Proximate and Sensory Characteristics of Beef Sausages Containing Okara as Fillers/Extenders

Abstract

Okara, also known as ‘soy pulp’ or ‘tofu dregs’ is the white or yellowish residue consisting of insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soy milk and tofu. In this study, the effect of different inclusion levels of okara on the proximate composition and sensory quality of beef sausages was evaluated. Okara was used to replace fresh beef in sausage at 0, 10, 20, 30 and 40%, in treatments T₁, T₂, T₃, T₄ and T₅ respectively. The Crude protein content of the sausages progressively decreased with increasing inclusion levels of okara. Sensory characteristics of T1 (control) did not vary significantly (p<0.05) with those containing 10 and 20% okara inclusion level. However, sausages containing 30% inclusion level of okara was recommended due to their superior scores for colour, flavour and juiciness and hedonic rating by the consumers.