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COMPOSITION AND CHARACTERISTICS OF AQUEOUS EXTRACTED TEXTURED VEGETABLE PROTEIN FLOURS: SOY AND COTTONSEED
Author(s) -
CEGLA GAD F.,
MEINKE W. W.,
MATTIL K. F.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12609.x
Subject(s) - cottonseed , food science , soy protein , chemistry , cottonseed oil , absorption of water , soy flour , composition (language) , water holding capacity , materials science , linguistics , philosophy , composite material
Amino acid composition and other characteristics of extracted textured vegetable protein flours, made from soy and cottonseed, were determined. The amino acid profiles for original and extracted products were essentially the same. Only lysine content was lower by approximately 10% in the extracted samples. The extracted extrudates had a greater textured integrity, water absorption capacity and water holding capacity than the original TP. However, the converse was found for the oil emulsification capacity of the same materials. Bulk densities of the extracted products compared with the original materials, were significantly lower for the soy, but higher for the cottonseed. Meat patties prepared with the extracted TP samples were organoleptically superior to patties prepared from a commercial soy concentrate and were judged equal to patties prepared from the original unextracted extrusion textured soy and cottonseed flours.