Cooking properties, preservation stabilities and sensory acceptability of okara [byproduct of soyfood] added bakery products
As a part of effective utilization of Okara (by-product of Tofu processing) , some baking characteristics, palatability of the product and oxidation stability of lipids contained were studied. The POV data showed that cookies contained Okara from O to 10%, 20% and from 30 to 50% were kept bellow 30...
Gespeichert in:
| Veröffentlicht in: | Food Preservation Science 2003/09/30, Vol.29(5), pp.269-274 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng ; jpn |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 274 |
|---|---|
| container_issue | 5 |
| container_start_page | 269 |
| container_title | Food Preservation Science |
| container_volume | 29 |
| creator | Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan)) Ikeda, R Cho, S |
| description | As a part of effective utilization of Okara (by-product of Tofu processing) , some baking characteristics, palatability of the product and oxidation stability of lipids contained were studied. The POV data showed that cookies contained Okara from O to 10%, 20% and from 30 to 50% were kept bellow 30 meq/kg for 430 days, 330 days and 200 days respectively. The tendency of decreasing anti-oxidant activity by increasing amount of Okara to cookies was due to excess burning phenomenon by heat Fracture test of cookies contained Okara by compression showed lack of shortness. On the other hand, pound cake contained Okara showed sufficient swelling and softness. Both of cookies and pound cake contained from 10 to 20% of Okara were evaluated high palatability by sensory test of young women panel. |
| doi_str_mv | 10.5891/jafps.29.269 |
| format | Article |
| fullrecord | <record><control><sourceid>fao_cross</sourceid><recordid>TN_cdi_crossref_primary_10_5891_jafps_29_269</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2004002107</sourcerecordid><originalsourceid>FETCH-LOGICAL-c2599-73f9dd97f50f259ee19da7eb1dc9c9216d1ece085bafdcd5117a4c644a49d0b73</originalsourceid><addsrcrecordid>eNo9kE1LAzEQhoMoWLQ3r0J-QFuT7Ec2Ryn1i4Ie9CQSZpNJ3bZulqQKC_54U7f0MjPM-84L8xByxdmsqBS_WYPr4kyomSjVCRkJXpVTLqQ8JSOe5XmaeXZOxjE2NWNlxZksihH5nXu_adoV7YLvMOwajJM0Y8TwA7vGtzTuoG62zV6h0FoasY0-9BSMwe6g9dQ76jcQgL7XfYqy32a330XfO-_tBwVr0dIaNphOD4Z4Sc4cbCOOD_2CvN0tXucP0-Xz_eP8djk1olBqKjOnrFXSFcylBSJXFiTW3BpllOCl5WiQVUUNzhpbcC4hN2WeQ64sq2V2QSZDrgk-xoBOd6H5gtBrzvQenv6Hp4XSCV6yLwb7Ov2-wqMZEh6zxcHMlZL7g-JQSnXUzScEjW3KuR5yHHgNq9BE_fQiGMsZEwl_9gfqR4kz</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Cooking properties, preservation stabilities and sensory acceptability of okara [byproduct of soyfood] added bakery products</title><source>J-STAGE Free</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>AgriKnowledge（アグリナレッジ）AGROLib</source><creator>Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan)) ; Ikeda, R ; Cho, S</creator><creatorcontrib>Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan)) ; Ikeda, R ; Cho, S</creatorcontrib><description>As a part of effective utilization of Okara (by-product of Tofu processing) , some baking characteristics, palatability of the product and oxidation stability of lipids contained were studied. The POV data showed that cookies contained Okara from O to 10%, 20% and from 30 to 50% were kept bellow 30 meq/kg for 430 days, 330 days and 200 days respectively. The tendency of decreasing anti-oxidant activity by increasing amount of Okara to cookies was due to excess burning phenomenon by heat Fracture test of cookies contained Okara by compression showed lack of shortness. On the other hand, pound cake contained Okara showed sufficient swelling and softness. Both of cookies and pound cake contained from 10 to 20% of Okara were evaluated high palatability by sensory test of young women panel.</description><identifier>ISSN: 1344-1213</identifier><identifier>EISSN: 2186-1277</identifier><identifier>DOI: 10.5891/jafps.29.269</identifier><language>eng ; jpn</language><publisher>Japan Association of Food Preservation Scientists</publisher><subject>BAKERY PRODUCTS ; BYPRODUCTS ; COOKING ; PALATABILITY ; PRESERVATION ; SOYFOODS</subject><ispartof>Food Preservation Science, 2003/09/30, Vol.29(5), pp.269-274</ispartof><rights>japan association of food preservation scientists/copyright clearance center,inc.</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2599-73f9dd97f50f259ee19da7eb1dc9c9216d1ece085bafdcd5117a4c644a49d0b73</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan))</creatorcontrib><creatorcontrib>Ikeda, R</creatorcontrib><creatorcontrib>Cho, S</creatorcontrib><title>Cooking properties, preservation stabilities and sensory acceptability of okara [byproduct of soyfood] added bakery products</title><title>Food Preservation Science</title><addtitle>Food Preserv. Sci.