Food Science Students Fighting Hunger Competition - Development of Okara-Spirulina Biscuits

Ng Soon Ming, Kenny Koh Sze Yen, Tan Pei Wan, Vincent Yap Jin Sheng, Shaun Tan Yi Shen

Abstract

Despite having good nutritional profile, close to 30-tonnes of okara (豆渣), the residue left after the production of soybean products, are discarded as food waste in Singapore. This project aims to use okara to develop an innovative shelf stable product having high protein and dietary fibre with no added salt. Okara dough and spirulina dough were co-extruded to form a 3-layers biscuit andbaked using two successive baking cycles to ensure quality and safety. Three variations of thebiscuits, namely 20%, 40% and 60% of okara were tested and sensory evaluation (n=50) revealedthat 40% okara-spirulina biscuits with water activity of 2.68 ± 0.35 had the best sensory attributes.Nutrient analysis showed that okara-spirulina biscuits fulfilled FDA high protein and high dietary fibre claims by having 13g and 9g of protein and dietary fibre per 100g respectively. Salt was eliminated leaving baking powder as main sodium contributor. Vacuum packaging using PA/LDPE film with high puncture resistance and barrier properties was used to improve transport efficiency while preventing oxidation rancidity and loss of product crispiness. In conclusion, okara-spirulina biscuits exhibited the potential of recycling okara and transforming it into a nutrient rich tasty.

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Summary

_{Food Fraud – and the focus on prevention – is an important and evolving food industry focus. Even though the vast majority of these incidents do not have a health hazard in some ways they are more dangerous because the substances and actions are unknown and untraceable. The types of food fraud stretch the traditional role of food science and technology to include criminology, supply chain traceability and other control systems. The food authenticity and integrity testing will be the most complex actions and their value should be assessed in terms of the contribution to prevention. This Scientific Information Bulletin (SIB) presents an introduction, review of incidents, the fundamentals of prevention which then provide insight on the optimal role of Food Science and Technology.}

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2017

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Food Science Students Fighting Hunger Competition - Development of Okara-Spirulina Biscuits

2017

Congratulations Prof. Dr. Purwiyatno Hariyadi

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