Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017, Article ID 4071585, 8 pages
https://doi.org/10.1155/2017/4071585
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; ra.ude.lsnu@pmacm

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.

Linked References

  1. H. Mirhosseini, F. A. Rashid, B. T. Amid, K. W. Cheong, M. Kazemi, and M. Zulkurnain, “Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta,” LWT—Food Science and Technology, vol. 63, pp. 184–190, 2015. View at Google Scholar
  2. A. Torbica, M. Hadnadev, and T. D. Hadnadev, “Rice and buckwheat flour characterisation and its relation to cookie quality,” Food Research International, vol. 48, no. 1, pp. 277–283, 2012. View at Publisher · View at Google Scholar · View at Scopus
  3. A. N. Rinaldoni, D. R. Palatnik, N. Zaritzky, and M. E. Campderrós, “Soft cheese-like product development enriched with soy protein concentrates,” LWT—Food Science and Technology, vol. 55, no. 1, pp. 139–147, 2014. View at Publisher · View at Google Scholar · View at Scopus
  4. F. Sansone, P. Picerno, T. Mencherini et al., “Enhanced technological and permeation properties of a microencapsulated soy isoflavones extract,” Journal of Food Engineering, vol. 115, no. 3, pp. 298–305, 2013. View at Publisher · View at Google Scholar · View at Scopus
  5. M. Foschia, S. Horstmann, E. K. Arendt, and E. Zannini, “Nutritional therapy—facing the gap between coeliac disease and gluten-free food,” International Journal of Food Microbiology, 2016. View at Publisher · View at Google Scholar
  6. J. Strada and I. A. Vila, “La producción de soja en Argentina: causas e impactos de su expansión,” La Revista del CCC, no. 23, 2015, http://www.centrocultural.coop/revista/articulo/550/. View at Google Scholar
  7. H. D. Genta, M. L. Genta, N. V. Álvarez, and M. S. Santana, “Production and acceptance of a soy candy,” Journal of Food Engineering, vol. 53, no. 2, pp. 199–202, 2002. View at Publisher · View at Google Scholar · View at Scopus
  8. A. Redondo-Cuenca, M. J. Villanueva-Suárez, and I. Mateos-Aparicio, “Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and English methods,” Food Chemistry, vol. 108, no. 3, pp. 1099–1105, 2008. View at Publisher · View at Google Scholar · View at Scopus
  9. A. Aguado, Development of okara powder as a gluten free alternative to all purpose flour for value added use in baked goods [Thesis], Faculty of the Graduate School of the University of Maryland, College Park, Md, USA, 2010, http://hdl.handle.net/1903/11281.
  10. A. R. Abdel-Moemin, “Healthy cookies from cooked fish bones,” Food Bioscience, vol. 12, pp. 114–121, 2015. View at Publisher · View at Google Scholar · View at Scopus
  11. A. A. Wani, D. S. Sogi, P. Singh, P. Sharma, and A. Pangal, “Dough-handling and cookie-making properties of wheat flour-watermelon protein isolate blends,” Food and Bioprocess Technology, vol. 5, no. 5, pp. 1612–1621, 2012. View at Publisher · View at Google Scholar · View at Scopus
  12. B. Škrbić and J. Cvejanov, “The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: impact on nutritional composition, content of heavy elements and physical properties,” Food Chemistry, vol. 124, no. 4, pp. 1416–1422, 2011. View at Publisher · View at Google Scholar · View at Scopus
  13. B. Pareyt, F. Talhaoui, G. Kerckhofs et al., “The role of sugar and fat in sugar-snap cookies: structural and textural properties,” Journal of Food Engineering, vol. 90, no. 3, pp. 400–408, 2009. View at Publisher · View at Google Scholar · View at Scopus
  14. S. A. Abrams, I. J. Griffin, K. M. Hawthorne et al., “A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents,” American Journal of Clinical Nutrition, vol. 82, no. 2, pp. 471–476, 2005. View at Google Scholar · View at Scopus
  15. S. Hempel, A. Jacob, and H. Rohm, “Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers,” European Food Research and Technology, vol. 224, no. 3, pp. 335–341, 2007. View at Publisher · View at Google Scholar · View at Scopus
  16. F. Nazzaro, F. Fratianni, R. Coppola, A. Sada, and P. Orlando, “Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions,” Journal of Functional Foods, vol. 1, no. 3, pp. 319–323, 2009. View at Publisher · View at Google Scholar · View at Scopus
  17. K. R. Niness, “Inulin and oligofructose: what are they?” The Journal of Nutrition, vol. 129, no. 7, pp. 1402–1406, 1999. View at Google Scholar · View at Scopus
  18. M. Shoaiba, A. Shehzada, M. Omar et al., “Inulin: properties, health benefits and food applications,” Carbohydrate Polymers, vol. 147, pp. 444–454, 2016. View at Google Scholar
  19. Y. Bankole, A. Tanimola, R. Odunukan, and D. Samuel, “Functional and Nutritional Characteristics of Cassava Flour (Lafun) fortified with soybeans,” Journal of Educational and Social Research, vol. 3, no. 8, pp. 163–170, 2013. View at Publisher · View at Google Scholar
