The chemical composition of soymilk and its byproduct okara were determined. In dry matter, for okara the concentration of nutrients was: 2.8% of ash, 37% of proteins, 13% of lipids, 42.5% of dietary fiber and 4.7% of soluble carbohydrates. For soymilk these values were: 2.4% of ash, 33% of proteins, 17.7% of lipids, 41.4% of soluble carbohydrates and traces of fibers. Dried okara was added to French type bread at 0, 5, 10 and 15%. A sensorial analysis was developed using a preference test which showed that bread containing 5 and 10% of okara had levels of acceptance that were equal and higher than bread containing 15%. Bread produced with 10% okara was tested in a purchase intent test. The result was on average 4.2 in the range of 1 to 5, which shows a positive evaluation of this product. Bread containing 5 and 10% of added okara can be labeled as "source" and "rich" in fiber, respectively.
okara; byproduct; soy
