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Chapter 1

THE PROJECT AND ITS BACKGROUND

Introduction

People consume different kind of food mostly because of the reason of how

they taste. Clearly, some food taste better than the others and some people have

different opinions whether what tastes good and what doesn’t. Having on the list

of delicious foods, baked goods are always on the people’s food choice.

The bakery products sector was previously called morning goods, referring

to products such as rolls, which were traditionally sold in the morning and

consumed on the day they were baked. Due to modern technology, ingredients and

packaging, the shell life of these products has improved, making the term

‘morning goods’ somewhat out of date. In addition, changing shopping and eating

habits mean that these products can now be consumed a day after purchase.

Baking is the process of cooking by dry heat, especially in some kind of

oven. It is probably the oldest cooking method. Bakery products, which include

bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or

meal derived from some form of grain. Bread is already a common staple in

prehistoric times and it provides many nutrients in the human diet.

Moreover, baked food product made of flour or meal that is moistened,

kneaded and sometimes fermented. A major food since prehistoric times, it has

been made in various forms using a variety of ingredients and methods throughout

the world. The first bread was made in Neolithic time, nearly 12,000 years ago,
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probably of coarsely crushed grain mixed with water, with the resulting dough

probably laid on heated stones and baked by covering with hot ashes. The

Egyptians apparently discovered that allowing wheat dough to ferment, thus

forming gases, produced a light, expanded loaf and they also developed baking

ovens.

Raised bread originally relied upon spontaneous fermentation, bakers

learned to produce fermentation with yeast. Specific strains have been developed

with useful bread-making qualities, including stability, rapid fermentation

capacity, and the ability to withstand high temperature, all permitting production

of a uniform product. Only wheat and rye flours produce the necessary gluten to

make raised loaves and wheat gluten is more satisfactory for this purpose. Other

ingredients include liquids such as milk or water, shortenings of animal or

vegetable origin, salt, and sugar. Improvements in the commercial production of

bread include better temperature control, handling methods, fuels, and

refrigeration. Modern commercial bread making is highly mechanized. Mixing is

performed by the straight-dough or sponge-dough methods or the newer

continuous-mixing process. In the straight-dough method, frequently used in small

bakeries, all ingredients are mixed at one time. In the sponge-dough method, only

some of the ingredients are mixed, forming a sponge that is allowed to ferment

and is then mixed with the remaining ingredients to form the dough. The mixed

dough is divided into appropriately sized pieces, deposited in bakery pans, and
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allowed to rise. The pans then pass through a travelling tray oven, baking the

bread. The continuous-mixing process eliminates many individual operations.

Flour is the primary ingredient in baking. It provides the structure in baked

goods. Wheat flour contains proteins that interact with each other when mixed

with water, forming gluten. It is this elastic framework which stretches to contain

the expanding leavening gases during rising. The protein content of flour affects

the strength of dough. The different wheat flour types contain varying amounts of

the gluten forming proteins. Hard wheat has high protein content. Soft wheat has

less protein. In yeast breads, a strong gluten framework is desirable, but in cakes,

quick breads and pastries, high protein flour makes a tough product.

Baking without gluten is an enormous challenge for all bakers and cereal

researchers. The task of gluten to form a three dimensional protein network during

dough preparation has to be taken over by other ingredients in gluten-free baking.

The absence of gluten in dough production shows high influence on dough

rheology, the production process and the quality of the final gluten-free product.

The gluten free doughs are much less cohesive and elastic than wheat dough. They

are highly smooth and difficult to handle; they are more sticky, less elastic and

pasty, and it is more like handling the batter of a cake.

The researchers came up with the idea of using an edible food product that

is commonly discarded from human consumption as the flour in making gluten-

free lean bread. Okara is a good option. It is the white residue which is produced

from the production of soy milk and resembles wet sawdust. It contains most of
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the carbohydrates, some of the protein and a small portion of the oil from

soybeans. Okara is high in fiber and protein and is traditionally used as a food

ingredient in Japanese soups, salads and vegetable dishes. Moist okara from

soymilk production has about 80% moisture and further centrifugation can result

to as little as 65% moisture. The protein content of okara can vary widely and

should be tested to determine exact percentages. Some sources indicate that dry

okara has 24%-405 soy protein. In general, 250kg of okara is produced for e very

1,000 litres of soy beverage. Okara, however, must be processed quickly in order

to maintain its integrity. This processing can be expensive and as a result,

economic feasibility typically discourages the use of okara in human food. If these

barriers can be overcome there may be an opportunity for companies to benefit

and the soy industry may be able to realize lost potential.

Okara doesn’t contain gluten. It is a much better option for people who are

looking for a healthier eating lifestyle in terms of lean bread. It can also benefit

those people who have Celiac Disease, a disease that occurs when the reacts

abnormally to gluten, a protein found in wheat, rye, barley and possibly oats.

When someone with celiac disease eats food containing gluten, that person’s

immune system causes an inflammatory response in the small intestine, which

damages the tissues and results in impaired ability to absorb nutrients from foods.

Offering a healthier variant of lean bread to health conscious people is the

researchers’ goal. Soybean’s by-product, okara is the researchers’ target raw

material due to its benefits in many ways including the absence of gluten. The
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researchers have a good access in the production of okara. This advantage could

be taken to formulate lean bread by developing gluten-free flour out of this

residue.

Objectives of the Study

The general objective of the study is to produce flour out of okara and develop

gluten-free lean bread. The specific objectives of the study are:

1. To produce flour out of fresh okara.

2. To determine the nutritive value of okara flour.

3. To develop lean bread using okara flour.

4. To test the acceptability of the lean bread in terms of:

a. Appearance

b. Aroma

c. Taste

d. Texture

e. General Acceptability

Scope, Limitations and Delimitations of the Study

This study is concerned with the utilization of okara flour as gluten-free on

lean bread products to offer healthier variants to health conscious people and other

members of the population.

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This study wants to introduce the product as one of the local convenient

food in the province. To meet the demand of the market throughout the year in this

area, we need to control the quality of okara especially the protein it contains.

The study limits itself in using okara flour as one of the main ingredient in

making the gluten free bread rolls. To compare the acceptability of its sensory

qualities to existing lean bread products in the market, faculty and student

evaluators were used. Student evaluators were composed of 10% of CIT

department. On the other hand, the faculty evaluators were composed of 10

instructors from different college department of Malvar campus. This study was

conducted within this institution, the Batangas State University – JPLPC Malvar

Campus.

The study is delimited in using other flour in producing gluten-free lean

bread and is not feasible in making pasta and sauces such as soy sauce, various

dressings and gravies.

Significance of the Study

This study is considered significant to the purposes of product

development, as well as creating a pertinent research, elevation of the local

market, finding an alternative source of income, and as a reference for upcoming

researchers. Specifically, this study would be very beneficial to the Institution,

Batangas State University - JPLPC Malvar Campus, to the department of College

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of Industrial Technology, to the faculty, to the local entrepreneurs, to the Food

Technology students and future researchers.

The institution may embark on further studies and make use of this research

as the standard data in the development of other products from abundant resources

in the local community.

The faculty teaching subjects relevant to food processing and product

development may use the results of this study as a basis for laboratory activities

and experiments to prepare students in conducting similar study in the future.

