Alternative Protein Food Flashcards
Why is the soya bean unlike most other vegetables
It contains HBV protein
What % of soya beans are protein
35
NV protein of soya beans
HBV
What amino acid content is lower in soya beans than in meat
Methionine
What is the NV fat
High in polyunsaturated
What fatty acid makes up 50% of fat content in soya beans
Linoleic fatty acid
What are the NV carbohydrates of soya beans
They are present in the form of starch and dietary fibre.
What is the NV vitamins of soya beans
Contain B group
What is the NV minerals of soya beans
Source of non haem iron
Contains calcium
Name 6 soya products
Tofu Tempeh Tvp Miso Soy milk Soy sauce
What is tofu
Cheese like made from curdling soya milk then pressing the curds into blocks
What is tempeh
Made from cocked and slightly fermented soya beans the fermentation binds the soya beans into a compact cake
STIR FRIES CURRIES
What is tvp
Made from soya beans that have been cooked under pressure and then dried
What is tvp usually used as
A meat extender to bulk a meal
What is miso
Seasoning paste made from soya beans mixed with rice and water
How is soya milk made
Soaking soya beans in water then grinding them
How is soy sauce made
Fermented soya beans salt water and barley or wheat flour
What stages are in the manufacturing of TVP
Cleaning and prep Extraction of oil soya flour Addition of ingredients Extruded and shaped Dried packaged and labelled
What Happens in the cleaning and prep of soya beans for Tvp
They are cleaned and dehulled and cracked
What happens in the extraction of oil for TVP
Oil is extracted
What happens when are made into flour in the production of TVP
They are ground into a powder and mixed with eg veg oil seasonings and flavouring also fortified with vit B
What happens what the soya flour is extruded and shaped in the production of TVP
The mixture is heated and extruded through a nozzle into a reduced pressure environment
Why is the TVP extruded into an area of reduced pressure
It expands and achieves a texture similar to meat
What are the guidelines for preparing and cooking dried TVP
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
What are the advantages of TVP
Alternative to meat High in dietary fibre Little prep and cooking time needed More economical to meat No shrinkage occurs No saturated fat Versatile
Disadvantages of TVP
Inferior texture to meat
Often bland tasting
What is mycoprotein made from
Fungal Biomass of a soil
What is the protein NV of mycoprotein
Hbv
Methionine is low compared to meat
What is the NV fat of mycoprotein
Low in sat fat
What is the NV carbohydrates of mycoprotein
Good source of dietary fibre
What is the vitamin NV of mycoprotein
B group
What is the minerals NV of protein in mycoprotein
Small amounts of haem iron and zinc
What are the stages in the manufacture of mycoprotein
Fermented Additional ingredients Harvested purified and dried Bound Input additives Textured and shaped Steamed
What happens during the fermentation in the process of mycoprotein
The fungus is fed to the fermenter and fermented under ideal conditions for the fungus to grow
What is added to the fermented fungus and for how long and at what temperature
Sterile glucose syrup ammonia, potassium, magnesium, phosphate oxygen for 6 weeks at 30 degrees
What happens during the harvesting, purification and drying
During the 6 weeks the fungus is harvested
It is then heat treated at 65degres
It is then drained in a centrifuge
How is the mycoprotein bound
With ebb albumin
What input addictive are added to the mycoprotein .
Flavouring and colouring
Why is the mycoprotein steamed at the end
To bind the egg and to set shape
What is quire
Made from mycoprotein
What are advantages of mycoprotein
HBV protein
Dietary fibre
Low sat fat
Versatile
Disadvantages of mycoprotein
Inferior to meat
Not suitable for vegans
