Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties

The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat: rice: and millet): and okara: a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads: each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively): okara (10%, 20%, and 30%, respectively): and a control sample (without okara): were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins: total carbohydrates: insoluble fiber: soluble fiber: sugars: total lipids: saturated fatty acids: and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste: shape: odor: chewiness: and cross-section properties: classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar: low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,: iron: zinc): and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW: whereas ferric reducing power: ABTS radical cation: and DPPH radical scavenging activity were 119.25 mgAA/100g FW: 86.80 mgTrolox/100g FW: and 49.92 mgTrolox/100g FW: respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive: good antioxidative: low-energy bread: and better soy milk waste management.