Examination and Quality Evaluation of Okara in Fried Food Preparation

Abstract

This study explored a novel, processed food “breadcrumbs-like okara”, which can be substituted for breadcrumbs. Compared to breadcrumbs, breadcrumbs-like okara were found to (1) have a higher oil content, (2) have a brittle structure because they were composed of random and non-uniform pores, and (3) produce more flavorful crumbs. In storage tests, the peroxide values of the prepared breadcrumbs-like okara was within the index range of the Ministry of Health, Labor and Welfare for 60 days at room temperature and for 6 hours after frying. In addition, the texture of breadcrumbs and breadcrumbs-like okara varies depending on the size of the particles. It is important to consider the quality from a microscopic point of view and to consider the choice according to individual preferences, such as the desire to consume more dietary fiber or to eat crumbs with a softer texture.