NUTRITIONAL VALUE, SHELF LIFE AND SENSORY EVALUATION OF ARROWROOT BREAD ENRICHED WITH OKARA (SOY RESIDUE)

Arrowroot bread is a kind of modified food as alternative breakfast for students. In order to improve the
nutritional value of arrowroot bread, it was added with soy residue or okara which is known contain high protein.
This study aims to determine the effect of the addition of okara in arrowroot bread on nutritional value, shelf life and sensory evaluation. This is an experimental study using a completely randomized design (CRD). The
treatment was the variation of okara concentration (F1, F2 and F3). Three formulas were then investigated for
their nutritional values including carbohydrate, protein and fat. The bread shelf life was determined using Total
Plate Count (TPC). The sensory evaluation was also carried out to determine the preferred formula. The variation of okara concentration affect the nutritional value, shelf life and sensory evaluation of arrowroot bread. F3 which is composed by 60% of okara contain more carbohydrate, protein and fat compared to other formulas. The maximum shelf life of these products was three days in room temperature. Whereas F1 showed higher
acceptability on sensory evaluation. The addition of okara in arrowroot bread gave a significant contribution to nutritional value so it might be developed as a nutritious bread preferred by consumers.