Investigation of the influence of soybean okara on the quality of waffle cups

Abstract

The enrichment of recipes for products containing only refined raw materials, such as waffle cups for ice-cream, is a modern trend in relation to such products. The use of soy okara in wet and dried form for these purposes allows us to unlock the potential of this raw material as an improver of the quality of waffle products. In the recipe of the cups, soy okara was introduced instead of flour dry matter in an amount of 10–30% i increments of 5%. In the waffle test, the mass fraction of moisture and spreadability were determined, in finished products – the mass fraction of moisture and wetness. It was found that the use of wet and dry soy okara instead of flour dry matter in the formulations of waffle cups for ice cream can increase the moisture content of the dough by 2,3–4,9% and 3,6–8,8% and reduce its spreadability by 2–13 mm and 2–7 mm, respectively. In ready-made waffle cups, the introduction of wet and dry soy okara contributes to an increase in the mass fraction of moisture by 0,1–0,4% and 0,1–0,9%, a decrease in wetness by 2–22% and 2–15%, respectively, compared with the control sample. According to the totality of indicators, a rational dosage of wet and dry soy okara instead of flour dry matter in the formulations of waffle cups, 15% wet soy okara and 20% dry soy okara are accepted. At the same time, the wetness of finished products is reduced by 5–6%, which will positively affect the consumer properties of finished products when stored with ice cream.