title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÐµÑÐµÐ½ÑÑ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¾ÐºÐ°ÑÑ Ñ Ð²ÑÑÐ¾ÐºÐ¸Ð¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of cookies based on okara with a high prebiotic content
Creators: name: ÐÐ¸Ð½ÐµÐ±Ð°Ñ, ÐÐ»ÑÐ³Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð¾ÐºÐ°ÑÐ°
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð²Ð¾Ð»Ð²Ð¾ÐºÐ½Ð°
Ð¾ÑÑ Ð¾Ð´Ñ ÑÐ¾ÐµÐ²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°
Ð¿ÐµÑÐµÐ½ÑÐµ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¾ÐºÐ°ÑÑ
zero waste Ð² Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾ÑÑÐ¸
okara
dietary fiber
soy production waste
okara-enriched cookies
zero waste in the food industry

description: Ð Ð½Ð°ÑÑÐ¾ÑÑÐµÐµ Ð²ÑÐµÐ¼Ñ ÑÑÑÐµÑÑÐ²ÑÐµÑ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½ÑÐ¹ Ð¸Ð½ÑÐµÑÐµÑ Ðº Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð³Ð¾ Ð¿Ð¾Ð±Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° ÑÐ¾ÐµÐ²ÑÑ Ð±Ð¾Ð±Ð¾Ð², Ð¾ÐºÐ°ÑÑ, Ð² ÐºÐ¾Ð½ÑÐµÐºÑÑÐµ ÐºÐ¾Ð½ÑÐµÐ¿ÑÐ¸Ð¸ Zero Waste, ÑÐ¿Ð¾ÑÐ¾Ð±ÑÑÐ²ÑÑ ÑÑÑÐ¾Ð¹ÑÐ¸Ð²Ð¾Ð¼Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÐµÐ´Ð¾Ð±Ð½ÑÑ Ð°Ð³ÑÐ¾Ð¾ÑÑÐ¾Ð´Ð¾Ð². ÐÐ°ÑÐµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð¾ Ð½Ð° Ð¾ÑÐµÐ½ÐºÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð·Ð°Ð¼ÐµÐ½Ñ ÑÐ°ÑÑÐ¸ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¾ÐºÐ°ÑÐ¾Ð¹ Ð½Ð° ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ, Ð¿Ð¸ÑÐ°ÑÐµÐ»ÑÐ½ÑÐµ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸ Ð¿ÐµÑÐµÐ½ÑÑ. ÐÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐµ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ Ð¾ÐºÐ°ÑÑ (Ð¾Ñ 21 % Ð´Ð¾ 30 %) Ð¿ÑÐ¸ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ð¸ Ð¿ÐµÑÐµÐ½ÑÑ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸, ÑÑÐ¾ Ð¿ÐµÑÐµÐ½ÑÐµ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð¾ÐºÐ°ÑÑ Ð¸Ð¼ÐµÐ»Ð¾ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ðµ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð²Ð»Ð°Ð³Ð¸, Ð±ÐµÐ»ÐºÐ°, Ð·Ð¾Ð»Ñ, Ð¶Ð¸ÑÐ° Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð²Ð¾Ð»Ð¾ÐºÐ¾Ð½ Ð¿Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½ÑÐ¼ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð¼. ÐÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð²ÑÑÐ²Ð¸Ð»Ð°, ÑÑÐ¾ Ð¿ÐµÑÐµÐ½ÑÐµ Ñ 29 % Ð¾ÐºÐ°ÑÑ Ð¸ Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¾Ð¹, Ð° ÑÐ°ÐºÐ¶Ðµ Ñ 21 % Ð¾ÐºÐ°ÑÑ Ð¸ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¾Ð¹ Ð¿Ð¾Ð»ÑÑÐ¸Ð»Ð¾ Ð²ÑÑÐ¾ÐºÐ¸Ðµ Ð¾ÑÐµÐ½ÐºÐ¸, ÑÑÐ°Ð²Ð½Ð¸Ð¼ÑÐµ Ñ ÐºÐ¾Ð½ÑÑÐ¾Ð»ÑÐ½ÑÐ¼ Ð¿ÐµÑÐµÐ½ÑÐµÐ¼, Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÑÑ Ð·Ð´Ð¾ÑÐ¾Ð²ÑÑ Ð°Ð»ÑÑÐµÑÐ½Ð°ÑÐ¸Ð²Ñ. ÐÐ´Ð½Ð°ÐºÐ¾ Ð¿ÐµÑÐµÐ½ÑÐµ Ð¸Ð· Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ñ Ð¾ÐºÐ°ÑÐ¾Ð¹ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð»Ð¾ Ð±Ð¾Ð»ÐµÐµ Ð²ÑÑÐ¾ÐºÐ¸Ð¹ Ð¿ÑÐ¾ÑÐµÐ½Ñ Ð¶Ð¸ÑÐ°, ÑÑÐ¾ Ð¼Ð¾Ð¶ÐµÑ Ð±ÑÑÑ Ð½ÐµÐ¶ÐµÐ»Ð°ÑÐµÐ»ÑÐ½ÑÐ¼ Ð´Ð»Ñ ÑÐµÑ, ÐºÑÐ¾ ÑÑÑÐµÐ¼Ð¸ÑÑÑ ÑÐ½Ð¸Ð·Ð¸ÑÑ Ð¼Ð°ÑÑÑ ÑÐµÐ»Ð°. Ð­ÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÑÐ°ÐºÐ¶Ðµ ÑÐºÐ°Ð·ÑÐ²Ð°ÐµÑ Ð½Ð° Ð±Ð¾Ð»ÐµÐµ Ð²ÑÑÐ¾ÐºÐ¸Ðµ Ð·Ð°ÑÑÐ°ÑÑ Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¼Ð¸Ð½Ð´Ð°Ð»ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸, ÑÑÐ¾ Ð¼Ð¾Ð¶ÐµÑ Ð±ÑÑÑ Ð½ÐµÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½ÑÐ¼. Ð¢Ð°ÐºÐ¸Ð¼ Ð¾Ð±ÑÐ°Ð·Ð¾Ð¼, ÑÐ²Ð¾Ð»ÑÑÐ¸Ñ Ð¾ÐºÐ°ÑÑ Ð¾Ñ Ð¾ÑÑÐ¾Ð´Ð° Ð´Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð½Ð¾Ð¹ ÑÑÐ¾Ð¸Ð¼Ð¾ÑÑÑÑ Ð¿Ð¾Ð´ÑÐµÑÐºÐ¸Ð²Ð°ÐµÑ Ð½Ðµ ÑÐ¾Ð»ÑÐºÐ¾ Ð²Ð°Ð¶Ð½Ð¾ÑÑÑ ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð¾ÑÑÐ¾Ð´Ð¾Ð², Ð½Ð¾ Ð¸ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ÑÑÑ Ð±Ð°Ð»Ð°Ð½ÑÐ° Ð¼ÐµÐ¶Ð´Ñ Ð¿Ð¸ÑÐ°ÑÐµÐ»ÑÐ½Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÑÑ Ð¸ ÑÐºÐ¾Ð½Ð¾Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÑÑ Ð² Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ Ð¿ÑÐ¾Ð¼ÑÑÐ»ÐµÐ½Ð½Ð¾ÑÑÐ¸. Ð ÑÐ°Ð¼ÐºÐ°Ñ Ð½Ð°ÑÐµÐ³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¼Ñ Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð»Ð¸ ÑÐµÐºÑÑÐ¸Ðµ ÑÐµÐ½Ð´ÐµÐ½ÑÐ¸Ð¸, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð»Ð¸ Ð½Ð¾Ð²ÑÐµ ÑÐµÑÐµÐ¿ÑÑÑÑ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¿ÑÐ¸Ð·Ð²Ð°Ð»Ð¸ Ðº Ð²Ð½ÐµÐ´ÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¸Ð½ÑÐ¸Ð¿Ð¾Ð² Zero Waste Ð² Ð¿ÑÐ°ÐºÑÐ¸ÐºÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾ÐºÐ°ÑÑ Ð² Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ðµ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð².
description: Currently, there is an increased interest in using the main by-product of soybeans, okara, within the framework of the Zero Waste concept, promoting the sustainable utilization of edible agricultural waste. Our research aims to assess the impact of replacing part of wheat flour with okara on the physicochemical, nutritional, and organoleptic characteristics of cookies. We utilized various concentrations of okara (ranging from 21 % to 30 %) in the cookie preparation. Results showed that cookies with added okara had increased levels of moisture, protein, ash, fat, and dietary fiber compared to the control sample. Organoleptic evaluation revealed that cookies with 29 % okara and wheat flour, as well as 21 % okara and almond flour, received high ratings, comparable to the control cookies, providing a healthy alternative. However, cookies made with almond flour and okara had a higher fat percentage, which may be undesirable for those seeking weight reduction. Economic evaluation also indicates higher production costs for cookies using almond flour, which may be impractical. Thus, the evolution of okara from waste to a value-added product underscores not only the importance of waste reduction but also the necessity for a balance between nutritional value and economic feasibility in the food industry. Within our research, we analyzed current trends, developed new recipes, and advocated for the incorporation of Zero Waste principles into the practice of utilizing okara in food production.