Effect of okara and vital gluten on physico-chemical properties of noodle

Wei-Chen Pan, Yu-Ming Liu and Sy-Yu Shiau
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Wei-Chen Pan: Department of Food Science and Technology, Tajen University, Pingtung, Taiwan
Yu-Ming Liu: Department of Food Science and Technology, Tajen University, Pingtung, Taiwan

Czech Journal of Food Sciences, 2018, vol. 36, issue 4, 301-306

Abstract: Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10-15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of 6% vital gluten could improve the quality of 10%-DOP noodle, including cooking loss, tensile property, elasticity and sensory acceptability. Therefore, we suggest that enriched noodle can be prepared with 5% DOP or 10% DOP plus 6% VG in order to increase the intake of phytochemicals and maintain the sensory acceptability of consumers.

Keywords: antioxidant; flavonoid; gluten; soybean residue; polyphenol; rheology (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:329-2017-cjfs

DOI: 10.17221/329/2017-CJFS

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