Sensory Properties of Gluten-Free Cookies Produced From Okara and Almond Flour

Mohamad Afifi Ismail; Siti Nurhaziqah Bahrin; Muhammad Akhmal Yunos

Mohamad Afifi Ismail Department of Chemical and Food Technology, Politeknik Tun Syed Nasir Syed Ismail
Siti Nurhaziqah Bahrin Department of Chemical and Food Technology, Politeknik Tun Syed Nasir Syed Ismail
Muhammad Akhmal Yunos Department of Chemical and Food Technology, Politeknik Tun Syed Nasir Syed Ismail

Keywords: Gluten-Free Cookies, Okara, Almond Flour

Abstract

Okara is a fiber-rich by-product of soy milk production. The okara comprises cellulose, hemicellulose, and lignin, which can be utilised to produce bakery goods like cookies. Therefore, this study aimed to determine the sensory properties of gluten-free cookies produced from okara and almond flour. Four formulations were developed; 35% wheat flour (Control), 35% okara (F1), 30% okara with 5% almond flour (F2) and 20% okara with 5% almond flour (F3). The sensory analysis found that substituting wheat flour with okara and almond flour in cookie formulation significantly (p < 0.05) influences the majority of sensory attributes of cookies except colour. However, no significant difference (p > 0.05) was recorded for all sensory attributes among F1, F2 and F3 samples. Overall, the cookies produced using okara and almond flour recorded significantly (p < 0.05) lower scores for appearance, shape, taste, texture and overall acceptance as compared to control. The sensory scores obtained for gluten-free cookies (F1, F2 and F3) were within acceptable range. Hence, it can be concluded that acceptable sensory properties of gluten-free cookies can be obtained by substituting wheat flour with okara and almond flour, thus indicating that by-products such as okara have the potential to be used in the development of baked food products.

References

Ahmed, H., Satheesh, N., & Dibaba, K. (2018). Functional, physical and sensory properties of cookies prepared from okara, red teff and wheat flours. Croatian journal of food science and technology, 10(1), 23-32.
Aljobair, M. O. (2022). Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour. Food Science & Nutrition, 10(10), 3415-3423.
Asghar, A., Afzaal, M., Saeed, F., Ahmed, A., Ateeq, H., Shah, Y. A., Islam, F., Hussain, M., Akram, N., & Shah, M. A. (2023). Valorisation and food applications of okara (soybean residue): A concurrent review. Food Science & Nutrition.
Bolarinwa, I. F., Lim, P. T., & Muhammad, K. (2019). Quality of gluten-free cookies from germinated brown rice flour. Food Research, 3(3), 199-207.
Fauad, S. N. A. M., Kaur, S., & Shafie, S. R. (2020). Nutritional Composition and Cost Differences between Gluten-Free and Gluten-Containing Food Products in Kuala Lumpur, Malaysia. Malaysian Journal of Medicine & Health Sciences, 16(6).
Feng, J. Y., Wang, R., Thakur, K., Ni, Z. J., Zhu, Y. Y., Hu, F., Zhang, J. G., & Wei, Z. J. (2021). Evolution of okara from waste to value added food ingredient: An account of its bio-valorisation for improved nutritional and functional effects. Trends in Food Science & Technology, 116, 669-680.
Hajas, L., Sipos, L., Csobod, É. C., Bálint, M. V., Juhász, R., & Benedek, C. (2022). Lentil (Lens culinaris Medik.) flour varieties as promising new ingredients for gluten-free cookies. Foods, 11(14), 2028.
Ikuomola, D. S., Otutu, O. L., & Oluniran, D. D. (2017). Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends. Cogent Food & Agriculture, 3(1), 1293471.
Kamble, D. B., & Rani, S. (2020). Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): A review. Legume Science, 2(1), e32.
Man, S. M., Stan, L., Păucean, A., Chiş, M. S., Mureşan, V., Socaci, S. A., Pop, A., & Muste, S. (2021). Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour. Applied Sciences, 11(11), 4791.
Martinescu, C. D., Sârbu, N. R., Velciov, A. B., & Stoin, D. (2020). Nutritional and sensory evaluation of gluten-free cake obtained from mixtures of rice flour, almond flour and arrowroot flour. Journal of Agroalimentary Processes and Technologies, 26(4), 368-374.
Mohammadi, M., Khorshidian, N., Yousefi, M., & Khaneghah, A. M. (2022). Physicochemical, rheological, and sensory properties of gluten-free cookie produced by flour of chestnut, date seed, and modified starch. Journal of Food Quality, 2022, 1-10.
Ostermann‐Porcel, M. V., Rinaldoni, A. N., Rodriguez‐Furlán, L. T., & Campderrós, M. E. (2017). Quality assessment of dried okara as a source of production of gluten‐free flour. Journal of the Science of Food and Agriculture, 97(9), 2934-2941.
Plazzotta, S., Nicoli, M. C., & Manzocco, L. (2022). Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread. Journal of the Science of Food and Agriculture, 103(8), 4025–4033.
Rahman, M. M., Mat, K., Ishigaki, G., & Akashi, R. (2021). A review of okara (soybean curd residue) utilisation as animal feed: Nutritive value and animal performance aspects. Animal Science Journal, 92(1), e13594.
Roquette, J. G., Rodríguez, D. R. O., Cahuana, L. A. P., De Almeida Lobo, F., Hevia, A., Sánchez‐Salguero, R., De Carvalho, H. W. P., & Tomazello‐Filho, M. (2023). Environmental forensics evaluation of residual soybean sludge using trees of Brazilian savannah. Environmental Nanotechnology, Monitoring and Management, 20, 100814.
Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in food science & technology, 103, 200-213.
Yildiz, E., & Gocmen, D. (2021). Use of almond flour and stevia in rice-based gluten-free cookie production. Journal of Food Science and Technology, 58, 940-951.