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Home Ec > Alternative Protein Food > Flashcards

Alternative Protein Food Flashcards

1
Q

Why is the soya bean unlike most other vegetables

A

It contains HBV protein

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2
Q

What % of soya beans are protein

A

35

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3
Q

NV protein of soya beans

A

HBV

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4
Q

What amino acid content is lower in soya beans than in meat

A

Methionine

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5
Q

What is the NV fat

A

High in polyunsaturated

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6
Q

What fatty acid makes up 50% of fat content in soya beans

A

Linoleic fatty acid

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7
Q

What are the NV carbohydrates of soya beans

A

They are present in the form of starch and dietary fibre.

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8
Q

What is the NV vitamins of soya beans

A

Contain B group

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9
Q

What is the NV minerals of soya beans

A

Source of non haem iron

Contains calcium

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10
Q

Name 6 soya products

A 
Tofu
Tempeh 
Tvp 
Miso 
Soy milk 
Soy sauce
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11
Q

What is tofu

A

Cheese like made from curdling soya milk then pressing the curds into blocks

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12
Q

What is tempeh

A

Made from cocked and slightly fermented soya beans the fermentation binds the soya beans into a compact cake

STIR FRIES CURRIES

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13
Q

What is tvp

A

Made from soya beans that have been cooked under pressure and then dried

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14
Q

What is tvp usually used as

A

A meat extender to bulk a meal

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15
Q

What is miso

A

Seasoning paste made from soya beans mixed with rice and water

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16
Q

How is soya milk made

A

Soaking soya beans in water then grinding them

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17
Q

How is soy sauce made

A

Fermented soya beans salt water and barley or wheat flour

18
Q

What stages are in the manufacturing of TVP

A 
Cleaning and prep
Extraction of oil 
soya flour 
Addition of ingredients 
Extruded and shaped 
Dried packaged and labelled
19
Q

What Happens in the cleaning and prep of soya beans for Tvp

A

They are cleaned and dehulled and cracked

20
Q

What happens in the extraction of oil for TVP

A

Oil is extracted

21
Q

What happens when are made into flour in the production of TVP

A

They are ground into a powder and mixed with eg veg oil seasonings and flavouring also fortified with vit B

22
Q

What happens what the soya flour is extruded and shaped in the production of TVP

A

The mixture is heated and extruded through a nozzle into a reduced pressure environment

23
Q

Why is the TVP extruded into an area of reduced pressure

A

It expands and achieves a texture similar to meat

24
Q

What are the guidelines for preparing and cooking dried TVP

A

Follow instructions
Allow it to soak in water for 15-30 mins to reconstitute it
Drain it and add to the dish being made -5 mins before the end of cooking time

25
Q

What are the advantages of TVP

A 
Alternative to meat 
High in dietary fibre 
Little prep and cooking time needed 
More economical to meat
No shrinkage occurs 
No saturated fat 
Versatile
26
Q

Disadvantages of TVP

A

Inferior texture to meat

Often bland tasting

27
Q

What is mycoprotein made from

A

Fungal Biomass of a soil

28
Q

What is the protein NV of mycoprotein

A

Hbv

Methionine is low compared to meat

29
Q

What is the NV fat of mycoprotein

A

Low in sat fat

30
Q

What is the NV carbohydrates of mycoprotein

A

Good source of dietary fibre

31
Q

What is the vitamin NV of mycoprotein

A

B group

32
Q

What is the minerals NV of protein in mycoprotein

A

Small amounts of haem iron and zinc

33
Q

What are the stages in the manufacture of mycoprotein

A 
Fermented 
Additional ingredients 
Harvested purified and dried 
Bound 
Input additives 
Textured and shaped 
Steamed
34
Q

What happens during the fermentation in the process of mycoprotein

A

The fungus is fed to the fermenter and fermented under ideal conditions for the fungus to grow

35
Q

What is added to the fermented fungus and for how long and at what temperature

A

Sterile glucose syrup ammonia, potassium, magnesium, phosphate oxygen for 6 weeks at 30 degrees

36
Q

What happens during the harvesting, purification and drying

A

During the 6 weeks the fungus is harvested
It is then heat treated at 65degres
It is then drained in a centrifuge

37
Q

How is the mycoprotein bound

A

With ebb albumin

38
Q

What input addictive are added to the mycoprotein .

A

Flavouring and colouring

39
Q

Why is the mycoprotein steamed at the end

A

To bind the egg and to set shape

40
Q

What is quire

A

Made from mycoprotein

41
Q

What are advantages of mycoprotein

A

HBV protein
Dietary fibre
Low sat fat
Versatile

42
Q

Disadvantages of mycoprotein

A

Inferior to meat

Not suitable for vegans

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