Texturised
vegetable protein (chunks)
TVP
- chunks with its hydration properties can be used in wide range of food
applications. It replaces vegetables in a variety of Indian and Western
recipes. It also used as economical meat extenders / replacers.
It is used as raw material for producing texturised high protein Soya Flour.
It contains approximately 50% protein, low in fat and an excellent source
of protein, iron and B-vitamins.
TVP
chunks makes special diet food with high protein, breakfast cereals and
noodles. This is being a highly nutritious food supplement, is widely
used in military diet.
|
Physical
Properties
|
| Colour |
Natural
Golden Yellow or caramel |
| Shape |
Uniform |
| Flavour |
Acceptable |
| Texture |
Moderate |
| Bulk
Density |
0.17
to 0.22 gm /cc |
| Screen
Analysis |
100%
passing through 7/8" Hole mesh |
| Water
holding capacity |
2.5
to 3 times |
|
Typical
Analysis
|
| Moisture |
(Max)
6% |
| Fat |
(Max)
1.5% |
| Protien |
(Max)
52% |
| Ash |
(Max)
6.5% |
| Sand
and Silica |
(Max)
0.2% |
| Fibre |
(Max)
3.5% |
| Metabolic
Energy Value |
340
K Cal / 100 gm |
|
Micro
Boilogical Specifications
|
| Total
Bacterial count |
(Max)
30000 / gm |
| Salmonella |
Absent |
| Coliform |
Absent |
|
Enzyme
Activity
|
| Urease
Activity |
(Max)
0.3 mg /N2 / gm min at 30°C
0.3
Difference in pH Scale |
| Tripsin
Inhibitor |
(Max)
40 TIU / mg |
|
Safety
|
| Heavy
Metals |
(Max)
20 ppm |
| Aflotoxin |
(Max)
10 Micro mg / kg |
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