Examination for Diversification and Practical Application of Breadcrumb-like Processed Food from Okara

Abstract

In this study, we evaluated the effects of different particle sizes and moisture contents on the texture and storage stability of okara-based breadcrumb-like processed food (breadcrumb-like okara), which can be substituted for breadcrumbs. We found that breadcrumb-like okara, which forms large particles with a low moisture content, did not immediately break, even when compressed, and formed a hard batter. No significant particle size-associated variation was observed in peroxide values of samples that were deep-fried after storage at 25.5±0.8°C. However, after frying, the peroxide values of larger particles increased more rapidly during storage. The quality of fried foods using breadcrumb-like okara satisfies the regulations of the Ministry of Health, Labor and Welfare for 16 h after frying, and the peroxide values of these particles are lower than those of dried wheat breadcrumbs.