Nutritional value and fiber content of cookies prepared from okara flour substitution: study on dietary fiber, isoflavone, and chemical properties

Abstract

Abstract Cookies as a popular and ready-to-eat snack began to be developed as an alternative food for people with special diets. Soy products are known to be a source of inexpensive protein, nutritious and have functional properties. Okara as a soybean residue from soymilk production has nutritional value such as protein, fat, antioxidant like isoflavone and others that can be applied to a variety of food such as cookies. The target of this study is to evaluate the fiber and nutritional value of cookies made from okara flour. Prepared cookies are analyzed for proximate, texture, antioxidant and fiber content. This study used ANOVA and followed with Honest Significants Difference (HSD) consisting 3 treatments (A0B0-without substitution of okara flour, A3B2-20% okara flour substitution and 0,5gram cinnamon powder and A4B2-30% okara flour substitution and 0,5gram cinnamon powder). The range of the cookie’s moisture content, ash, crude protein, fat, and carbohydrate was 2.16-4.01%, 1.39-1.65%, 9.1-17.09%, 17.20-21.07%, and 60.24-65.86% respectively. The highest fiber content (3.52%) and isoflavone level (47.4μg/mg) of cookies were cookies prepared with okara flour substitution 30%.