Abstract
Raw okara, a by-product of tofu manufacturing, is richly nutritious, but is typically discarded. We endeavoured to develop a processed cereal-like food containing 70% raw okara by weight, in order to mitigate the problems associated with the mass disposal of raw okara, and to provide a healthy breakfast alternative. Samples were heated at 100°C, 120°C, or 150°C, and then the moisture content, water activity, breaking stress, colour, and change in weight after soaking in milk, were measured. The appearance of the sample surface was also noted. The equivalent measurements were made for commercially available products to evaluate sample quality. The results showed that the resulting processed cereal-like food, containing 70% raw okara by weight, was, with the exception of its hardness after heating at 100°C for 90 to 120 min, similar in quality to commercially available products.
