Record Details

Title:
Study on the manufacture and the use of soybean protein textured by extrusion
Publication date:
1984
Summary:
Textured soybean protein (TSP) made through extrusion was studied for its quality and products utilization. Extruding temperature was determined by the amount of moisture in the raw material, whose optimal value was 460 ml/kg for soybean meal extrusion. The flavour, texture feeling and cooking deformation were influenced by the extruding temperature and the pretreatment of raw material. TSP made from alcohol-extracted meal had the best quality, while TSP from normal soybean meal was satisfactory. It was estimated possible to substitute 50% of the required meat for hamburger with soybean meal TSP [Aut/SS]
Call number:
A:PS
Journal citation:
Contact information:
harvest@worldveg.org

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 Record created 1985-05-31, last modified 2019-03-04


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