The outcome of this study would be advantageous to the College of

Industrial Technology as this would contribute to the group of developed project

by the students and would be reflected on the quality education given to students.

The accomplishment of this study is expecting to offer an alternative source

of income to domestic people and local entrepreneurs. The output of the study

would not only be beneficial to economic growth of the local producers, but also

to the entire local community.

The researchers, the Food Technology students benefited from constructing

this study as it served as a workshop for conducting food researches that would

lead to increased skills in the work place.

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The outcome of this study would be very useful to the upcoming

researchers. This study may serve as an inspiration and as a guide in conducting

related undertakings.
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Chapter II

REVIEW OF LITERATURE SYNTHESIS

This chapter comprises of the review of conceptual literature, research

literature and synthesis of the study. This chapter also contains the conceptual

framework, conceptual paradigm of the study and definition of relevant terms

used.

Conceptual Literature

The researchers went through some text books and related studies that may

have shown some degree of relevance to the present research project. The

discussion is focused on gluten, gluten-free flours, okara, okara flour, binding

agents that can be used in making selected gluten-free baked products.

According to the study of Bo Li, MelyingQiao, &Fei Lu (2012), okara is a

by-product generated during tofu or soymilk production processes. It contains

about 50% dietary fiber, 25% protein, 10% lipid, and other nutrients. The huge

quantities of okara produced annually pose a significant disposal problem.

Extensive studies have been done on the chemical composition, nutritional values,

and biological activities of okara and on its potential utilization. Due to its high

fiber content and low production costs, okara is a good raw material and rich

source for preparing fiber and could also be used as a dietary supplement to

prevent diabetes, obesity, and hyperlipidemia. Chemical or enzymatic treatment,

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fermentation, extrusion, high pressure, and micronization can increase the content

of soluble fiber of okara, which improves its nutritional quality and processing

properties. Fresh okara putrefies quickly due to its high moisture content, so it

should be dried as early as possible. This review focuses on the application of

okara in the food industry as partial replacement for wheat or soy flour to increase

fiber and protein contents of foods. Okara can also be used as a fermentation

substrate to produce a variety of products (natto, fibrinolytic enzymes, α-

glucosidase inhibitor, β-fructofuranosidase, edible fungi, iturin A, chitosan,

alcohol, etc.) for human consumption and non-food production. In addition, the

application of okara in feed and environmentally friendly material has also been

documented.

According to the study conducted by Sengupta, Chakraborty, Bhowal &

Bhattacharya (2012), they concluded that wet okara can be very effectively dried

by heating in a Vacuum tray drier and also by Microwave heating. The

composition of dried Okara powders obtained by the two processes are changed

remarkably and turned out to be nutritionally more significant because dried Okara

contained much higher percentage of protein, carbohydrate and lipid. The shelf

life of the dried Okara products vastly increases after proper drying. In dried

Okara, the percentage of fibre is higher which is beneficial towards our health as

some time Okara fibres interfere with protein starch reactions. For this reason
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substitution of starch material is required for developing more value added food

products.

According to Kohajdová & Karovičová (2013), hydrocolloids or gums

belong to a group of biopolymers widely used in food technology. In the bakery

industry, these compounds help to improve food texture and moisture retention, to

retard starch retrogradation and finally, to enlarge the overall quality of the

products during storage. Food hydrocolloids are high-molecular weight

hydrophilic biopolymers used as functional ingredients in the food industry. The

term hydrocolloids embraces all polysaccharides extracted from plant, seaweed

and microbial sources, as well as gums derived from plant exudates, and modified

biopolymers prepared by chemical treatment of cellulose as stated by Dickinson,

2003.

According to Moreno, Comino & Sousa (2014), gluten is a protein that can

be extracted from flour when starch and other minor components of the flour are

removed by washing out with running water. The resulting gluten contains

approximately 65% water. Followed by the study of Bloksma&Bushuk, Gallagher,

Gormley and Arendt, that, on a dry matter basis, gluten contains 75-86% protein,

the remainder being carbohydrates and lipids, which are held strongly within the

gluten-protein matrix. Gluten having some characteristics such as extensibility,

resistance to stretch, mixing tolerance, gas holding ability, favors its use in many

food products.
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According to the article of American-Eurasian J. Agric. & Environ. Sci.

(2014), many different types of flours have been used to bake gluten-free products

including Rice flour, fortification of this in gluten free baking products makes it

nutritional and healthy; Maize flour, contains starch, protein, lipids, fiber and

sugars; Chickpea flour, a good source of protein, carbohydrates, starch and dietary

fiber; Chestnut flour, considered as potential feasible flour in the formulation of

gluten-free products and it is rich in vitamins E and B, iron, folate, essential fatty

acids and dietary fiber; Chia flour, which is rich in essential fatty acids, protein

and fiber; Tigernutflou, a superb source of vitamins, fatty acids, minerals; and

Lupin Seed flour, which is very rich source of protein, calcium and manganese.

As stated by Watson, Stone, Bauer & Bunning (2015), gluten is a protein

most often associated with wheat and wheat flour, but can also be found in barley,

rye and other type of wheat including triticale, spelt, einkorn, farina, kamut, farro,

durum, bulgar, and semolina. Gluten proteins in wheat flours make dough elastic

and stretchy, and trap gas within baked goods, providing a light, airy structure.

Additionally gluten can be found in products made with these grains like salad,

dressing, sauces and even cosmetics.

According to the study of Javaria, Marwat, Raza, Hameedand Waseem

from American-Eurasian K. Agric. & Environ. Sci. (2016), gluten was first

detected by a chemist called Beccari in 1728. It was defined as “cohesive, visco-

elastic proteinaceous material” which remains behind even after washing the
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wheat dough for the removal of water soluble compounds and starch. Gluten has

the ability to entrap gas bubble in wheat dough. It is composed of gliaden and

glutenin, both of these frictions play an important role in dough elasticity and

viscosity and give proper appearance and crumb structure to many yeast-raised

leavened bakery goods.

The study of Colorado State University (2017) discusses that the most

common binder in gluten-free baking is eggs. Eggs can replace many of the

functions that gluten provides, such as binding, enhancing, texture and helping set

the structure of the final product. Besides eggs, which are protein-based, the two

starch-based products often used to bind and thicken gluten-free baked products

are guar gum and xanthan gum as mentioned before. These products are largely

interchangeable and are used in small amounts, ½ to 1 teaspoon per cup of flour,

to add volume and texture to baked goods. In addition, water absorptive properties

in fiber-rich seeds such as chia, flax, or psyllium can produce a gel to aid in

binding and structure development. Gums and binders are commonly carried in

large grocery chains, either in the baking aisle or natural foods section of the store.

The website www.glutenfreepalate.com (2018), suggests some binding

agents that can be used in making gluten-free recipes. This includes xanthan gum,

guar gum and psyllium husk powder. Xanthan gum tends to help starches combine

to trap air and it is good for baked good including yeast breads. The guar gum

helps keep large particles suspended in the mix and it is good for cold foods such
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as ice cream, pastry fillings, while the pysllium husk powder is good for both

purposes because it is used to retain moisture and help breads from becoming too

crumbly.

Research Literature

This part of the study reviews different researchers that where found related and

holds significant bearing to the bearing to the conduct of the present undertaking.

