INVESTIGATION THE EFFECT OF OKARA FLOUR AND PROTEASE ENZYME ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF SEMI-SWEET BISCUIT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ZAMANI SAEEDE; ABBASI HAJAR

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2017 | Volume:6 | Issue:3 Page(s): 261-276

Download Full-Text

Persian Verion

View:

1,262

Download:

Cites:

Information Journal Paper

Title

INVESTIGATION THE EFFECT OF OKARA FLOUR AND PROTEASE ENZYME ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF SEMI-SWEET BISCUIT

Author(s)

ZAMANI SAEEDE | ABBASI HAJAR | Issue Writer Certificate

Keywords

COLOR CHARACTERISTICSQ2

DENSITYQ2

HARDNESSQ1

NUTRITIONAL VALUEQ2

SPREAD RATIOQ1

Abstract

Okara is the valuable by-product of soymilk industry that is a suitable source of protein, fiber and micronutrients in nutritional aspects. Therefore, its application in food industry is suitable in order to increase the NUTRITIONAL VALUE of food products and also to increase the added value of soybean processing industry. The aim of this study was to investigate the effect of wheat flour replacement by okara (0, 10, 20, 30 and 40%) in order to benefit its suitable nutritional characteristics and the utilization of protease enzyme (0, 60 and 120 ppm) in order to improve the qualitative properties of biscuit. In this regards, qualitative characteristics including dimensions and SPREAD RATIO, DENSITY, HARDNESS, color and sensory properties were investigated.Results showed that thickness, DENSITY and HARDNESS increased by increasing okara amounts and on the contrary the addition of protease had a reverse influence on the mentioned factors. Also the average diameter and SPREAD RATIO of the samples decreased by the addition of okara and increased by the addition of protease enzyme. Increasing okara and protease enzyme had similar effects on COLOR CHARACTERISTICS so that redness and yellowness increased and the lightness decreased by increasing the percentage of replacement. According to the results of sensorial and instrumental analysis, the sample with 20% of okara and 60 ppm of protease enzyme was selected as the best sample. Finally, evaluation of nutritional properties of the best sample showed a significant enhancement in protein, crude fiber, total phenolic, calcium, magnesium as well as potassium content and significant reduction in carbohydrates content in comparison with the control.

Cites

INDICATORS OF TAYYIB FOODS AS FOODS SUPERIOR TO ORGANIC AND FUNCTIONAL FOODS

References

No record.

Cite

APA: Copy

ZAMANI, SAEEDE, & ABBASI, HAJAR. (2017). INVESTIGATION THE EFFECT OF OKARA FLOUR AND PROTEASE ENZYME ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF SEMI-SWEET BISCUIT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 6(3 ), 261-276. SID. https://sid.ir/paper/233950/en

Vancouver: Copy

ZAMANI SAEEDE, ABBASI HAJAR. INVESTIGATION THE EFFECT OF OKARA FLOUR AND PROTEASE ENZYME ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF SEMI-SWEET BISCUIT. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;6(3 ):261-276. Available from: https://sid.ir/paper/233950/en

IEEE: Copy

SAEEDE ZAMANI, and HAJAR ABBASI, “INVESTIGATION THE EFFECT OF OKARA FLOUR AND PROTEASE ENZYME ON PHYSICOCHEMICAL AND SENSORIAL PROPERTIES OF SEMI-SWEET BISCUIT,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 3 , pp. 261–276, 2017, [Online]. Available: https://sid.ir/paper/233950/en

Related Journal Papers