Abstract
Okara contains several kinds of functional substances, but most of it is treated as industrial waste. We investigated the effect of adding dry okara on the taste and properties of cake.
An increasing amount of dry okara resulted in cakes with a decreasing specific loaf volume and cohesiveness. The decreasing cohesiveness corresponded to the result of a sensory evaluation. Changes in the adhesiveness and hardness were not detected by rheological measurements.
No significant difference in the total sensory evaluation scores was detected between the ordinary cake and cake with added dry okara.