According to Matos & Rosell (2013) on the study entitled “Quality

Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships

Between Dough Rheology and Quality Characteristics” Rice flour is one of the

most suitable cereal flours for preparing gluten-free products due to its several

significant properties such as natural, hypoallergenic, colourless and bland taste.

In addition, it has also hypoallergenic proteins, and low content of sodium and fat

and high amount of easily digested carbohydrates. The relatively small amount of

prolamin in rice forces to use some sort of gum, emulsifier, enzymes, or dairy

products, together with rice flour, for obtaining some viscoelastic properties.

According to Alvarenga, Lidon, Belga, Motrena, Guerreiro,

Carvalho,Canada (2011) 11on the study entitled “Characterization of Gluten-free

Bread prepared from Maize, Rice and Tapioca Flours using Hydrocolloid Seaweed

Agar-Agar” The use of rice, corn and tapioca flours applying the seaweed agar-

agar hydrocolloid can be used as a matrix to mimic gluten in the manufacture of

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gluten-free bakery products, due to their structure-building and water binding

properties. For the gluten-free bread, to define the degree of hydration of the

mixture of maize, rice and tapioca flours (1:1:1, w/w/w), the hydration coefficient

of the mixture was determined using a farinograph Brabender being obtained the

value of 78.5%. The toughness and force of penetration and cutting remained

consistently higher in gluten-free bread. This pattern eventually resulted of the

interaction between the hydrocolloid agar-agar seaweed on starch gel structure and

the developing mechanical properties.

According to Pankuku & Singh (2013) on the study entitled, “Utilization of

Soy Okara in preparation of Nutraceutical Buns for Food Security” Okara, a by-

product of soy milk processing, is often underutilized or unutilized. This research

was carried out to assess the potential of incorporating okara in bakery products to

improve the nutritional quality. Fresh okara was dried, ground and sieved to

obtained fine flour. The okara flour was then incorporated in bun making by

substituting with wheat flour at 5, 10, 15%. The by-product obtained during

processing of soybean is either underutilized or unutilized. Okara (insoluble

residue from tofu or soymilk) and whey are two major by-products of the tofu

making process. These can be put in a number of uses which can serve as potential

sources of income and utilize their nutrients. Okara is not only a rich source of

dietary fibre but it also contains higher quality protein (as measure by PER) than

any other fraction in the tofu making process.

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As stated by Matsumoto, Watanabe & Yokoyama, (2014) on the study

entitled “Okara, Soybean Residue, Prevents Obesity in a Diet-Induced Murine

Obesity Model” Okara contains a large amount of crude fiber composed of

cellulose, hemicellulose, and lignin, and about 25% soy protein. A dietary fiber

intake is generally known to result in body fat loss, and soy protein is also known

to be effective in preventing obesity. The addition of dried okara to the basal diet

prevented the development of excessive body weight in a dose–dependent manner.

As presented by Azanzaand Gascon (2015) on the study entitled “Shelf-

stable Dried Okara from the Wet By-product of Philippine Soybean Curd

Processing” Okara is the wet by-product of silken soybean curd (taho) processing

and other soybean processing procedures. It has a short shelf life of 12 hour under

Philippine ambient temperature (30 oC). Drying of okara to about 5% moisture

content extended its shelf life at 30 oC to almost 6 months when packed under

vacuum in laminated PET/FOIL/PE (119 μm). A two-stage drying scheme which

utilized a manually-operated vertical screw-type press and mechanical dryer was

applied to wet okara obtained from a producer of silken tofu.

As stated by Wang, Lu, Li, Zhad, & Han (2017) on the study entitled

“Recent developments in gluten-free bread baking” various products have been

used to replace gluten including cassava, potato, or rice starches, cereals like

maize, rice or sorghum flours, and other innovative functional materials such as

pseudocereals, legume, seeds, nuts and fruit-based ingredients. These ingredients

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must be suitably combined to assure a mutual complementation as far as flavor,

texture and physical characteristics are concerned. Dietary Fibers have been

widely studied for their nutritional and functional benefits in Gluten Free Bread

formulations, owing to their water binding capacity, gel forming ability, fat

mimetic properties, and textural and thickening effects. Rice and maize flours,

along with various techniques or additives have also been applied to improve

physicochemical properties, acceptance, and shelf life of dough and bread

The project study of Alves, Giaretta, Lemos de Oliveira, Parisenti &

Lorenzi da Silva (2016) on the study entitled “Development and Acceptability of

Gluten-Free Madeleine Flour” Gluten-free madeleine flour were developed

through several tests with differentingredients and proportions, based on a

traditional recipe. The dough was elaborated with almond flour and rice flour as

replacements of wheat flour, with the addition of xanthan gum. Gluten-free

madeleines were developed using almond flour and rice flour to substitute wheat

flour, adding xanthan gum in order to improve its rheological features. The result

was a creamy-structured dough similar to the traditional recipe. After baked, it was

possible to observe that the replacement of ingredients and the addition of xanthan

gum has not only excluded gluten but also conserved the typical characteristics of

wheat-flour madeleines.

As presented by Gambuś, Nowotna,Ziobro, Gumul, & Sikora (2016) on the

study entitled, “The Effect of use of Guar Gum with Pectin Mixture in Gluten-Free
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Bread” Loaves with guar gum revealed better quality in comparison to standard

(pectin) bread, because of higher volume, moisture content of crumb, baking

efficiency and lower oven loss. The use of guar gum and pectin mixture in 1:1

ratio, allowed to eliminate unwanted texture features of bread with only one

hydrocolloid, ie. reduce gumminess and chewiness of guar bread and too high

crispiness and low resilience of pectin bread. The lowest intensity of hardening

was specific for bread with mixture of guar gum with pectin. The highest

hardening of crumb observed for guar bread during storage was caused not by

amylose retrogradation, which was similar in all cases but the highest

gelatinization of starch granules during baking. The extent of gelatinization in

bread with guar gum, was reduced by partial replacement of this hydrocolloid by

pectin, which positively decreased crumb hardening, not changing its moisture

content.

As stated by Benkadri, Salvador, Zidoune & Sanz (2018) on the study

entitled “Gluten-free biscuits based on composite rice–chickpea flour and xanthan

gum” The incorporation of xanthan gum into rice–chickpea flour significantly

affected the textural and linear viscoelastic properties of the dough, as well as the

texture, weight, moisture, aw, and dimensions of the biscuits. Increasing the

xanthan gum level increases the hardness and elasticity of the dough, and

decreases its springiness, cohesiveness, and adhesiveness. The addition of xanthan

gum resulted in a significant improvement in the thickness and specific volume of

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biscuits. Xanthan gum water holding capacity increases the moisture content of the

baked biscuits and reduces biscuit hardness. In terms of sensory acceptability,

xanthan gum slightly reduces rice–chickpea flour biscuit acceptability, but the

differences were not significant. Each consumer tasted four biscuits corresponding

to four levels of XG incorporation (0, 0.5, 1, and 1.5%) presented monadically at a

single session following a balanced complete block experimental design.

Synthesis

The cited literature and studies are related to present studies provide the

necessary information which lead to the development of this research. The

researchers mentioned similarities and differences of the present study with the

studies reviewed.

