![]() RSM showed that for a 120 second drying cycle, the lower the residue moisture contents (y) obtained, the higher the recirculation rates (x1), regardless of the air drying temperature (x2), and it could be expressed by the equation y = 7.072 - 7.92x1, with R2 = 92,92%. Soymilk residue, also known as okara, was provided by a Brazilian soymilk factory. The objective of this research project was to study the drying of soymilk residue in a pneumatic flash dryer, using responseSurfaceMethodology(RSM), and to evaluate the quality of the dried residue. This study has shown that okara has potentials to be used as a healthier alternative ingredient in food products such as in peanut butter. ![]() This sample, along with control sample, was subjected to fatty acid profile analysis, where it was found to contain lower amount of saturated fatty acids and higher level of unsaturated fatty acids than control sample. ![]() There were significant differences (p0.05) to control sample. In this study, six different ratios of peanut to okara (100:0, 95:5, 90:10, 85:15, 80:20, 75:25) and two different levels of glyceryl monostearate (GMS) used as an emulsifier (1.75%, 2%) were utilized in order to determine their effects on physicochemical characteristics and sensory acceptance of peanut butter produced. Thus, there is a need in studying partial substitution of peanuts in peanut butter with alternative ingredient that possess good properties such as okara. Peanut butter, a popular type of spread, may provide disadvantages to health when consumed excessively, since it is an energy-dense food.
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