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Textured soy chunks. Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
Natural protein concentrates (often used in bodybuilding or as sports dietary supplements): Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
Soy yogurt – A yogurt-like product prepared with soy milk; Sweet bean sauce – Sweet savory sauce in China and Korea; Tauco – Indonesian fermented bean paste; Tempeh – Soy product from Indonesia, used as protein source; Textured vegetable protein – Defatted soy flour food product; Thua nao – Traditional Shan food made from fermented ...
Soy milk contains all of the necessary amino acids, is protein-rich, low in saturated fat, “and high in potassium and plant compounds called isoflavones, which can be good for heart health ...
Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made. Soy protein is essentially identical to the protein of other legume seeds and pulses. [134] [135]
The recalled lot of the 24-ounce packs of the powder, which declares itself to be sans gluten, soy and dairy, carry lot code No. 23080-2C2 and a time stamp from 09:00 to 12:00. Select asks ...
The digestibility of some soyfoods are as follows; steamed soybeans 65.3%, tofu 92.7%, soy milk 92.6%, and soy protein isolate 93–97%. [26] [27] Some studies on rats have indicated the biological value of soy protein isolates is comparable to animal proteins such as casein if enriched with the sulfur-containing amino acid methionine. [28]
Soy curls are a soy-based meat alternative [4] [5] made by boiling and dehydrating soybeans, with a texture similar to that of chicken. [6] Soy curls are prepared by boiling, baking or frying. History