The study conducted by Matos and Rosell is similar to the present study as

it focuses on utilizing rice on making a flour to yield a good quality gluten-free

dough to make bread whereas the present study used a soy bean residue to make a

flour out of it and produce a selected baked products that is essential to people

who has celiac diseases.

The study conducted by Alvarenga et al. focuses on using rice, corn and

tapioca to make a flour that will be applied to a seaweed agar-agar and can be

substitute to make a gluten free baked product which is similar to the present study
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that is using xanthan gum as a binding agent and to ensure the viscoelastic

properties maintained by the use of hydrocolloids.

The study of Pankukuet al. is similar to the present study as both dealt on

utilizing the okara in producing flour. The previous study used the okara as a

substitute in flour to improve the nutritional quality of product while the present

study applies hydrocholloids to improve not only the nutritional quality of the

outcome but also to enhance the viscoelastic properties of the product.

The study conducted by Matsumoto et al. is similar to the present study in

terms of preventing obesity. Both contain a dietary fiber that is generally known of

effect of body fat loss.

The study stated by Azanza et al., focuses on the study of drying the wet by

product of an okara residue to prolong the shelf life which is similar to the present

study that is also using a drying method through an oven and with 150 degree

Celsius of temperature.

The study conducted by Wang et al., is similar to the present study as it also

focused on making flour out of various ingredients to produce gluten-free baked

products. The previous study used different ingredients including rice and seeds

while the present study focused on developing gluten-free of selected baked

products.
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The study conducted by Alves et al., focuses on developing a madeleine

flour using almond flour and rice flour adding xanthan gum to improve the quality

of the dough and as a binding agent. It is similar to the present study because the

researcher used a xanthan gum in order to thicken the dough.

The study presented by Gambus aimed to identify the effect of guar gum

with pectin mixture in gluten-free bread. The study intended to eliminate

unwanted features of bread with only one hydrocolloid which is similar to present

study that used xanthan gum as being the only hydrocolloids used in the product.

The study stated by Benkadri et al., is also related to the present

undertaking in terms of stressing the significance of gluten-free flour in producing

products. Both studies aimed to promote Gluten-free flour as an alternative to

flours that has gluten.

Conceptual Framework

This section discusses the basic concept that lead to the development of the

study as well as the construct of the research in terms on describing the flow of the

study.

One of the most vastly growing segments in the food industry is gluten-free

baked products. These goods not only cater to those with medical needs, from

celiac disease to gluten intolerance but also to the millions of individuals who seek

gluten-free diet. Gluten free diet entirely dismisses the use of gluten, and it may
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include gluten-free substitutes in order to enjoy traditionally glutinous foods.

While a gluten-free diet is necessary for people with Celiac disease, many modern

diet systems also recommend going gluten-free.

This study is focused in processing and producing gluten-free lean bread

products by using okara flour, a dried and ground by-product of processed

soybeans that is commonly becoming a food waste. Okara as the main ingredient

of this study has a potential in making gluten-free baked goods. This study aims to

develop gluten-free lean bread to offer people who are health concious and anyone

who is gluten-intolerant.

To further understand the flow of the study, the researchers made use of the

IPO model to describe the process of the undertaking. The following figures show

the conceptual paradigm which illustrates the input, process, and the output of the

study.
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INPUT PROCESS OUTPUT

• Data and • Produce flour out

Information of okara.

• Develop gluten-free
• Raw Materials lean bread.

• Tools, utensils and • Determine the

equipment nutritive value of Gluten-Free Lean
Okara Flour. Bread Product

• Fund
• Evaluate the
general
acceptability of the
sensory qualities of
the gluten-free lean
bread.

Fig. 1 Conceptual Paradigm of the Study

Figure 1 shows the conceptual paradigm of the study. The first box denotes

the input of the undertaking. It elaborates the gathered data and information from

the researches and interviews the raw materials in making product, the tools,

utensils and equipment that were used, the labor and the necessary funding for

making the product.

The second box shows the processes done to meet the objectives of the

study: this includes the step by step procedures in producing flour out of okara, the
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development of gluten-free lean bread, the analysis of the nutritive value of the

finished product and the evaluation of the product in terms of sensory qualities.

The third box represents the output of the study. This includes the final

product, “Gluten-free Lean Bread”

this includes the step by step procedures in making flour out of okara, producing

gluten-free lean bread, the analysis of the nutritive value of the finished product

and the evaluation of the product in terms of sensory qualities.

The third box represents the output of the study. This includes the final

product, “Gluten-free Lean Bread”.

Definition of Terms

To guide the readers in understanding the text of this research, the

researchers defined the following terms both conceptually and operationally.

Binding agent. a substance that holds or draw other materials together to form a

cohesive whole mechanically, chemically, by adhesion or cohesion. (Dictionary of

Food) the role of binding agent in the study is to hold the flour to create a dough.

Formulation.To develop a formula for the preparation (Meriam – Webster). As

used in the study, it is to create a new variance of the product.

Gluten. A general name for the proteins found in wheat, rye, barley ad triticale

that helps to maintain the shape of the food and act as a glue that holds foods
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together. (Merriam – Webster) As used in the study gluten will be substituted by a

xanthan gum.

Hydrocolloids. A colloid system wherein the colloid particles are hydrophilic

polymers dispersed in water (Dictionary of Food).As used in the study,

hydrocolloid plays an important role in producing a dough as it acts as binder in

the produce bread.

Nutritional content. The study of the food requirement of humans and animals in

terms of quality and the content of protein, fat and trace elements. (Dictionary of

Food). In this study, it is providing the health of the correspondents.

Okara or soy pulp. a pulp consisting of insoluble parts of the soybean that

remains after pureed soybeans are filtered in the production of soy milk and

tofu.(Dictionary of Food Ingredients) In this study okara will be used as a main

ingredient. In baking gluten-free lean bread.

Protein. Is an important building block of bones, muscles, cartilage, skin and

blood(Merriam – Webster). Soy bean contains protein that is used in the product.

Temperature. A measure of the intensity of heat such that heat always flows from

a high intensity to law one (Dictionary of Food). In this study, a degree of hotness

or coldness measured on a definite scale.

 26

Xanthan gum. A substance produced by bacterial fermentation or synthetically

and used in foods as a gelling agent and thickener (Dictionary of Food).Xanthan

gum will act as a binding agent that helps flour to emulsify.

 27

Chapter III

DEVELOPMENT METHOD AND PROCEDURES

This chapter discusses the developmental stages of the study, tools, utensils

and equipment that were used, raw materials, process undertaken, financial

component and work breakdown schedule for the completion of this research.

Developmental Stages of the Product

This project development aims to produce Gluten-Free Lean Bread. To

develop the product, the following stages were undertaken:

Defining the Problem

Gathering/Collecting Information

Formulating the Standard Recipe

Developing the Product

Testing/Evaluating the Product

Figure II.Developmental Stages of the Product

 28

Figure I shows the developmental stages of the product which comprises

defining the problem, gathering/collecting information, formulating the standard

recipe, developing the product, testing/evaluating the product, and documenting

the product. All stages are important in the attainment of the study.

