Biscoito doce de okara com tofu e frutooligossacarídeos

Abstract

The consumption of soy-based food by the Brazilian population is still very low, due to lack of habit and also due to the low availability of products in the market. Many consumers have health problems related to diabetes, food intolerances and allergies, not being able to enjoy traditional products. Soy is a legume with functional properties and physical-chemical characteristics that make it an ingredient that can be used for the development of many other foods. Tofu is a product obtained from the protein coagulation of the soybean extract, possessing several benefits and the okara is the by-product of obtaining the soybean extract, which has great functional and technological properties. Fructooligosaccharides (FOS) are unconventional sugars that occur naturally in plant products and stand out for the great benefit to human health. The objective of this work was to develop and characterize an okara biscuit containing tofu and fructooligosaccharides. Two formulations were developed, one standard and one added tofu and FOS. Proximal, technological and sensorial composition analyzes of the biscuits were carried out. The biscuits had a variation of 10.91% to 12.83% of proteins, differing statistically among themselves. The fibers, belonging to the carbohydrates, presented with 9.87% for the standard formulation and 9.75% for the F1, not statistically differing from each other. The microbiological analyzes were in accordance with the standard established in legislation. In the sensory analysis the attributes color, aroma and texture did not differ among them, presenting a variation of averages from 7.54 to 8.07, however the attributes of taste and global acceptance presented statistical difference. The proportion of tofu and FOS may not have been sufficient to bring the benefits visibly along with the biscuit. It is suggested to investigate the addition of larger amounts of these in biscuits.