Chemical characteristics and sensory properties of novel snacks produced with okara fortified with omega-3 from fish oil

Trinidad Sandra Álvarez, Daniela Lorena Lamas


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 fish 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.


Okara; soybean by-product; sensory analysis; protein; omega-3

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