Puffing of okara/rice blends using a rice cake machine.
Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin-screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 degrees C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.
Xie
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Food Science Program, 256 William C. Stringer Wing, Eckles Hall, Univ. of Missouri, Columbia, MO 65211-5160, USA.
Huff
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Hsieh
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Mustapha
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D003258:Consumer Behavior; D005511:Food Handling / Q000295:instrumentation*; D006358:Hot Temperature; D006801:Humans; D012275:Oryza / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry; D012639:Seeds; D012677:Sensation; D045730:Soy Foods; D014867:Water / Q000032:analysis
D010940:Plant Proteins; D011134:Polysaccharides; C412882:okara, Glycine max; D014867:Water