International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Standardization of the Process of Okara Based (a by Product of Soymilk) Dehydrated Chunks


Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Agricultural University, Parbhani (M.S.), India
     

   Subscribe/Renew Journal


Chunks (Wadian), a traditional savoury food is usually legume-based and are more popular in northern India, while starch-based types are more popular in south India. Chunks are prepared from a thick, spiced batter, which is formed into balls of varying sizes (15-40 g), and then dried. Traditionally, drying of these chunks is practiced under the sun. Hot air drying is an alternative method that decreases drying time and improves the quality of the dried product. Chunks were prepared using wet okara to partially replace black gram and green gram dhal to improve the nutritional quality. Okara and whole dhals were used in the formulations. The products were compared with control and market samples prepared with dhals only and then after sun-dried. The bulk density, optimum cooking time, water absorption capacity, hardness and sensory attributes revealed that the products with incorporation of 20 per cent okara and hot air drying at 60°C was found to be the most effective treatment to obtain better quality dehydrated chunks.

Keywords

Okara, Traditional Savoury Food, Batter, Chunks, Drying.
Subscription Login to verify subscription
User
Notifications
Font Size


  • A.O.A.C. (1990). Official methods of analysis. Association of official analytical chemists, (12th Edn). Washington D.C., U.S.A.

  • Aplevicz, K.S. and Demiate, I.M. (2007). Physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara. J. Sci. & Agrotechnol., 31(5): 1416-1422.

  • Bhattacharya, K.A. and Soubhagya, C.M. (1971). Water uptake by rice during its cooking. Ceraeal Sci. Today, 16 : 420-424.

  • Bodhankar, S.S. (1992). Preparation and qualities of weaning food. M.Tech. Thesis, Marathwada Agricultural University, Parbhani, M.S. (INDIA).

  • Bowles S. and Demiate, I.M. (2006). Physicochemical characterization of the soymilk by product okara and application in French type breads. J. Food Sci.& Technol., 26(3): 652-659.

  • Brennan, M.A. (2008). Dietary fibres and their properties-The possibilities of fibres lowering the glyceamic index of foods post extrusion, M. Phil Thesis, Massey University, Palmerston North Campus, New-Zealand.

  • Camila Augusto Perussello (2009). A convective drying kinetics and darkening of okara. Drying Technol., 27 : 1132-1141.

  • Chen, H., Rubenthaler, L., Leung, H.K. and Baranowski, J.D. (1988). Chemical, physical and baking properties of apple fibre compared with wheat and oat bran. Cereal Chem., 65(3) : 244-247.

  • Gopalan, C., Ramasastri, B.V. and Balsubramaniam, S.C. (1987). Nutritional value of Indian Foods. Published by National Institute of Nutrition, Indian Council for Medical Research, NEW DELHI (INDIA).

  • Grizottoi R.K. and Aguirre J.M. (2011). Study of the flash drying of the residue from soymilk processing - okara Cienc. Tecnol. Aliment., Campinas, 31(3): 645-653.

  • Khodke, S.U. (2002). Freeze-Thaw-Dehydration technology for the production of instant potato cubes. Ph.D. Thesis, Department of Agriculture and Food Engineering, Indian Institute of Technology Kharagpur, W.B. (INDIA).

  • O'Toole, D.K. (1999). Characteristics and use of okara, the soybean residue from soymilk production. A review. J. Agric. & Food Chem., 47 : 363-371.

  • Ranganna, S. (1995). Handbook of analysis and quality control for fruits and vegetable products (2nd Ed.), Tata McGraw Hill, NEW DELHI (INDIA).

  • Shi, C., Wang, L., Wu, M., Adhikari, B. and Li, L. (2011). Optimization of twin-screw extrusion process to produce okaramaize snack foods using response surface methodology. Internat. J. Food Engg., 7(2) : 1-14.

  • Silva, L.G., Silva, J.B., Costa, V.S. and Neto, F.D.G. (2006). Utilization of okara, an agroindustrial residue of soy, in the manufacturing process of sandwich loaf; Paper presented at the 20th Brazilian Congress of Food Science and Technology, Curitiba, BRAZIL.

  • Shurtleff, W. and Aoyagi, A. (1979). Tofu and soymilk production Volume 2: The Book of Tofu. New Age Food Study Center, Lafayette, CA, USA.

  • Smith, A.K. and Circle, S.J. (1978). Soybeans: Chemistry and technology; AVI: Westport.

  • Sosulski, F.W. and Wu, K.K. (1988). High fibre breads containing field pea hulls, wheat, corn and oat brans.CerealChem.,65:186-191.

  • Tatsumi, E., Li, F.D. Li, L.T. and Sun, J.F. (2005). Electrohydrodynamic (EHD) drying characteristic of okara cake. Drying Technol., 23 (3) : 565-580, 2005.

  • Travaglini, D. A. et al. (1980). The processing of soy milk residue mixed with cron grits. Boletim do Instituto de Tecnologia de Alimentos, 17(3) : 275-296.

  • USDA. Human Nutrition Information Service Agriculture Handbook No. 8-16.

  • Van Der Riet, W.B., Wight, A.W., Cilliers, J.J.L. and Datel, J.M. (1989). Food chemical investigation of Tofu and its by product okara. Food Chem., 34 : 193-202.

  • Wachiraphansakul, S., Devahastin, S. (2005). Drying kinetics and quality of soy residue (okara) dried in a jet spouted-bed dryer. Drying Technol., 23 (6) : 1229-1242.

  • Wang, H.L. and Calvins, J.F. (1989). Yield and amino acid composition of fractions obtained during tofu production. Cereal Chem., 66 (1) : 359-361.

  • Yaseen, A.A., Shouk, A.A. and Abousalem, Ferial M. (2009). Effect of okara addition on bread quality. J. Agric. Sci. Mansoura Univ., 34(12) : 11147-11155.


Abstract Views: 327

PDF Views: 0




  • Standardization of the Process of Okara Based (a by Product of Soymilk) Dehydrated Chunks

Abstract Views: 327  |  PDF Views: 0

Authors

Smita Khodke
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Agricultural University, Parbhani (M.S.), India
Swapnil Ghodekar
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Agricultural University, Parbhani (M.S.), India
Pramodini More
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Agricultural University, Parbhani (M.S.), India

Abstract


Chunks (Wadian), a traditional savoury food is usually legume-based and are more popular in northern India, while starch-based types are more popular in south India. Chunks are prepared from a thick, spiced batter, which is formed into balls of varying sizes (15-40 g), and then dried. Traditionally, drying of these chunks is practiced under the sun. Hot air drying is an alternative method that decreases drying time and improves the quality of the dried product. Chunks were prepared using wet okara to partially replace black gram and green gram dhal to improve the nutritional quality. Okara and whole dhals were used in the formulations. The products were compared with control and market samples prepared with dhals only and then after sun-dried. The bulk density, optimum cooking time, water absorption capacity, hardness and sensory attributes revealed that the products with incorporation of 20 per cent okara and hot air drying at 60°C was found to be the most effective treatment to obtain better quality dehydrated chunks.

Keywords


Okara, Traditional Savoury Food, Batter, Chunks, Drying.

References