Study on utilization of okara in flavored soy ice cream making

Putri, Felicia (2014) Study on utilization of okara in flavored soy ice cream making. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Okara is a byproduct of soymilk and tofu production, which is high in protein and dietary fiber. This research was aimed to study the utilization of okara in flavored soy ice cream as lactose free product. Flavored soy ice cream was made with different okara flour concentration (5%, 7.5%, 10%) and types of flavoring (green jasmine tea, coconut, vanilla, pandan-leaf and coffee). Okara flour was steam pretreated, while soymilk was boiled in NaHCO3 solution for 10 minutes to reduce the beany flavor. Physicochemical and organoleptic characteristics of flavored soy ice cream were observed and the chosen preferred formulation was chosen based onhedonic test. Green jasmine tea flavored soy ice cream with 10% okara flour was the chosen preferred formula with consideration of its highest okara flour incorporation, hence higher total dietary fiber and its acceptancewas included in the group with highest acceptance. Green jasmine tea flavored soy ice cream per serving size (118 mL)contained 79.32g moisture, 0.57g ash, 3.10g fat, 4.54 g protein, 30.47 g carbohydrate and 5.03 g total dietary fiber. It was considered to be low fat, high in dietary fiber and suitable for lactose intolerant people.

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