SOYA OKARA IN THE PRODUCTION OF PROTEIN BARS

GFLJID

Abstract

Soy is currently the most cultivated plant worldwide. Of all the products derived from this grain, soy milk has a very high economic value, as the grain is not only sold but also used as the basis for the preparation of many food products, including tofu (bean curd), soy whey, soy yogurt and soy-based cheese. The residue produced when soybeans are ground after extraction of the soluble fraction in water to produce soy milk is called okara. Since okara is a by-product, the method of its extraction will be determined based on the parameters to produce soy milk with a high soluble solid (especially protein) content. Okara usually degrades very quickly due to its high activity. The most common method of preserving okara is to dry the product immediately after it is obtained. Snacks, as cereal-based products, are the most commonly consumed and represent an important source of starch and other dietary carbohydrates, which play an important role in the energy requirements and nutrient intake of humans. The objective of this work was to develop a production method of protein bar with soybean okra to achieve high protein content and improve its nutritional value. The object of this study is the production technology of protein bar using soybean okra. Soybean pellets obtained as a result of soybean milk production from soybean varieties “SIBNIIC” included in the State Register of breeding achievements, allowed for use in Russia, in Krasnoyarsk region. According to the results of scientific researches the method of protein bars production was developed, the intellectual property of which was protected by the patent of the Russian Federation №2823964. On the basis of the obtained patent the technological scheme of protein bar production was developed. In this study it was found that soybean okara can be used as an ingredient for the preparation of protein bars with acceptable chemical and flavor qualities. In addition, the protein bars showed high protein levels and the ingredients used in the formulation resulted in products enriched with polyphenols, minerals and dietary fiber. The inclusion of soy okra in the protein bars resulted in a significant increase in the nutritional value of the product, as well as providing new alternatives for the use of a by-product in soy milk technology and helping to reduce waste in the environment.