Kwang Li Sin

• BSc (Hons) Food & Human Nutrition (NUIS)
• Development of novel food product prototypes using okara / moromi waste by-product from the Singapore soy sauce industry

Okara (or moromi)is a by-product from the production of soy-based products such as soymilk and soya sauce. In Singapore alone, an estimated 30 tonnes of okara are effectively discarded daily. Studies indicate that okara is rich in insoluble dietary fibre and isoflavones (which have been linked to several health benefits). This study was focused on adding value to moromi (a type of okara). After initial kitchen-based trials, a ‘Hawaiian’ pizza containing moromi in its base was developed. After fine tuning of formulations through informal sensory testing, a consumer trial (n=50) was conducted comparing pizzas with bases containing 10% and 12.5% of moromi. Hedonic ratings indicated an absence of significant difference between the formulations in terms of liking of texture and flavour/taste, while panellists indicated equal willingness to purchase the three formulations. This indicates that pizza containing up to 12.5% moromi by-product in its base may be commercially acceptable.

Funding source: Newcastle University

Supervisor: Dr Gerard O'Brien