Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara

• Published in: Journal of culinary science & technology Vol. 21; no. 4; pp. 606 - 619
• Main Authors: Nguyen Doan Mai, Huynh, Phan Thi Lan, Khanh, Techapun, Charin, Leksawasdi, Noppol, Taesuwan, Siraphat, Hanprom, Nattharika, Sompakdee, Norramon, Nunta, Rojarej, Khemacheewakul, Julaluk
• Format: Journal Article
• Language: English
• Published: Binghamton Taylor & Francis 04.07.2023; Taylor & Francis LLC
• Subjects: antioxidant; Butter; Butter cake; Cakes; Flour; Food industry; Food quality; green soybean; Industrial development; Nutritive value; Okara; Phenolic compounds; phenolic content; Phenols; Proteins; Quality assessment; Sensory properties; Soybeans; Substitutes; Sustainability; Sustainable development; Wheat; wheat flour substitution
• ISSN: 1542-8052; 1542-8044
• DOI: 10.1080/15428052.2021.1978363

Using byproducts from the food industry to produce healthy and sustainable food was an integral component of the sustainable development goals. This research was aimed to assess the effect of substituting wheat flour with nutrient-rich green soybean okara (GSBO) flour on the quality and nutritional values of butter cake. The result showed that the GSBO-substituted flour had significantly (p ≤ 0.05) higher water and oil absorption capacities, higher protein, fiber and total phenolic content (TPC), and more favorable sensory characteristics compared to wheat flour. Specifically, 20% GSBO butter cake contained significantly (p ≤ 0.05) highest amounts of protein, fiber, TPC, and scores of all sensory characteristics. In conclusion, substitution of up to 20% GSBO to wheat flour could improve the nutritional quality of butter cake. Application of GSBO flour in butter cake contributes to the sustainable goal of achieving zero waste and development of a plant protein-based product in sustainable healthy diet.