The color, flavor and overall quality of the MSB with 30% of okara flour B did not differ significantly from those of the standard biscuit, demonstrating its potential for application in confectionery products. The results of the physical measurements, brittleness and water activity of the MSB with flours A and B did not differ significantly (p<0.05) from those of the standard. The formulation of MSB, replacing 30% (w/w) of the wheat flour with okara flour was tested. The water holding capacity, protein solubility, emulsifying capacity, emulsion stability and isoflavone contents found in flour A were significantly higher (p < 0.05) than in flour B. The okara flours showed high protein (35 g.100 g-1 dwb), lipid (17 g.100 g-1 dwb), and fiber (17 to 21 g.100g-1 dwb) contents. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (< 200 mesh). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (companyB) or non-decorticated (company A) soybeans and separation of the soymilk. The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB).
![the peanuts movie sub indo download the peanuts movie sub indo download](https://betalasopa884.weebly.com/uploads/1/2/6/3/126308511/894482786.jpg)
It was concluded that the flash drying of okara is technically feasible and that the physicochemical composition of the residue was not altered on the contrary, the process promoted a positive effect on the technological functional properties.
![the peanuts movie sub indo download the peanuts movie sub indo download](http://sanfranciscofasr681.weebly.com/uploads/1/2/5/6/125633486/695905017.jpg)
![the peanuts movie sub indo download the peanuts movie sub indo download](https://1.bp.blogspot.com/--U92ntCe6fM/X3g-1UhKK0I/AAAAAAAAC3k/hRfAOJb2zTUk0swYPB6auhhF3WDSkER_QCLcBGAsYHQ/s1080/WhatsApp%2BImage%2B2020-10-03%2Bat%2B13.34.03.jpeg)
There were significant variations (p < 0.05) in the Emulsifying Capacity (EC), Emulsion Stability (ES) and Protein Solubility (PS) between the dehydrated residues obtained. The dried okara obtained through Central Compound Rotational Design (CCRD) presented a centesimal composition similar to the okara dried in a tray dryer, known as the original okara. It is possible to obtain okara with 10% of moisture (dwb) under the condition x1=1.25, equivalent to RR = 61%, with air drying temperatures ranging from 252 ☌ to 308 ☌. RSM showed that for a 120 second drying cycle, the lower the residue moisture contents (y) obtained, the higher the recirculation rates (x1), regardless of the air drying temperature (x2), and it could be expressed by the equation y = 7.072 - 7.92x1, with R2 = 92,92%. Soymilk residue, also known as okara, was provided by a Brazilian soymilk factory. The objective of this research project was to study the drying of soymilk residue in a pneumatic flash dryer, using responseSurfaceMethodology(RSM), and to evaluate the quality of the dried residue. This study has shown that okara has potentials to be used as a healthier alternative ingredient in food products such as in peanut butter. This sample, along with control sample, was subjected to fatty acid profile analysis, where it was found to contain lower amount of saturated fatty acids and higher level of unsaturated fatty acids than control sample. There were significant differences (p0.05) to control sample. In this study, six different ratios of peanut to okara (100:0, 95:5, 90:10, 85:15, 80:20, 75:25) and two different levels of glyceryl monostearate (GMS) used as an emulsifier (1.75%, 2%) were utilized in order to determine their effects on physicochemical characteristics and sensory acceptance of peanut butter produced. Thus, there is a need in studying partial substitution of peanuts in peanut butter with alternative ingredient that possess good properties such as okara.
![the peanuts movie sub indo download the peanuts movie sub indo download](https://1.bp.blogspot.com/-muH4py-x9cI/YN2E4sipbXI/AAAAAAAAEFk/LkataaygCBcXb8GASxnIkX8-iN30ok7kACLcBGAsYHQ/s720/luca-2021.213263.jpg)
Peanut butter, a popular type of spread, may provide disadvantages to health when consumed excessively, since it is an energy-dense food.