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10.2174/0113852728267166231123111707Chemical Characteristics and Sensory Properties of Novel Snacks Produced with Okara Fortified with Omega-3 from Fish Oil
Facultad de Ciencias Exactas y Naturales, FACEN – Universidad Nacional de Asunción - UNA
IIMyC Instituto de Investigaciones Marinas y Costeras CONICET INIDEP, Mar del Plata
Published: 24.02.2021.
Volume 10, Issue 3 (2020)
pp. 82-94;
Abstract
The aim of the present work was to develop a new soy-based food product and evaluate its chemical and sensory properties. A soy-based snack was mixed with rice (Oryza sativa), fortified with eicos-apentaenoic acid (EPA) and docosahexaenoic acid (DHA) Omega-3 fatty acids from sh by-products in encapsulated and emulsion form. Soy beans were subjected to grinding processes, maceration in pure distilled water, filtration and pasteurization, to obtain vegetable drinks and generate solid residue. Finally, a sensory analysis of the product obtained was carried out. The snacks protein content was around 17%. From the sensory evaluation, it could be concluded that the snacks with 50% of okara had great acceptability and the addition of Omega-3 was also acceptable. So, okara represents an excellent raw material that can be utilized for dietary protein fortification. On the other hand, it proposes based on soy and fish by-products allow sustainable development and contribute to the economy of each sector.
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