Substituting wheat flour with okara flour in biscuit production

Md. A. Momin ^a

Md. F. Jubayer ^b

Anjuman A. Begum ^a

Asmaul H. Nupur ^a

Thottiam V. Ranganathan ^c

Md. A. R. Mazumder ^a

Affiliation

a Bangladesh Agricultural University, Mymensingh, Bangladesh

b Sylhet Agricultural University, Sylhet, Bangladesh

c Karunya Institute of Technology and Sciences, Tamil Nadu, India

Copyright ©Momin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Received 26 July, 2020 | Accepted in revised form 28 August, 2020 | Published 21 September, 2020

DOI: http://doi.org/10.21603/2308-4057-2020-2-422-428

Abstract

Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits.
Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) compared to refined wheat flour (91 μm).
Results and discussion. 2, 4, 6, and 8% w/w okara flour biscuits showed significantly (P ≤ 0.05) lower spread ratio and weight loss than biscuits from wheat flour. Hardness, stickiness, and cohesiveness of 2, 4, 6, and 8% okara flour dough were significantly (P ≤ 0.05) lower compared to the control, resulting in decreased cutting strength and increased hardness of okara flour biscuits. Moisture, protein, ash, fat, and crude fiber contents of 2, 4, 6, and 8% okara biscuits were significantly (P ≤ 0.05) higher compared to the control biscuits. The sensory evaluation suggested that 4% okara biscuits had higher consumer acceptability and were superior to the control and other okara biscuits.
Conclusion. Mixed flour biscuits made from okara and wheat flours were superior in physicochemical, nutritional, textural, and sensory attributes, which allows considering them as an alternative healthy snack.

Keywords

Flour, dough, particle size, texture, biscuits, nutrient content, sensory evaluation

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How to quote?

Momin MA, Jubayer MF, Begum AA, Nupur AH, Ranganathan TV, Mazumder MAR. Substituting wheat flour with okara flour in biscuit production. Foods and Raw Materials. 2020;8(2):422–428. DOI: http://doi.org/10.21603/2308-4057-2020-2-422-428

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