Abstract
In view of the food waste problem, by-product is considering as the ingredient in food which can help to decrease the waste during process. This research uses Okara, one of the food by-products of soybean, to test the acceptability and accessibility in flour replacement of sponge cake. Okara powder was applied to replace 10-50% flour in five samples of cake for recipe development and sensory tasting. After conducting the recipe testing, the differences among the batters before baking and the texture of cake after baking has been identified. The result from recipe testing shows that higher ration of the okara powder may cause the texture properties of the cake changes such as less tender, moisture, more granularity and crumb color. Sensory evaluation has been conducted to test the feedback from the respondents. Furthermore, from the results of the sensory evaluation indicate that sponge cake contains 12.5% of okara powder replacement have highest satisfactory. This research was fully supported by a grant from the Research Grants Council of the Hong Kong Special Administrative Region, China (Project No. UGC/IDS(R)25/20).
Presenters
Tsui Yan LeungLecturer I, Department of Hospitality Management, Faculty of Management and Hospitality, Technological and Higher Education Institute of Hong Kong, Hong Kong
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
OKARA, SOYBEAN RESIDUE, FLOUR, CAKE, PREFERENCE
