Desenvolvimento e aceitação sensorial de brownie de okara com alfarroba

Abstract

Currently, there has been much discussion about the utilization of food that would otherwise be discarded. One of these foods is okara, obtained after the aqueous extraction of soy, being the resulting solid and consequently a by-product, potentially serving as an alternative to wheat flour in confectionery and other baking items. Simultaneously, there is a quest for nutrient-rich foods that have low levels of sugar, fat, and calories, and carob is one such food. An important point to highlight is its resemblance to cocoa powder; both share the same color, but carob is naturally sweet. Thus, this project developed a brownie, entirely replacing wheat flour with okara and cocoa powder with carob. In addition to the aforementioned products, eggs, sugar, and oil were necessary for the brownie's formulation. Therefore, microbiological, physicochemical, and sensory analyses were conducted, aiming not only for consumer acceptance but also compliance with all good manufacturing practices and current legislation. The goal was to deliver a pastry product that was safe for consumption, especially for the tasters who took part in the sensory analysis.