</addtitle><description>As a part of effective utilization of Okara (by-product of Tofu processing) , some baking characteristics, palatability of the product and oxidation stability of lipids contained were studied. The POV data showed that cookies contained Okara from O to 10%, 20% and from 30 to 50% were kept bellow 30 meq/kg for 430 days, 330 days and 200 days respectively. The tendency of decreasing anti-oxidant activity by increasing amount of Okara to cookies was due to excess burning phenomenon by heat Fracture test of cookies contained Okara by compression showed lack of shortness. On the other hand, pound cake contained Okara showed sufficient swelling and softness. Both of cookies and pound cake contained from 10 to 20% of Okara were evaluated high palatability by sensory test of young women panel.</description><subject>BAKERY PRODUCTS</subject><subject>BYPRODUCTS</subject><subject>COOKING</subject><subject>PALATABILITY</subject><subject>PRESERVATION</subject><subject>SOYFOODS</subject><issn>1344-1213</issn><issn>2186-1277</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNo9kE1LAzEQhoMoWLQ3r0J-QFuT7Ec2Ryn1i4Ie9CQSZpNJ3bZulqQKC_54U7f0MjPM-84L8xByxdmsqBS_WYPr4kyomSjVCRkJXpVTLqQ8JSOe5XmaeXZOxjE2NWNlxZksihH5nXu_adoV7YLvMOwajJM0Y8TwA7vGtzTuoG62zV6h0FoasY0-9BSMwe6g9dQ76jcQgL7XfYqy32a330XfO-_tBwVr0dIaNphOD4Z4Sc4cbCOOD_2CvN0tXucP0-Xz_eP8djk1olBqKjOnrFXSFcylBSJXFiTW3BpllOCl5WiQVUUNzhpbcC4hN2WeQ64sq2V2QSZDrgk-xoBOd6H5gtBrzvQenv6Hp4XSCV6yLwb7Ov2-wqMZEh6zxcHMlZL7g-JQSnXUzScEjW3KuR5yHHgNq9BE_fQiGMsZEwl_9gfqR4kz</recordid><startdate>2003</startdate><enddate>2003</enddate><creator>Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan))</creator><creator>Ikeda, R</creator><creator>Cho, S</creator><general>Japan Association of Food Preservation Scientists</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>2003</creationdate><title>Cooking properties, preservation stabilities and sensory acceptability of okara [byproduct of soyfood] added bakery products</title><author>Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan)) ; Ikeda, R ; Cho, S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2599-73f9dd97f50f259ee19da7eb1dc9c9216d1ece085bafdcd5117a4c644a49d0b73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng ; jpn</language><creationdate>2003</creationdate><topic>BAKERY PRODUCTS</topic><topic>BYPRODUCTS</topic><topic>COOKING</topic><topic>PALATABILITY</topic><topic>PRESERVATION</topic><topic>SOYFOODS</topic><toplevel>online_resources</toplevel><creatorcontrib>Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan))</creatorcontrib><creatorcontrib>Ikeda, R</creatorcontrib><creatorcontrib>Cho, S</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>Food Preservation Science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tokieda, H. (Kyushu Women's Univ., Kitakyushu, Fukuoka (Japan))</au><au>Ikeda, R</au><au>Cho, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cooking properties, preservation stabilities and sensory acceptability of okara [byproduct of soyfood] added bakery products</atitle><jtitle>Food Preservation Science</jtitle><addtitle>Food Preserv. Sci.</addtitle><date>2003</date><risdate>2003</risdate><volume>29</volume><issue>5</issue><spage>269</spage><epage>274</epage><pages>269-274</pages><issn>1344-1213</issn><eissn>2186-1277</eissn><abstract>As a part of effective utilization of Okara (by-product of Tofu processing) , some baking characteristics, palatability of the product and oxidation stability of lipids contained were studied. The POV data showed that cookies contained Okara from O to 10%, 20% and from 30 to 50% were kept bellow 30 meq/kg for 430 days, 330 days and 200 days respectively. The tendency of decreasing anti-oxidant activity by increasing amount of Okara to cookies was due to excess burning phenomenon by heat Fracture test of cookies contained Okara by compression showed lack of shortness. On the other hand, pound cake contained Okara showed sufficient swelling and softness. Both of cookies and pound cake contained from 10 to 20% of Okara were evaluated high palatability by sensory test of young women panel.</abstract><pub>Japan Association of Food Preservation Scientists</pub><doi>10.5891/jafps.29.269</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1344-1213 |
| ispartof | Food Preservation Science, 2003/09/30, Vol.29(5), pp.269-274 |
| issn | 1344-1213 2186-1277 |
| language | eng ; jpn |
| recordid | cdi_crossref_primary_10_5891_jafps_29_269 |
| source | J-STAGE Free; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | BAKERY PRODUCTS BYPRODUCTS COOKING PALATABILITY PRESERVATION SOYFOODS |
| title | Cooking properties, preservation stabilities and sensory acceptability of okara [byproduct of soyfood] added bakery products |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-09T01%3A54%3A58IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-fao_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Cooking%20properties,%20preservation%20stabilities%20and%20sensory%20acceptability%20of%20okara%20%5Bbyproduct%20of%20soyfood%5D%20added%20bakery%20products&rft.jtitle=Food%20Preservation%20Science&rft.au=Tokieda,%20H.%20(Kyushu%20Women's%20Univ.,%20Kitakyushu,%20Fukuoka%20(Japan))&rft.date=2003&rft.volume=29&rft.issue=5&rft.spage=269&rft.epage=274&rft.pages=269-274&rft.issn=1344-1213&rft.eissn=2186-1277&rft_id=info:doi/10.5891/jafps.29.269&rft_dat=%3Cfao_cross%3EJP2004002107%3C/fao_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |