การใช้โอคาราทดแทนแป้งสาลีในผลิตภัณฑ์สโตรปวาฟเฟิล

Studies on the use of okara to replace wheat flour in stoopwafel were done forto select appropriate amount of okara analysis nutritional facts and sensory evaluation. The stoopwafel basic recipe of magda (2559) was applied by using okara replaced wheat flour. The replacement percentages were 30 40 and 50 of the weight of wheat flour. The experiment is planned by Randomized Complete Block Design ( RCBD) . Then to evaluate the sensory quality in appearance color odor taste texture and overall preference with 9- point hedonic scale. The panelists were 60 lecturers and students from Home Economics Technology Rajamangala University of Technology PhraNakorn. Sensory evaluation showed that the okarastoopwafel prepared from 30 percent okara obtained the highest overall acceptance score from the panelistson all sensory attributes exceptedtesteattributes which there was no significant difference in three amounts of okara. The nutritional facts found thatfat moisture total energy and energy from fatwere slightly increased but protein and carbohydrate were decreased which compared to control stroopwafel ( 100 percent wheat flour) . In addition to 96 percent of consumer acceptedthe okarastoopwafel