Effects of Different Amounts of Okara on Physiochemical Properties and Sensory Acceptability of Okara-Based Spread

Abstract

Soybean processing generates significant food waste, with okara, a nutrient-rich byproduct, often discarded or used as animal feed. For every kilogram of soybeans processed, approximately 1.2 kg of okara is produced. This study investigates the effects of different amounts of okara on the quality and acceptability of okara-based spreads. The research evaluates how varying levels of okara influence the spread's physical, chemical, and sensory properties. Sensory evaluations will focus on attributes such as colour, taste, texture, and overall acceptance. The study highlights okara’s potential as a high-nutrient, eco-friendly ingredient, reducing food waste while promoting sustainable food systems. It seeks to transform okara from a discarded byproduct into a valued ingredient, benefiting both consumers and the environment.