In order to make the Gluten Free Lean Bread, the researchers have

conducted a number of trials to achieve best results. Each specific trials and results

were analysed and documented. The formulated recipe came from the analysis of

the trials conducted. The new recipe was tried for several times to ensure the

consistency of the quality of the finished product.

The procedure in making the products was strictly conducted and

modifications were done according to producing the final product. The researchers

are open in discovering new ways in preparing and processing the product to

achieve the best outcome.

Defining the Problem

In this stage, the researchers focused mainly on defining the problem and

conveying specific objectives that were achieved in the undertaking.

Gathering/Collecting Information

In this second stage, the researcher collected related literatures and studies

in making and developing the gluten-free lean bread through different methods
 29

and techniques and the tools used. The researchers also reviewed the literature and

interviews with some experts are conducted to conceptualize the study.

Formulating the Standard Recipe

In this stage, the recipe was formulated. A number of trials were taken to

produce the ideal recipe. The researchers established the initial recipe based on

electronic books and the adjustments of the recipe that resulted from the analysis

of the output for each trial conducted. The adviser was referred in the development

of the final recipe of the gluten free bread rolls. There are 2 series of trials

conducted, the phase 1 which is the development of flour out of okara, and phase

2, the utilization of okara flour in making the gluten free bread rolls. The

following are the series of trials conducted.

Phase 1 – Process of Okara Flour

Trial 1 - Oven

The researchers first did a trial using random amount of fresh okara spread

in a pan. The pan was put inside the oven with its minimum temperature.

The researchers checked and scramble the okara every 10-15 minutes to

know how long will it take to dry the sample in a specific time. The

conclusion was set to the following trials.

Trial 2
 30

The researchers conducted the next trial by spreading ½ cup of fresh okara

in the baking pan evenly. The pan was put inside the pre heated oven with a

temperature of 150° celcius for 30 minutes and being checked and

scrambled every 10-15 minutes to ensure even distribution of dehydration

process. The okara was dried after 30 minutes. The researchers concluded

that the oven procedure is not time efficient and the okara was not dried in

30 minutes time.

Trial 3 – Microwave Oven

The researchers first put 1 cup of okara in a fine cloth and washed it. After

washing, the cloth was closed and squeezed to drain the okara for a faster

dehydration in the microwave. The squeezed okara was scattered in the

microwavable plate in random small pieces. The researchers put the plate in

the microwave and heat the okara and checked it every 4 minutes. The

okara was dehydrated at the average time of 13-15 minutes. The light color

of the dehydrated okara was observed.

Trial 4

The researchers conducted the same step and dried the okara using the

microwave oven for 14 minutes. After the dehydration, the dried okara was

subjected to a powerful mini blender and powderized it until it is fine and

considered to be flour. The flour was then sieved to make it finer. The
 31

remaining was put again to the blender with a new batch of dried okara to

powderize again. The researchers repeated the final trial until there is

enough flour to use.

Phase 2 – Baking Trials

Trial 1

The researchers tried to look up for a gluten-free loaf recipe in the internet

(glutenfreehabit.com) as guide and found a recipe using: brown rice, corn

starch, tapioca flour, xanthan gum, salt, baking powder, eggs, apple cider

vinegar, butter, water, sugar and active dry yeast. The researchers used pure

okara flour instead of brown rice and tapioca flour as a new formulation.

The instructions in the recipe was been followed carefully. The result of the

formulated recipe was far different from the desired result. The okara flour

is highly water-absorbent causing the finished product to be dry and hard.

The aroma is observed to be not pleasing as well as the taste, having a sour

and bitter flavour. The texture is good due to the application of xanthan

gum, but it is observed to be not 1:1 similar to the gluten formation.

Trial 2

The researchers repeated the trial 1 but added more water and sugar to taste.

The dough is slightly soft compared to the trial 1. The same procedure was

been followed. After the product was finished, the researchers observed that
 32

the aroma was the same as well as the texture. However, the taste changed

slightly but still not pleasing and not acceptable.

Trial 3

The researchers tried to look again for another recipe and found one for

making Filipino Bread Rolls / Pandesal (womanscribbles.net). Some

modifications were conducted including the replacement of all-purpose

flour with okara flour with the help of xanthan gum. The first trial of

making the recipe was observed to be different. The dough is hard and

sticky due to the fast absorbent properties of the okara flour. Addition of

water was conducted to make it soft and can easily be mixed. The dough

did not rise after 1 hour of proofing. The formed bread rollswas put to rest

for 30mins and placed in an oven with 160C for about 20 minutes.

Overcooked outer layer and raw inner part was observed and the finished

product did not rise as well. The researchers also noticed the cracks within

the bread.

Trial 4

The researchers conducted the same procedure in trial 3, added corn starch

and reduced the amount of okara flour to lessen the hardness of the dough.

Corn starch is a good thickening agent to help provide elasticity in bread

making. The dough did not rise fully within 1 hour. Due to the overcooked
 33

outer and raw inner part of the bread in the previous trial, the researchers

lowered the temperature to 135C and timed it up to 40mins. The finished

product can be gleaned to be a little overcooked and properly cooked

inside. The aroma is good as well as the taste. The texture is soft but

crumbly because of the overcooking.

Trial 5

The procedures in trial 4 were repeated carefully. Addition of xanthan gum

was conducted to make the bread more rigid. The dough did not rise fully

but significant change in size was observed. After forming the bread rolls, it

was put to rest for about 15 minutes and subjected it in the oven with a

temperature of 135C. The cooking time is reduced to 35 minutes to avoid

overcooking. The finished product is observed to be properly cooked. The

bread doubled in size and it projects good color, soft texture, acceptable

aroma and taste. The final recipe was set.

Developing the Product

In this stage, the researchers started the Utilization of okara flour in making

gluten free bread. To improve the quality of the products, procedures and

instructions from electronic books are followed initially in the preparation and

processing of the gluten free bread product. A number of variations of the

techniques in preparation and baking were also conducted to improve the quality
 34

of the finished products. The products resulting from the last trial of Phase 2 was

considered as the final output. The formulated recipe was tried several times to test

the consistency of the quality of the finished products.

Testing/Evaluating the Product

On this stage, the okara flour was subjected for laboratory testing of its

nutritive content. This process hopes to strengthen the food value of the gluten-

free lean bread. A survey test was also carried out for the acceptability of the final

product compared to the commercial gluten lean bread in terms of their sensory

qualities.

Documenting the Product

In this stage the final paper for the project was prepared for the

documentation. The necessary documentation was completed. The reviewed

literatures were compiled. The related literatures were synthesized. The raw

materials, the tools, utensils and equipment, the process in developing the product

were identified, the result of the tests and evaluation measures were tabulated, the

conclusion were drawn, and the recommendation were formulated.

Project Work Breakdown Schedule

The table below presents the project work breakdown schedule. The project

development process lasted 10 weeks. The different stages and the time spent in

the completion of each stage are given in table 1.

