Okara is the by-product of soymilk and tofu manufactures. It is cheap and nutritious, thus has great potential to be applied in healthy snack foods. In this study, a puffed soy/rice cake product was developed and consumer preference and acceptance tests were conducted.;Okara pellets were prepared by extruding a mixture of dried okara and rice flour (3:2) (w/w) with a twin-screw extruder. Later, soy/rice cakes were puffed from the mixture of okara pellets and parboiled rice using a rice cake machine. The experiment factorial design was 4 x 2 x 3 x 3 with two replications. This was a Split Plot Design. Main plot was okara pellets and parboiled rice: 90/10, 70/30, 40/60, and 0/100 (w/w). Subplots were moisture contents: 14 and 17%, heating temperatures (221, 232, 243°C) and heating time (4, 5, 6s). The cakes were evaluated for specific volume (SPV), texture, color, and integrity. All the processing factors and most interactions had significant effects. The respective decrease of okara content and increase of moisture, heating temperature and time led to greater SPV, higher hardness, darker color, and higher integrity. The consumer tests indicated that the soy/rice cake containing 70% okara pellets was preferred to the other samples and the 90% one was liked least. The possible drivers of liking were okara pellets content, hardness, specific volume, bright color and integrity.
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机译：豆渣和豆腐制品是豆渣的副产品。它便宜又营养，因此在健康休闲食品中具有巨大的潜力。在这项研究中，开发了膨化的大豆/大米蛋糕产品，并进行了消费者喜好和接受度测试。通过将干豆渣和米粉（3：2）（w / w）的混合物与双胞胎一起挤出制备豆渣颗粒-螺杆挤出机。之后，使用米饼机从豆渣粒和煮米饭的混合物中膨化大豆/大米饼。实验阶乘设计为4 x 2 x 3 x 3，重复两次。这是一个拆分图设计。主要地块是豆渣颗粒和煮熟的米：90 / 10、70 / 30、40 / 60和0/100（w / w）。子图为水分含量：14％和17％，加热温度（221、232、243°C）和加热时间（4、5、6s）。对饼进行比体积（SPV），质地，颜色和完整性的评估。所有加工因素和大多数相互作用都具有显着影响。豆渣含量的减少以及水分，加热温度和时间的增加导致SPV更高，硬度更高，颜色更深，完整性更高。消费者测试表明，豆渣/大米饼中豆渣颗粒的含量为70％，优于其他样品，其中90％的豆渣/米饼的含量最低。可能的原因是豆渣颗粒的含量，硬度，比容，明亮的颜色和完整性。
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