Elaboración de galletas integrales en bases a okara y miel de caña de azúcar

Abstract

Was used 10, 20 and 30% of okara “soy pulp” (factor A), and three levels of cane syrup (15, 20 and 25%) (factor B), for making cookies based on okara and cane syrup, with six repetitions per treatment distributed under a completely randomized bi-factorial arrangement design. It was established that the protein content did not present statistical differences (P>0,05), from which the highest value was 30% of okara with a measure of 12,1% + 0,55, and the lowest values occurred in the treatments 0% of okara presenting a measure of 10,60% + 0,55 respectively; on the other hand the dietary fiber content ranged from 1,15 to 1,54% for the different levels of okara. As for the sensory analysis, no significant different were found (P>0,05); the mixture with a ratio of 20% okara and 25% of cane syrup obtained the highest acceptance by the consumer. The results of microbiological analysis of all treatments are within ranges established by the INEN 2085 standards. The lower production cost is $ 5,74 per kilogram, this value belongs to the mixture (0% of Okara and 15% of cane syrup); when increasing levels of cane syrup in the other treatments production costs rose sharply