 35

Table 1

Work Sequence of Activities and Corresponding Duration

Number of Weeks

Work Activities 1 2 3 4 5 6 7 8 9 10

Defining the problems

Gathering/Collecting Information

Formulating the Standard Recipe

Developing the Product

Testing/ Evaluating the Product

Documenting the Food Product

Table 1 shows that the researchers spent a couple and half months in

completing the project. A week was spent to come up with the complete and

defined objectives of project. Careful assessment was carried to figure out the

specific problems and objectives that were answered and completed in this

undertaking. After the problem has been laid out, the researcher spent two weeks

in gathering and collecting the necessary data and information to meet the

objective of the study. Three weeks were spent to carry out trials that resulted to

the final formulation of the recipe. A week was spent to carry out trials that

resulted to the final formulations of the recipe. A week was spent for developing

the final product, this involve testing the formulated recipe several times to ensure
 36

the consistency of the finished product. Laboratory testing of the product and

sensory evaluation were for a week. The last two weeks were spent for the

preparation of the final paper for this research.

Procedures in Making Okara Flour and Utilizing it as Gluten Free on Lean

Bread Product

This part of the study discusses the step by step procedure in making Okara

flour and applying in baking gluten free lean bread. The formulated recipe and the

cooking techniques observed by the researchers were presented in this part. An

illustrated procedure in preparing the gluten freelean bread using okara flour is

also presented to support the step by step process in producing the gluten-free

bread rolls.

Table below presents the list of ingredients in making the Okara flour.

Table 2

Ingredients Used In the Preparation of Okara flour

Ingredients Quantity

Fresh Okara
 37

Table 1 shows that the Okara flour can be prepared with the use of very

common ingredients that can be available in the local market and even in

households.

The following are the step by step process in preparing Okara flour. An

illustration is provided to help visualize the process. The detailed procedures along

with its corresponding discussion are given after each illustration. The steps in

making flour generally involve simple and easy to follow processes which include

the following: preparation of the raw materials or ingredients, preparation of the

tools, utensils, and equipment for baking, and packing and sealing the finished

product.

1. Prepare the tools, utensils and equipment needed in the preparation of

gluten free lean bread. Prepare and secure all the tools, utensils and

equipment needed in the preparation of the product. Check the conditions

of all the tools and equipment before using them. It is necessary to use the

right tool for the right job. Observe extra care in using tools especially

those with sharp edges to avoid unnecessary accident.

 38

2. Prepare the ingredients

Prepare all the necessary ingredients in making okara flour. Measure the right

amount of ingredients; use the appropriate measuring tool for each ingredient.

3. Place 1 cup of fresh okara in a fine cloth and wash it in the running water.

4. Close the cloth and squeeze the okara to drain and remove as much

moisture as possible.
 39

5. Place the squeezed okara in a microwavable plate and scatter it into small

pieces.

6. Put the plate inside the microwave oven and heat it for about 13-15 minutes

or until dried. Light color of the dried okara must be observed.

7. Let it cool down. After cooling, put it on a powerful blender and blend it

for 1-3 minutes or until it is finally powdered.

 40

8. Sift the powdered okara for a finer result.

9. Put back the unsifted flour into the blender and repeat the sifting.

10. Repeat the procedures to produce more flour.

 41

Table below presents the list of ingredients used in baking the gluten free lean

bread product

Table 2.1

Ingredients Used In the Preparation of the Gluten Free Lean Product

Ingredients Quantity

OkaraFlour 100 g

Xanthan Gum 4g

Corn Starch 45 g

Sugar 52 g

Salt 2.5 g

Eggs 59 g

Canola Oil 37.5 ml

Milk 118.5 ml

Active Dry Yeast 3.18 g

Table 2.1 shows the list of ingredients and their corresponding amount that

has been used in baking the gluten free lean bread product.

Prepare all the necessary ingredients in making gluten free lean bread. Measure

the right amount of ingredients; use the appropriate measuring tool for each

ingredient.
 42

1. In the bowl of a stand mixer, stir together the warm milk (up to 110 degrees

F), yeast and about a tablespoon of the sugar. Let this mixture stand until it

is foamy. In another bowl, combine okara flour, corn starch, salt and

xanthan gum.

2. Once the yeast mixture is foamy, add in the eggs, sugar and oil to the bowl

of stand mixer. Gradually add the flour mixture, about a cup at a time while

stirring with a wooden spatula or spoon. Briefly mix everything together

until shaggy dough forms. If the dough is dry, add a tablespoon of water.
 43

3. Attach the dough hook to the stand mixer and run the mixer on medium

speed for 10-15 minutes to incorporate more air in the dough.

4. After mixing, gather the dough into a bowl and cover it with cling

wrap.Place it in warm environment to let the dough rise for 50 minutes to 1

hour.

5. After proofing, gently deflate the dough if it risen. Cut a piece of the dough

and form an imperfect ball into a size of about 2 and ½ to 3 inches.Slightly

 44

grease the flat pan.Allow little spaces when placing the portions of dough.

Let it rest for about 30 minutes.Pre-heat the oven to 135C.

6. Bake the bread rolls for about 35 minutes or until the top is lightly golden.

Serve warm. Store leftovers in a tightly closed container at room

temperature.

Testing and Evaluation Measures

The Okara flour had submit to testing and evaluation measures to evaluate

the nutritive value components of the product and to assess the acceptability in

terms of sensory qualities. The researchers used the Hedonic Scale for sensory

evaluation. In terms of identifying the food value of Okara flour, the product has

undergone laboratory analysis. 250g sample of the product was tested for some

parameters such as proximate analysis including the moisture content, ash content,

crude protein, crude fiber, crude fat and carbohydrates. Appropriate test were

conducted for the analysis of each parameter. The results of the test are discussed

in details in Chapter IV.

 45

Sample Size, Sampling Design and Technique

The study made use of 50 respondents who evaluated the product. The total

number of respondents is comprised of College of Industrial Technology students

and faculty members. The sample size was predetermined and was not a result of

any statistical endeavour. The sampling design used the nonprobability and

convenience sampling technique. The Hedonic scale was used by the researchers

to evaluate the product’s acceptability.

The table below shows the frequency and percentage distribution of the

respondents who evaluated the finished product.

Table 3

Distribution of Respondents

Group Frequency Percentage

College of Industrial Students 40 90%

Faculty 10 10%

Total 50 100%
 46

Table 3 presents the distribution of the respondents in terms of group. It can

be gleaned from the table that the total of 50 respondents is consisted of 40

students of College of Industrial Technology and 10 faculty members.

Data Gathering Instrument

A score sheet was the principal instrument used in this study. The score

sheet was used to obtain the date for the assessment of the acceptability of the

product. The respondents scored the acceptability of each variant of the product

using Hedonic Scale. The scores were given based on a five point scale. The

general evaluation was determined by finding weighted mean of the responses for

each sensory quality. The verbal interpretation of the numerical responses and

mean ranges are the following:

Numerical Value Mean Range Verbal Interpretation

5 4.21-5.00 High Acceptable

4 3.41-4.20 Acceptable

3 2.61-3.40 Moderately Acceptable

2 1.81-2.60 Slightly Acceptable

1 1.00-1.80 Not Acceptable

 47

In terms of general acceptability, the researchers used a 9-point Hedonic

Scale to describe how the evaluators like the product as a whole. The verbal

interpretation of the numerical responses and mean ranges are the following.

