Abstract:
Okara is a by-product in soymilk and tofu manufacturing which is cheap but nutritious.
It is low in fat, high level of dietary fiber and good quality protein; thus, making it
highly potential to be utilized into healthy snack food. Peanut butter is an alternative
product that can be produced from partial substitution of okara. The objectives of this
study were to determine effects of okara substitution and level of emulsifier on
physicochemical properties and sensory acceptance of peanut butter. Samples were
produced with different level of okara substitutions (0%, 5%, 10%, 15%, 20o/oand
25%) and different level of emulsifier (1.75% and 2.00%). Interaction between level
of okara substitution and level of emulsifier significantly affected (p<0.05) texture
properties (spredability and consistency) of peanut-okara butter.