Pastas Quality Evaluation with Addition of Soy Okara
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Abstract
In this work we analysed the main properties of soy okara and prospects for its use as an additive for pasta enrichment. Pasta, which is a mass consumer product, was chosen as the object of enrichment. During research, the process of drying soy okara at different temperatures was carried out. Three prototypes were developed with the addition of dried soy okara in the amounts of 5%, 10%, or 15% by weight of the flour. Assessments of obtained prototypes were carried out in terms of organoleptic, physico-chemical indicators and their comparison with indicators of the control sample, as well as verification of compliance with requirements presented in regulatory documentation. Based on theoretical and experimental studies, a certain amount of soy okara was selected to be used as a raw material to increase the nutritional value of pasta.
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