Numerical Value Mean Range Verbal Interpretation

9 8.13-9.00 Like Extremely

8 7.24-8.12 Like Very Much

7 6.35-7.23 Like Moderately

6 5.46-6.34 Like Slightly

5 4.57-5.45 Neither Like norDislike

4 3.68-4.56 Dislike Slightly

3 2.79-3.67 Dislike Moderately

2 1.90-2.78 Dislike Moderately

1 1.00-1.89 Dislike Extremely

Statistical Treatment of Data

Weighted Mean. This was used to assess the acceptability of the finished

product in terms of its sensory qualities and general acceptability.

 48

Tools and Equipment

The table below shows the list of tools, utensils and equipment, and their

respective functions.

Table 4

Tools, Utensils and Equipment and their Respective Functions

Tools and Utensils Functions

Bowl Used for holding mixture

Measuring Cups Used to measure ingredients

Microwavable Plate Used for roasting fresh okara

Measuring Spoon Used to measure wet ingredients

Non-Stick Pan Used to mix the ingredients

Sieve Used for making the flour finer

Spatula Used for mixing

Weighing Scale Used to weigh ingredients

 49

Equipment Functions

Blender Used to pulverize dried okara

Microwave Oen Used for dehydrating the okara and for warming the milk

Oven Used for baking the product

Refrigerator Used for storing fresh okara

Stand Mixer Used for mixing the dough

Table 4 the list of tools and utensils and equipment that were used the

preparation of drying the okara and baking the gluten free lean bread. The

corresponding functions of the tools and equipment that were talk over were based

on how the tools, utensils, and equipment were used in the progression of

preparing the finished product.

Ingredients and Materials

The table below shows the list ingredients and their corresponding uses.

Table 5

Ingredients and Their Use

Ingredients Functions

OkaraFlour Used as the substitute to flour

Xanthan Gum Used as the substitute to gluten

Corn Starch Used as thickening agent

 50

Sugar Used as sweeteners

Salt Used as flavouring

Eggs Used as binding agent

Canola Oil Used as lubrication to improve dough handling

Milk Used as flavouring and for yeast activation

Active Dry Yeast Used as emulsifier

Table 5 presents the ingredients and the raw materials that were used in

preparing Okara flour and the gluten free lean bread. The presentation of the

ingredients and its corresponding use in the product is shown in table 5.

Quality Control Process

Quality refers to the different characteristics of having a good product.

Quality is a broad-base features or property contains of several well-defined

standards and considerations. To sustain the quality of the finished product, the

researcher chose the best ingredient and materials to the preparation of the okara

and the gluten-free lean bread. Appropriate tools and equipment were used to

perform the necessary task. Most importantly each preparation procedure was

carefully undertaken and patiently completed to achieve the desired result. The

following are some of the essential considerations that should be regarded in order

to achieve the best quality of the final output.

 51

Preparing ingredients. This includes the preparation of all the needed ingredients

that were used for making Okara flour and baking the gluten free lean bread. The

ingredients in making the gluten free lean bread includes: okara flour, xanthan

gum, salt, sugar, eggs, canola oil, milk and active dry yeast. Pick good quality

ingredients for producing theOkara flour and the gluten free lean bread to have the

best outcome.

Drying.Dry the okara in the microwave oven for about 14 minutes. Observe all

the time to avoid burnt results.

Mixing of Dry Ingredients. All dry ingredients must be measured accurately.

Mixed ingredients well, ensure that ingredients are evenly distributed in the

mixture.

Mixing of Liquid ingredients. Add the other remaining liquid ingredients

individually onto the yeast mixture.

Combining of Dry and Liquid Ingredients. In combining the two mixtures,

slowly pour the dry ingredients over the wet ingredients while mixing thoroughly.

Use plastic gloves when mixing with hands to avoid contamination.

Baking.Make sure to grease baking pan to prevent the mixture from sticking to the

baking pan. Observe proper temperature proper time and temperature in drying the

okara in microwave oven for 14 minutes to avoid burnt results and observe 135

degree Celsius in baking the gluten free bread rolls for35minutes.

 52

Cooling. Let the dried okara and baked product to cool down. Wait until the

temperatures lowers before removing them from the baking pan.

Storing. The dried okara can be put in a no air jar where microorganism can’t

enter and the finished product can be store in an air tight container in room

temperature.

Financial Component

To attain the financial possibility of the product, the acquired cost of

expenditures in the development of the finished product istabulated and presented

in table 6. Table below shows the cost of ingredients and their price per quantity.

Table 6

Cost of Ingredients and Raw Materials

Raw Materials Quantity Price

Fresh Okara 500 g 2

 53

OkaraFlour 100 g .4

Xanthan Gum 4g 5.8

Corn Starch 45 g 6.64

Sugar 52 g 3.12

Salt 2.5 g 2

Eggs 59 g 7

Canola Oil 37.5 ml 2.85

Milk 118.5 ml 8.97

Active Dry Yeast 3.18 g 4

TOTAL Php40.78

Table 6 shows the ingredients in making okara flour and the gluten-free

lean bread product with their corresponding quantity and price. The presented

recipe is good for preparing nine pieces of gluten free bread rolls.

The table shows the list of ingredients for making okara flour and the

gluten free lean bread.

It can be gleaned from the table that the ingredients for making the gluten-

free bread cost Php 40.78. The ingredients presented are enough to make 9 pieces

of gluten free bread rolls.

 54

In terms of the total expenses to complete this undertaking, the cost of

chemical analysis to determine the nutritive value of the product can be added.

Table below presents the total expense incurred in developing the product.

Table 7

Total Expenses

Expenses Total (Phph)

Chemical Analysis 1,668.79

Raw Materials/Ingredients 40.78

Total Php1709.57

Table 7 shows the total cost of the project is one thousand seven hundred

nine pesos and fifty-seven centavos (Php 1709.57). The total cost includes the cost

of chemical analysis and the cost of the ingredients.

 55

Chapter IV

DESCRIPTION OF THE COMPLETED PRODUCT

This chapter presents the results of the testing and evaluation measures that

the finished product had undergone. The results of the laboratory analysis and the

sensory evaluation survey are included in this chapter.

Based on the study, it is possible to develop a valuable product from waste

like the Okara. To determine the value of the finished product, nutrient contents of

the ingredients as the acceptability of the product was subjected to laboratory

analysis. Table below shows the result of chemical analysis of the okara flour.
 56

Table 8

Nutritive Contents of Okara Flour

Parameter Result Unit Analysis

Moisture 7.41 g/250g NIR Method

Ash 2.32 g/250g NIR Method

Crude Protein 23.54 g/250g NIR Method

Crude Fiber 20.46 g/250g NIR Method

Crude Fat 13.06 g/250g NIR Method

Carbohydrates 33.21 g/350g NIR Method

Data fromLQCCI.; AOAC Official methods of Analysis, 17th edition, 2002

Table 8 presents the analysis of the nutritive contents of the OkaraFlour

with 250g of sample. The table includes the results of the analysis in terms of

amount of Crude fats, Crude fiber, protein, Moisture, Ash and carbohydrates along

with its unit and the type of laboratory test conducted. Further discussions of the

findings are as follows.

Ash. Ash content is a measure of the total amount of minerals that remains in the

flour after milling. In this study, the okara flour has an ash content 2.32%

Carbohydrates.Carbohydrates refer to the amount of starch in aproduct. It is the

body’s main source of energy and help fuel the brain, kidneys, heart muscles and
 57

central nervous system. Analysis above shows that the amount of carbohydrates is

about 33.21%.

