Puffing of okara/rice blends using a rice cake machine

Area of Science:

• Food Science
• Nutritional Science
• Food Technology

Background:

• Okara, a byproduct of soymilk and tofu production, is nutrient-rich and underutilized.
• There is potential for okara incorporation into functional human foods due to its low cost and nutritional value.

Purpose of the Study:

• To develop a puffed okara/rice cake product using okara pellets and parboiled rice.
• To evaluate the effects of varying okara content, moisture, temperature, and time on product characteristics.
• To assess consumer preference and acceptance of the developed okara/rice cakes.

Main Methods:

• Okara pellets were produced by extruding a mixture of dried okara and rice flour.
• Blends of okara pellets and parboiled rice were prepared in four ratios (90:10, 70:30, 40:60, 0:100).
• Samples were tempered to 14% and 17% moisture, puffed at different temperatures and times, and analyzed for specific volume, texture, color, and weight loss.

Main Results:

• Increased moisture, heating temperature, and time resulted in greater specific volume and hardness, lighter color, and lower weight loss.
• The 70% okara pellet blend demonstrated higher consumer preference compared to other ratios.
• The 90% okara pellet product was least preferred by consumers.

Conclusions:

• Puffed okara/rice cakes can be successfully developed, with product characteristics influenced by processing parameters and okara content.
• Consumer acceptance is linked to factors such as okara content, hardness, specific volume, color, and weight loss.
• Okara presents a viable ingredient for creating novel functional food products.