Sensory Evaluation and Nutritional Analysis of Keropok Lekor Containing Okara

See Meng Lim; Jia Ai Lim; Sek Yow Soo; Hasnah Haron

doi:10.55230/mabjournal.v55i1.3580

Authors

See Meng Lim Centre of Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia; Planetary Nutrition Research Group, Universiti Kebangsaan Malaysia, 43600 Bangi, Malaysia https://orcid.org/0000-0002-8983-9245
Jia Ai Lim Centre of Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia
Sek Yow Soo Ace Canning Corporation Sdn Bhd, 40000 Shah Alam, Selangor, Malaysia
Hasnah Haron
hasnaharon@ukm.edu.my
Planetary Nutrition Research Group, Universiti Kebangsaan Malaysia, 43600 Bangi, Malaysia; Centre of Healthy Ageing and Wellness (H-Care), Faculty of Health Science, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia

Keywords:

Keropok lekor, Nutritional analysis, Okara, Sensory evaluation

Abstract

Keropok lekor is a popular Malaysian snack made primarily from fish meat and contains very low fibre. Okara is a soy by-product from the production of soy milk and tofu, and is often discarded as food waste. However, okara is rich in nutrients, containing 55% fibre, 30% protein, 10% fat, and other bioactive components. The incorporation of okara into the production of keropok lekor can help to increase the nutritional content and reduce the environmental impact. This study aimed to evaluate the sensory and nutritional properties of okara-containing keropok lekor. Out of 16 formulations, 5 formulations, including the control, were selected for sensory evaluation: control, formulation 1 (2.7% okara), formulation 2 (5.4% okara), formulation 3 (6.7% okara), and formulation 4 (8.1% okara). The sensory evaluation revealed that formulation 1 received the highest scores for aroma, colour, and appearance and was within the acceptable range for all of these attributes, including overall acceptance. Formulation 1 showed no significant differences in colour, appearance, taste, texture, and overall acceptability compared to the control. Nutrient content of control and formulation 1 showed that fibre (3.25 ± 0.07 g/100 g vs 5.10 ± 0.14 g/100 g), fat (11.05 ± 0.21 g/100 g vs 14.10 ± 0.57 g/100 g) and energy content (289.00 ± 0.01 g/100 g vs 325.00 ± 2.83 g/100 g) increased after incorporation of okara, while moisture (37.20 ± 0.14 g/100 g vs 33.55 ± 0.07 g/100 g) and ash (4.30 ± 0.14 g/100 g vs 2.85 ± 0.21 g/100 g) decreased. In conclusion, keropok lekor, which contains 2.7% okara, exhibits acceptable sensory properties, suggesting that okara can be used in food development to increase dietary fibre content.

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