FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 13 : Nuts and Oil Seeds

Okara

This is the un dissolved residual portion left after extracting soya milk from soyabean, during the process of making soya milk. Okara is rich in protein and fibre and is mainly used in the preparation of biscuits and other bakery items and for the thickening of soup and gravy. Dry powder of Okara can be used in curries or in traditional Indian dishes like halwa or laddu.