Development of okara powder as a gluten free alternative to all purpose flour for value added use in baked goods

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dc.contributor.advisorLo, Y. Martinen_US
dc.contributor.authorAguado, Anaen_US
dc.contributor.departmentFood Scienceen_US
dc.contributor.publisherDigital Repository at the University of Marylanden_US
dc.contributor.publisherUniversity of Maryland (College Park, Md.)en_US
dc.date.accessioned2011-02-19T07:17:14Z
dc.date.available2011-02-19T07:17:14Z
dc.date.issued2010en_US
dc.description.abstractSoymilk and tofu production yields large quantities of agrowaste (okara). Okara is high in fiber and protein making it a potential nutritious food ingredient. The shelf life of only a day makes it difficult to work with in large scale operations. To increase the value of okara, the dried product was incorporated with other ingredients to create a gluten-free flour (AF). Analysis of biscuits and cookies made with AF yielded poor product height, spread and texture. However, pancakes and muffins made with AF were more successful. AF was not significantly different (p < 0.05) from the control in the muffin product in regards to springiness, hardness and height. Sensory evaluation of the muffins found AF muffins out-performing a commercial gluten free flour, and was not significantly different from the control in flavor and texture, with no distinguishable beany flavor. These studies demonstrate that AF produced from okara can be used to increase the value of the agrowaste.en_US
dc.identifier.urihttp://hdl.handle.net/1903/11281
dc.subject.pqcontrolledFood Scienceen_US
dc.subject.pquncontrolledbakeryen_US
dc.subject.pquncontrolledgluten-freeen_US
dc.subject.pquncontrolledokaraen_US
dc.subject.pquncontrolledscanning electron microscopyen_US
dc.subject.pquncontrolledsensoryen_US
dc.subject.pquncontrolledtextureen_US
dc.titleDevelopment of okara powder as a gluten free alternative to all purpose flour for value added use in baked goodsen_US
dc.typeThesisen_US

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