Abstract
As a part of effective utilization of Okara (by-product of Tofu processing), some baking characteristics, palatability of the product and oxidation stability of lipids contained were studied. The POV data showed that cookies contained Okara from 0 to 10%, 20% and from 30 to 50% were kept bellow 30meq/kg for 430 days, 330 days and 200 days respectively. The tendency of decreasing anti-oxidant activity by increasing amount of Okara to cookies was due to excess burning phenomenon by heat. Fracture test of cookies contained Okara by compression showed lack of shortness. On the other hand, pound cake contained Okare showed sufficient swelling and softness. Both of cookies and pound cake contained from 10 to 20% of Okara were evaluated high palatability by sensory test of young women panel.
