Nutritional Composition and Physical Properties of Cookies Formulated with Soybean Residue
DOI:
https://doi.org/10.36877/aafrj.a0000551Abstract
The soybean residue is the main solid waste produced during soy milk and tofu production. A huge amount of soybean residue (okara) was produced and dumped in the municipal landfills thus creating an environmental problem. Hence, the use of by-products is an important strategy to valorise food-industrial productive chains. The okara comprises cellulose, hemicellulose, and lignin which can be utilised in the production of bakery goods like cookies. Therefore, this study was conducted to determine the effects of different percentages of okara used on the nutritional composition (moisture, ash, crude protein, crude fat and total carbohydrates) and physical properties (weight loss, thickness and hardness) of okara-containing cookies. The cookies were formulated according to the ratio between okara and wheat flour; F1 [control] (0:40), F2 (10:30), F3 (20:20) and F4 (30:10). The incorporation of okara significantly (p<0.05) decreased the moisture content of cookies as compared to control. The highest ash content was recorded in F4 cookies. The study also found that different percentages of okara used did not significantly affect the protein content between F2, F3 and F4, however, F2 recorded significantly lower protein content when compared to control. Meanwhile, lower (p<0.05) fat content was found in F2, F3 and F4 cookies when compared to control. The incorporation of okara significantly (p<0.05) increased the carbohydrate content for F2, F3 and F4 cookies as compared to control. Regarding the physical properties of cookies, the highest values of hardness were shown in control samples followed by F2, F3 and F4 cookies. Meanwhile, no significant difference was found in weight loss for each sample. Overall, the present results indicated that the incorporation of soybean residue in cookie formulation improved the nutritional value in terms of total carbohydrates and slight impact on the physical properties of cookies.
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Copyright (c) 2026 Mohamad Afifi Ismail, Siti Nurhaziqah Bahrin, Yan Yan Lee
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