Evaluation of the quality of a molded sweet biscuit enriched with okara flour Avaliação da qualidade do biscoito moldado doce enriquecido com farinha de okara

Evaluation of the quality of a molded sweet biscuit enriched with okara flour Avaliação da qualidade do biscoito moldado doce enriquecido com farinha de okara

The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B) or non-decorticated (compan...

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Bibliographic Details
Main Authors: Regina Kitagawa Grizotto, Cristiane Rodrigues Gomes Rufi, Eunice Akemi Yamada, Eduardo Vicente
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010-05-01
Series:Food Science and Technology
Subjects:
leite de soja
resíduo
propriedades funcionais tecnológicas
isoflavonas
soymilk
residue
functional technological properties
isoflavones
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500041

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500041

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