Aproveitamento do resíduo do extrato hidrossolúvel de soja (Okara) na elaboração de tapioca

Abstract

Okara is a by-product of processing water-soluble soy extract (EHS). This residue has high nutritional quality due to the content of proteins, fibers and essential fatty acids. The purpose of this work was to develop a tapioca type product, with partial replacement of the starch by okara flour, with satisfactory sensory and nutritional characteristics. Physical-chemical, technological, microbiological, sensory analyzes were carried out and regarding the nutritional quality of the lipids present in tapioca samples enriched with okara flour in the proportions of 0% (FP) 15% (F15), 30% (F30), 40 % (F40) and 50% (F50). Formulation F50 showed higher levels of protein, lipids, fibers, moisture and ash. The presence of okara flour increased the absorption capacity (IAA) of water and oil (IAO). There was a shift to positive and increasing values for a * and b *, which indicate red and yellow pigmentation in samples with higher concentrations of okara flour. The L * values indicated the lowest luminosity in samples added with okara flour. In the acceptance tests, there was no significant sensorial difference between the formulations, for the aroma, flavor and overall impression attributes. Samples enriched with okara flour showed better texture than traditional tapioca. The addition of soybean residue did not interfere with the consumer's intention to purchase tapioca. By the ordination test the formulation F30 was indicated as the most preferred by the tasters. In the descriptive sensory analysis, six descriptive terms were defined: color, soy aroma, soy flavor, starch flavor, softness and crispness. There was a significant increase in brown color and soy aroma with the addition of okara, the highest values being presented by formulation F50. The tasters judged that tapioca samples with the addition of okara flour showed an increase in their softness. As for the nutritional quality, it was observed that the presence of okara flour reduced the atherogenicity and thrombogenicity indexes, desirably changed the H / H and P / S ratio and reduced the ω6 / ω3 ratio. The fatty acid profile presented by tapioca as well as the nutritional quality indexes indicated that the food had its lipid profile benefited with the addition of okara flour. It is concluded that the use of soybean residue (okara) is a viable alternative to add nutritional value with satisfactory sensory quality in tapioca.