Sensory quality of tilapia hamburger (oreochromis niloticus) with addition of soybean residue (okara)

This paper intends to develop and evaluate the sensory quality of tilapia hamburgers with addition of okara flour, aiming to develop a product of good protein quality, rich in fiber, low cost and easy access to the population. Okara flour was added at different concentrations (0, 5, 10, 15, 20 and 25%) to hamburgers and then these were subjected to analysis of acceptability (9-point hedonic scale). The averages for all evaluated parameters varied between 5.02 and 7.5, within the range of "indifferent" to "liked moderately". The highest means were found for formulations with 10 and 15% of okara, indicating the okara amount that provides better sensory quality of the product. These results confirm the tendency to seek products with higher nutritional value, and tilapia hamburger with added okara as an alternative to market, aiming at making fish and soybean increasingly present in the eating habits of the population.