Okara powder

The study was undertaken with an objective to evaluate the effect of drying techniques on functional properties and chemical composition of okara (soybean processing byproduct). The predefined drying techniques like oven, freeze and solar tunnel drying were followed and their effect on the physico-chemical properties of okara were studied. Fresh okara was extracted, processed (dried) and powdered from variety PS-1347.

9p angicungduoc4 26-04-2020 16 0   Download

In the present study dhokla was prepared by natural and probiotic (L. acidophilus) fermentation with the supplementation of 10, 20 and 30 per cent okara powder. Results of organoleptic evaluation indicated that both naturally and probiotic fermented dhokla supplemented with 10 per cent okara powder were found most acceptable and ‘liked moderately’ by the judges.

10p nguathienthan4 18-04-2020 16 0   Download