Okara-Fortified Wheat Bread: Effect on Nutritional, Physicochemical and Sensory Properties

Authors

  • Wan Zunairah Wan Ibadullah Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Farhanah Mokhtar Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nur Hanani Zainal Abedin Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nor-Khaizura Mahmud Ab Rashid Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Nor Hayati Ibrahim Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
  • Nor Afizah Mustapha Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.971

Keywords:

Okara, Soybean residue, Fiber, Specific volume, Retrogradation

Abstract

The increasing demand for low-calorie diets underlines the importance of creating food with a higher fiber content. This is particularly relevant regarding bread, as a significant proportion of the population consumes it. Okara is an underutilized insoluble residue rich in fiber and protein that is produced in large quantities in the soymilk processing industry. This study aims to investigate the effects of okara levels (0, 10, 15 and 20 %) on wheat bread's physicochemical, sensory, and storage properties. The fiber and protein content significantly increased, while the carbohydrate content decreased in okara-fortified bread. The browning index increased, while the specific volume of the bread decreased with increasing okara content. Nevertheless, the samples fortified with 10 % okara showed comparable textural properties to the okara-free samples. Okara delayed the retrogradation of bread, as demonstrated by a 5-day storage at room temperature. Bread fortified with a maximum of 15% okara was considered acceptable by the panelists, especially regarding taste and odor. This study suggests that okara could be potentially exploited as a new sustainable source of dietary fiber for bakery product applications.

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Published

31.07.2024

How to Cite

Ibadullah, W. Z. W. ., Mokhtar, F. ., Abedin, N. H. Z. ., Rashid, N.-K. M. A. ., Ibrahim, N. H. ., & Mustapha, N. A. (2024). Okara-Fortified Wheat Bread: Effect on Nutritional, Physicochemical and Sensory Properties. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 110–113. https://doi.org/10.54987/jobimb.v12iSP1.971

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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