Abstract
To develop new uses for okam-tempe (OT), a high-fiber foodstuff made of fermented okara, OT was applied to hamburger steaks and cupcakes, and the effects on their rheological and sensory scores were studied. In hamburger steaks in which 20% of the minced meat was substituted with minced OT, the drip outflow and shrinkage of the hamburger were suppressed during broiling, whereas hardening of the hamburgers during storage at 4°C was significantly retarded. The substitution of minced meat with up to 20% OT did not affect the sensory scores of the hamburger steaks. When cocoa-cupcakes were prepared with 10% OT-substituted wheat flour, hardening of the cupcake texture and retrogradation of starch were retarded during storage at 4°C for 4days. Moreover, the fat oxidation in cupcakes stored at 40°C was inhibited. Sensory tests on the cupcakes showed that the substitution of 10% of the wheat flour with OT did not affect subjective preference. These results suggest that OT could be a useful food additive for improving the qualities of both hamburger steaks and cupcakes during processing and storage.
