UTILIZATION OF SOYBEAN OKARA IN FOODSTUFFS

Abstract

Tofu oka.ra ( •reduced after :Jroduction. of tofu fl'OE whole soybean) and- nilk okG.ra(produced after extraction Ji of soyr.ilk from dehulled ob:ru_) v1ere used for p<J.rtial I 1 ru bstitution of meat in the prG duction of beef patties DJld kofta in a ratio that ranged fror1. 1:5 uptc 2:5 oko.ra i solids to meat solids • Results showed tll_at oJ::tU'D. cont<dned(3'6 .3i, & 32 .4}{ ) prot.-_ ein,(l9.6% g. 18;;;)fat and (21.44:>r.& 3l._:jjS) fiber(on dry wt. basis) for lltilk oku.ra and tofu okara respectivel;y ! Results ::J_lso showed• th&t okara is rich in ir0n,sadiu.m r and potassitrnl and milk okara was richer in those 1 niE.er ls than tofu okara.Loss in wgight was less trn.en okara was used in c0m1'arison with control Sru!!.ple • /Results indecated tlw.t additon of okara in mev..t pre>ducts faused reduction in per cent protein <md fat in these ' products accompanicCi by rut increase in fiber 11md carbo hydrates. Organoleptic properties showed that nost acce1}table s:;;r,ples weJ.."e those containing lup to 1.5 ()karat solids to each 5 portion of neat solids •

Results also indecated that all_ products were to cosm er after fr:llttJg :Ln fc.t. Whe:n oka.ra was alone for the preparation fle.fel like product, praduct was highly acceptable to consmwr •

acce:ptable used the

In general utilization of tofu okara produce edible ;; products hir;hly acceptable than nilk okaro.• '2 ;:J