Crude Fat. Crude Fat increases the level of bad cholesterol and decreases the

level of good cholesterol in ht body which is a major risk factor for heart disease.

The analysis show that there is 13.06% present in the Okara flour.

Crude Fiber. Crude Fiberthe crude fiber content is commonly used as a measure

of the nutritive value of poultry livestock feeds.it represents only 60% to 80% of

the cellulose and 4% to 6% of the lignin. The analysis show that there is 20.46%

inOkara flour.

Crude Protein. Crude protein is a chemical analysis of the food whereby the

amount of nitrogen present used to estimate the amount of protein in the food. The

Okara flour has a crude protein content of 23.54%

Moisture. Moisture is the quantity of water contained in a food. It affects the

physical and chemical aspect of food which relate with the freshness and stability

for the storage of the food for a long period of time. In this study, the analysis

show that there is 7.41% moisture content present in the okara flour.

Comparison of the Acceptability of the Gluten-Free Lean Bread Product to

the Commercial Lean Bread

The finished product was evaluated in terms of its sensory qualities along

with another commercial lean bread in the market. The evaluation was conducted
 58

through a survey from respondents who tasted the two products including the

gluten free lean bread and the commercial lean bread. A total of 50 respondents

composed of 40 students and 10 faculty members served as evaluators of the

finished product. A score sheet was used to assess the different sensory qualities.

The Five-Point Scale was used to evaluate the sensory qualities including the

appearance, aroma, color, taste, and texture with a score of one point for the

lowest and five points for the highest. The Nine-Point Scale was used in scoring

the general acceptability of the products with a one point for the lowest as well

and nine points for the highest.

Table below shows the weighted mean of the scores for each sensory

quality of the two products including the Gluten-Free Lean Bread with the

corresponding verbal anaylsis.

Table 9

Acceptability of the Gluten-Free Lean Bread Compared to the Commercial

Lean Bread in the Market

Sensory Okara Gluten Free Lean Commercial Lean Bread

Qualities Bread
Weighted Verbal Weighted Verbal
Mean Analysis Mean Analysis
Appearance 4.3 Highly 4.26 Highly

Acceptable Acceptable
 59

Aroma 4.4 Highly 4.48 Highly

Acceptable Acceptable

Taste 4.26 Highly 4.4 Highly

Acceptable Acceptable

Texture 4.26 Highly 3.98 Acceptable

Acceptable

General 8 Like Very 7.08 Like

Acceptability
Much Moderately

Table 9presents the results of the evaluation of the sensory qualities of the

Gluten-Free Lean Bread and the commercial lean bread in the market. It was

found the breads obtained a highly acceptable rating in terms of appearance with a

mean of 4.3 and 4.26 respectively. The okara lean bread and the commercial lean

brad acquired the rating of highly acceptable in terms of aroma with the mean of

4.4 and 4.48 respectively. The okara lean bread obtained the mean of 4.26 and 4.4

for the commercial lean bread, both was interpreted as highly acceptable in terms

of taste. Okara lean bread was rated higher than commercial lean bread in terms of

texture. An observed mean of 4.26 was recorded for okara lean bread while a

mean of 3.98 was recorded for the commercial lean bread.

When the general acceptability of the product was scored using the nine-

point hedonic scale, Okara lean bread scored higher with a mean of 8 while
 60

Commercial lean bread scored a mean of 7.08. Okara lean bread were interpreted

as Like very much and Commercial lean bread were interpreted as Like

moderately.

CHAPTER 5

SUMMARY, CONCLUSION, AND RECOMMENDATION

This chapter presents the summary, findings, conclusions, and

recommendations of the study.

Summary

This study is concerned with the preparation and processing of the Gluten

Free Lean Bread. It aimed to test the nutritive value of the okara flour and to

compare the acceptability of the finished product to the commercial product in

terms of sensory qualities such as appearance, aroma, color, flavour, taste, texture

and general acceptability. Specifically this aims to:

1. Produce flour out of fresh okara.

 61

2. Determine the nutritive value of okara flour using proximate analysis in

terms of:

a. Ash

b. Carbohydrates

c. Crude Fat

d. Crude Protein

e. Moisture

3. Develop lean bread using okara flour.

4. Test the acceptability of the lean bread in terms of:

a. Appearance

b. Aroma

c. Taste

d. Texture

e. General Acceptability

The study limits itself in using okara flour as one of the main ingredient in

making lean bread. To compare the acceptability of its sensory qualities to existing

lean bread products in the market, faculty and student evaluators were used.

Student evaluators were composed of 10% of CIT department. On the other hand,

the faculty evaluators were composed of 10 instructors from different college

department of Malvar campus. This study was conducted within this institution,

the Batangas State University – JPLPC Malvar Campus for academic year 2018-

2019.
 62

Findings

From the result of laboratory tests of the okara flour and from the analoysis

of the gathered data of the finished product for the sensory evaluation, it was

found out that:

1. Gluten-Free Lean Bread was prepared through different developmental

stages of product development process such as defining the problem,

gathering/collecting information, formulating the standard recipe,

developing the product, testing/evaluating the product, and documenting

the product.

2. The nutritive composition of the okara flour includes moisture content in

about 7.41%, ash content in about 2.32%, 23.54% of crude protein, 20.46%

of crude fiber, 13.06% of crude fat and 33.21% of carbohydrates.

3. When the results of the sensory evaluation for both the okara lean bread and

commercial lean bread were compared, it was found the breads obtained a

highly acceptable rating in terms of appearance with a mean of 4.3 and 4.26

respectively. The okara lean bread and the commercial lean brad acquired

the rating of highly acceptable in terms of aroma with the mean of 4.4 and

4.48 respectively. The okara lean bread obtained the mean of 4.26 and 4.4

for the commercial lean bread, both was interpreted as highly acceptable in

terms of taste. Okara lean bread was rated higher than commercial lean

bread in terms of texture. An observed mean of 4.26 was recorded for okara
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lean bread while a mean of 3.98 was recorded for the commercial lean

bread. In terms of general acceptability of the products using the nine-point

hedonic scale, the okara lean bread scored higher with a mean of 8 while

the commercial lean bread scored a mean of 7.98. Okara lean bread was

interpreted as “Like Very Much” and “Like Moderately” for the

commercial lean bread.

Conclusions

Based on the findings of the study, the following conclusions were drawn.

1. The Okaraflour has potential as one of the main ingredients in

producing okara lean bread product.

2. The Okara flour is fast hydrating and needs to be hydrated well

in making dough.

3. The Okara lean bread product can be a good source of protein

and carbohydrates.

4. The Okara lean bread product can compete with other existing

lean bread in the market as it is generally acceptable and is liked

very much by the consumers.

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Recommendations

Based on the findings and conclusions of the study, the researchers

formulated the following recommendations for the improvement and promotion of

the finished product.

1. Further laboratory testing can be employed in processing the okara flour

to make it finer.

2. It is recommended to conduct a much larger survey on the acceptability

that can be bases for the commercialization of the okara lean bread

product.

3. Future researchers may pursue similar undertaking of exploring other

uses of okara and okara flour, development of other gluten free bread

and more application of okara to other food products as well.