  20. AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Arlington, Va, USA, 16th edition, 1995.
  21. CAA, Código Alimentario Argentino, Administración Nacional de Alimentos, Medicamentos y Tecnología Médica, Capítulo IX (Alimentos farináceos–cereales, harinas y derivados), 2014.
  22. S. Walker, K. Seetharaman, and A. Goldstein, “Characterizing physicochemical changes of cookies baked in a commercial oven,” Food Research International, vol. 48, no. 1, pp. 249–256, 2012. View at Publisher · View at Google Scholar · View at Scopus
  23. A. Chauhan, D. C. Saxena, and S. Singh, “Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour,” LWT—Food Science and Technology, vol. 63, no. 2, pp. 939–945, 2015. View at Publisher · View at Google Scholar · View at Scopus
  24. M. Moiraghi, P. D. Ribotta, M. H. Morcillo, O. J. Rubiolo, G. T. Perez, and A. E. León, “Influencia del contenido de almidón dañado sobre la calidad galletitera en harinas triticale,” Agriscientia, vol. 2, pp. 3–8, 2003. View at Google Scholar
  25. American Association of Cereal Chemists (AACC), Approved Methods of the American Association of Cereal Chemists, American Association of Cereal Chemists (AACC), Eagan, Minn, USA, 9th edition, 2000.
  26. B. Pareyt, E. Wilderjans, H. Goesaert, K. Brijs, and J. A. Delcour, “The role of gluten in a sugar-snap cookie system: a model approach based on gluten-starch blends,” Journal of Cereal Science, vol. 48, no. 3, pp. 863–869, 2008. View at Publisher · View at Google Scholar · View at Scopus
  27. D. R. Palatnik, M. V. Ostermann-Porcel, U. González, N. Zaritzky, and M. E. Campderrós, “Recovery of caprine whey protein and its application in a food protein formulation,” LWT—Food Science and Technology, vol. 63, pp. 331–338, 2015. View at Google Scholar
  28. K. Zhu, P. J. Kanu, I. P. Claver, K. Zhu, H. Qian, and H. Zhou, “A method for evaluating Hunter whiteness of mixed powders,” Advanced Powder Technology, vol. 20, no. 2, pp. 123–126, 2009. View at Publisher · View at Google Scholar · View at Scopus
  29. L. T. Rodriguez-Furlán, A. Pérez-Padilla, and M. E. Campderrós, “Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix,” Food Chemistry, vol. 170, pp. 257–264, 2015. View at Publisher · View at Google Scholar · View at Scopus
  30. B. G. Muller and G. Tobin, “Evaluación de los nutrientes,” in Nutrición y Ciencia de los Alimentos, p. 146, Editorial Acribia S.A., Zaragoza, Spain, 1993. View at Google Scholar
  31. M. Meilgaard, G. Civille, and B. Carr, Sensory Evaluation Techniques, CRC Press, New Jersey, NJ, USA, 4th edition, 2006. View at Publisher · View at Google Scholar
  32. C.-Y. Ma, W.-S. Liu, K. C. Kwok, and F. Kwok, “Isolation and characterization of proteins from soymilk residue (okara),” Food Research International, vol. 29, no. 8, pp. 799–805, 1996. View at Publisher · View at Google Scholar · View at Scopus
  33. K. H. Vishwanathan, V. Singh, and R. Subramanian, “Influence of particle size on protein extractability from soybean and okara,” Journal of Food Engineering, vol. 102, no. 3, pp. 240–246, 2011. View at Publisher · View at Google Scholar · View at Scopus
  34. K. H. McWatters, “Cookie baking properties of defatted peanut, soybean, and field pea flours,” Cereal Chemistry, vol. 55, pp. 853–863, 1978. View at Google Scholar
  35. B. Singh, M. Bajaj, A. Kaur, S. Sharma, and J. S. Sidhu, “Studies on the development of high-protein biscuits from composite flours,” Plant Foods for Human Nutrition, vol. 43, no. 2, pp. 181–189, 1993. View at Publisher · View at Google Scholar · View at Scopus
  36. F. Zucco, Y. Borsuk, and S. D. Arntfield, “Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes,” LWT-Food Science and Technology, vol. 44, no. 10, pp. 2070–2076, 2011. View at Publisher · View at Google Scholar · View at Scopus
  37. J. C. Cheftel, J. L. Cuq, and D. Lorient, Proteínas Alimentarias: Bioquímica, Propiedades Funcionales, Valor Nutricional, Modificaciones Químicas, Acribia, 1989.
  38. S. Chevallier, P. Colonna, G. Della Valle, and D. Lourdin, “Contribution of major ingredients during baking of biscuit dough systems,” Journal of Cereal Science, vol. 31, no. 3, pp. 241–252, 2000. View at Publisher · View at Google Scholar · View at Scopus
  39. A. N. Rinaldoni, M. E. Campderrós, and A. Pérez-Padilla, “Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin,” LWT—Food Science and Technology, vol. 45, no. 2, pp. 142–147, 2012. View at Publisher · View at Google Scholar · View at Scopus
  40. J. M. W. Wong, C. W. C. Kendall, R. Souza, E. Azadeh, A. Marchie, and E. Vidgen, “The effect on the blood lipid profile of soy foods combined with a prebiotic: a randomized controlled trial,” Metabolism Clinical and Experimental, vol. 59, no. 9, pp. 1331–1340, 2010. View at Publisher · View at Google Scholar