Aussanasuwannakul Aunchalee, Puntaburt Kassamaporn, Pantoa Thidarat
Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand.
Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand.
Foods. 2024 Sep 18;13(18):2951. doi: 10.3390/foods13182951.
The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance.
豆渣是豆浆生产的副产品，由于缺乏面筋的粘弹性特性且豆渣纤维含量高，将其添加到无麸质产品（如脆华夫饼）中会带来挑战。本研究旨在评估豆渣粉对无麸质华夫饼流变学特性、物理属性和感官品质的影响。制备了不同豆渣粉含量（10%、20%、30%和40%）的华夫饼面糊，并使用振荡剪切和蠕变恢复试验分析其流变学特性。还评估了物理性质、近似成分、胆固醇和葡萄糖吸附能力、储存稳定性和感官属性。结果表明，增加豆渣粉含量可提高面糊弹性和粘度（40%豆渣粉时复数粘度高达10923Pa·s），但铺展率降低多达45%，水分含量增加约2.7%。较高的豆渣含量还导致亮度（L*）降低16%，硬度增加，在40%替代率时达到325.26g/s。感官评价显示，含30%豆渣粉的华夫饼因其质地和整体喜好度而更受青睐，评分为7.43，高于更高替代水平。豆渣粉中的胆固醇和葡萄糖吸附能力较高，具有潜在的健康益处。储存稳定性测试表明，在60天内水分含量、水分活度和微生物安全性均可接受，不过硬度降低了约42%。总之，豆渣粉可提高无麸质华夫饼的营养成分，但其对质地和风味的影响需要仔细调整配方以优化消费者接受度。
