Development of Breadcrumb-like Processed Food from Okara

Abstract

This study explored a novel, processed food "breadcrumb-like okara", which can be substituted for breadcrumbs.

Breadcrumb-like okara can be prepared by filtration of bean-curd refuse through a colander and subsequent drying. In comparison with the grains of dried breadcrumbs, those of breadcrumb-like okara were more spherical. Change to the color of breadcrumb-like okara depended on its moisture content rather than the drying temperature.

Furthermore, foods with breadcrumb-like okara coating contained higher dietary fiber content than those coated with dried breadcrumbs. However, food with breadcrumb-like okara coating absorbed more oil, were more tough, possessed a brighter and more intense yellow color, and were more flavorful. Moreover, the water weight of breadcrumb-like okara before frying correlated with the weight loss, oil content, breaking stress, and breaking stress-strain ratio of the fried foods quality.