SciELO - Scientific Electronic Library Online

 
vol.31 issue5Optimal size of plots for experiments with papaya plants under greenhouse conditionsRefrigerated storage of 'Prata Anã' banana originating from 16, 18 e 20 week-old bunches author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Ciência e Agrotecnologia

Print version ISSN 1413-7054

Abstract

APLEVICZ, Krischina Singer  and  DEMIATE, Ivo Mottin. Physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara. Ciênc. agrotec. [online]. 2007, vol.31, n.5, pp. 1416-1422. ISSN 1413-7054.  http://dx.doi.org/10.1590/S1413-70542007000500022.

Okara, or soy residue, is a byproduct of soy aqueous extract and tofu manufacturing. Cheese bread is a Brazilian specialty made by blending cassava starch (cassava starch or sour cassava starch) water or milk, cheese, salt and fat and is baked on oven. This study has the objective of characterizing cheese breads made with addition of okara. Additionally in this work commercial samples of cheese bread premix were compared in terms of physicochemical properties. The quality characteristics of cheese breads supplemented with 5, 10 and 15% of okara were investigated. The results showed that the cheese breads supplemented with the byproduct okara had an increase in the protein and dietary fiber contents. The samples were submitted to an acceptability sensory evaluation with a nine point hedonic scale, involving untrained panelists. The cheese breads made with 5, 10 and 15% of okara were not statistically different at the level 5% and had good acceptability.

Keywords : Sour cassava starch; cheese bread; okara.

        · abstract in Portuguese     · text in Portuguese     · pdf in Portuguese