri.conicet.gov.ar:11336/66159
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat BreadOstermann Porcel, María VictoriaCampderrós, Mercedes EdithRinaldoni, Ana NoeliaOkaraBreadFunctional FoodDietary Fiberhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue, okara, which is considered a foodstuff low-calorie andrich in fiber. Bread was prepared by substituting wheat flour by okara at 5, 7.5and 10%. Based on preliminary results, breads made with okara improved manynutritional aspects compare with the control (without okara). Okara increasedthe total dietary fiber and protein content of bread. A darkening was observedin breads with okara regarding the control sample. Control and 5-O samplespresented a structure of the crumb with a greater number of air cell than theother formulations, inducing a more uniform distribution of them and a moreaerated crumb. From sensory evaluation, it could be concluded that bread with7.5% okara presented a great acceptability. Okara represents an excellent rawmaterial that can be utilized for dietary fiber fortification.Fil: Ostermann Porcel, María Victori. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Campderrós, Mercedes Edith. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Rinaldoni, Ana Noelia. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaMed Crave2017-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/66159Ostermann Porcel, María Victoria; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia; Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread; Med Crave; MOJ Food Processing & Technology; 4; 9-2017; 1-72381-182XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://medcraveonline.com/MOJFPT/MOJFPT-04-00111.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:21Zoai:ri.conicet.gov.ar:11336/66159instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:47:21.803CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
title Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
spellingShingle Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
Ostermann Porcel, María Victoria
Okara
Bread
Functional Food
Dietary Fiber
title_short Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
title_full Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
title_fullStr Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
title_full_unstemmed Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
title_sort Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread
dc.creator.none.fl_str_mv Ostermann Porcel, María Victoria
Campderrós, Mercedes Edith
Rinaldoni, Ana Noelia
author Ostermann Porcel, María Victoria
author_facet Ostermann Porcel, María Victoria
Campderrós, Mercedes Edith
Rinaldoni, Ana Noelia
author_role author
author2 Campderrós, Mercedes Edith
Rinaldoni, Ana Noelia
author2_role author
author
dc.subject.none.fl_str_mv Okara
Bread
Functional Food
Dietary Fiber
topic Okara
Bread
Functional Food
Dietary Fiber
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue, okara, which is considered a foodstuff low-calorie andrich in fiber. Bread was prepared by substituting wheat flour by okara at 5, 7.5and 10%. Based on preliminary results, breads made with okara improved manynutritional aspects compare with the control (without okara). Okara increasedthe total dietary fiber and protein content of bread. A darkening was observedin breads with okara regarding the control sample. Control and 5-O samplespresented a structure of the crumb with a greater number of air cell than theother formulations, inducing a more uniform distribution of them and a moreaerated crumb. From sensory evaluation, it could be concluded that bread with7.5% okara presented a great acceptability. Okara represents an excellent rawmaterial that can be utilized for dietary fiber fortification.
Fil: Ostermann Porcel, María Victori. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
Fil: Rinaldoni, Ana Noelia. 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 Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina
description This study was carried out to develop bread with improved nutritional qualityfrom a soymilk residue, okara, which is considered a foodstuff low-calorie andrich in fiber. Bread was prepared by substituting wheat flour by okara at 5, 7.5and 10%. Based on preliminary results, breads made with okara improved manynutritional aspects compare with the control (without okara). Okara increasedthe total dietary fiber and protein content of bread. A darkening was observedin breads with okara regarding the control sample. Control and 5-O samplespresented a structure of the crumb with a greater number of air cell than theother formulations, inducing a more uniform distribution of them and a moreaerated crumb. From sensory evaluation, it could be concluded that bread with7.5% okara presented a great acceptability. Okara represents an excellent rawmaterial that can be utilized for dietary fiber fortification.
publishDate 2017
dc.date.none.fl_str_mv 2017-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/66159
Ostermann Porcel, María Victoria; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia; Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread; Med Crave; MOJ Food Processing & Technology; 4; 9-2017; 1-7
2381-182X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/66159
identifier_str_mv Ostermann Porcel, María Victoria; Campderrós, Mercedes Edith; Rinaldoni, Ana Noelia; Effect of Okara Flour Addition on the Physical and Sensory Quality of Wheat Bread; Med Crave; MOJ Food Processing & Technology; 4; 9-2017; 1-7
2381-182X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://medcraveonline.com/MOJFPT/MOJFPT-04-00111.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Med Crave
publisher.none.fl_str_mv Med Crave
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268853227225088
score 13.13397

Publicaciones similares