EFFECT OF SOLAR TUNNEL AND FREEZE DRYING TECHNIQUES ON THE ORGANOLEPTIC ACCEPTABILITY OF PRODUCTS PREPARED INCORPORATING OKARA (SOY BY-PRODUCT)

An attempt has been made in the present investigation to observe the effect of solar tunnel drying and freeze drying techniques on the organoleptic acceptability of products developed by incorporating okara which was extracted, processed (dried) and powdered from variety PS-1347. Five products namely doughnuts, macroni, cakerusk, noodles and butter cookies were prepared by incorporating various proportions (10, 20 and 30 per cent) of processed okara. It was observed that noodles, macroni and cake rusk of freeze dried okara were most acceptable at 30% level and fell in the category between liked moderately and liked very much by having 7.9, 7.7 and 7.6 overall mean scores, respectively. Whereas, doughnuts and butter cookies prepared by substituting 20% solar tunnel dried okara were found most acceptable having 7.5 and 7.8 mean scores, respectively.