Open AccessFood technology to process plant-based food (soy protein isolate formula)
Author(s) -
Made Astawan
Publication year - 2020
Publication title -
world nutrition journal
Language(s) - English
Resource type - Journals
ISSN - 2580-7013
DOI - 10.25220/wnj.v04.s3.0020
Subject(s) - soy protein , food science , flatulence , chemistry , flavor , soy flour , plant protein , biochemistry
Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein material such as fat and carbohydrates. Because of this process, it has a neutral flavor and cause less flatulence than soy flours. Furthermore, SPI has higher Protein Digestibility Corrected Amino Acid Score (PDCAAS) compared to soymilk, which is 100% and 92.6% respectively.