Sensory Evaluation and Nutritional Analysis of Keropok Lekor Containing Okara
Keywords:
Keropok lekor, Nutritional analysis, Okara, Sensory evaluationAbstract
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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