Document Type

Article

Publication Date

3-23-2009

Journal or Book Title

Journal of Agricultural and Food Chemistry

Volume

57

Issue

9

First Page

3550

Last Page

3555

DOI

10.1021/jf803435x

Abstract

High-moisture extrusion of soy protein isolate generates a highly palatable meat substitute. No systematic evaluation of the nutritional quality of soy processed in this manner has been performed. This study compared the growth rate of male and female mice fed diets containing soy protein isolate without extrusion or with high-moisture extrusion. Other measures of overall growth and animal health were examined. Minor differences in the parameters were observed. Overall, the extruded soy protein was equally nutritious as the unextruded soy protein for the animals. Hence, high-moisture extrusion may be considered a useful method to generate high-quality protein foods. A longer term feeding trial may be recommended to further define the nutritional adequacy of this protein.

Comments

Reprinted with permission from Journal of Agricultural and Food Chemistry, 57(9): 3550-3555. doi:10.1021/jf803435x . Copyright 2009 American Chemical Society.

Copyright Owner

American Chemical Society

Language

en

File Format

application/pdf

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