Elaboração e caracterização de farofas temperadas à base de okara desidratado

Abstract

Soy is rich in proteins and is considered a functional food. For this reason, its byproduct, okara, presents an elevated nutritional quality, because of this there are many studies about its application in food. Therefore, the object of this project is to elaborate and characterize seasoned farofa with dehydrated okara as its base. Three different formulas were elaborated: standard, F1, and F2 with distinct proportions of cassava flour and dehydrated okara, adding to each one of them soy oil, texturized soy protein (TSP), commercial prepared cream of onion, dehydrated parsley and green onions. Analysis of proximal composition and peroxide index were held, during 12 storage weeks, and technological analysis (swelling volume, water and oil of absorption index and density). An acceptance test was held using a hedonic hybrid scale of 0 to 10 points and with a purchase intent, with a hedonic scale of five points. The standard, F1, and F2 formulas had an increase in the lipids, proteins and ash levels proportional to the increase of the dehydrated okara. Consequently, the carbohydrate levels of both formulas lowered with the addition of okara. It wasn’t possible to detect the presence of peroxides in the formulas during storage. All of the samples were similar within themselves in the absorption of oil levels, while in the absorption of water levels, the volume of swelling and density presented a significant change. The standard, F1, and F2 formulas were well accepted, having an acceptability level of 83,1%, 83,2%, and 85,3%, respectively. The F2 formula had a better purchase intent than the other two formulas. However, it was possible to elaborate farofas with dehydrated okara as its base, with approximate nutritional composition superior to the standard formula, with a shelf life of three months and sensorial acceptance.