Sensory characterization of products prepared by medical and aromatic plants from soyball pulp (Okara)

The high nutritional content of soybean and its products, which includes many substances such as vitamins, minerals, iron and its disease preventive effects have been proven by many studies. Okara, which is one of the most valuable by-products of soybean, is a product that emerges during the production of soy milk and is generally used as animal feed or waste in our country. It is important to use the okara to meet the need for vegetable protein and prevent disposal problems, to contribute to our country's economy and world gastronomy, but undesirable taste and other properties of soybean and its products cause it not to be preferred. For these reasons, in this study, in an attemp to eliminate the negative properties of okara and to expand its consumption, snack breadsticks with fresh okara were prepared and presented to the sensory evaluation of expert panelists with the "Flavor Profile Analysis" method. According to the results obtained, the sample with the highest level of general appreciation was revised with medicinal and aromatic plants and presented to the expert panelists' evaluation for the second time. As a result of the evaluations made with the Principle Component Analysis (PCA), the samples of 'Breadsticks with Thyme and Okara' and 'Breadsticks with Dill and Okara' prepared with the addition of medicinal and aromatic plants dill and thyme got low points from negative parameter scores, and received 8.39 points and 8.52 points, respectively, from the overall rating scores. The fact that the product has a low score of negative parameters and a high score of positive parameters indicates that the study has achieved its purpose. We have the opinion that increasing the number of products prepared with Okara and using these products in the gastronomy sector will contribute to our country's gastronomy and economy.