Texturised
vegetable protein (minced)
TVP
- minced with its hydration properties is ideal for diverse uses
as food, besides replacing vegetable in Indian and Western recipes, they
can do the same for meat with economy. It contains approximately
50% protein, low in moisture TVP-minced hava a long shelf life. It
also cuts costs for food processor who use these for functional and nutritional
purposes.
|
Physical
Properties
|
| Colour
Shape |
Natural
Golden Yellow or caramel |
| Shape |
Uniform |
| Flavour |
Acceptable |
| Texture |
Moderate |
| Bulk
Density |
0.17
to 0.22 gm /cc |
| Screen
Analysis |
90%
passing through 6mm 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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