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Journal of Food Quality
Volume 2017 (2017), Article ID 4071585, 8 pages
Research Article

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

1Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Ejército de los Andes, 950-5700 San Luis, Argentina
2Facultad de Ciencias de la Salud, Universidad Nacional de San Luis, Ejército de los Andes, 950-5700 San Luis, Argentina

Correspondence should be addressed to Mercedes E. Campderrós

Received 7 July 2016; Revised 13 September 2016; Accepted 18 September 2016; Published 11 January 2017

Academic Editor: Giuseppe Zeppa

Copyright © 2017 María V. Ostermann-Porcel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.