Effect of okara substitution and level of emulsifier on physicochemical characteristics and sensory acceptance of peanut butter

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.