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.
Copyright Owner
American Chemical Society
Copyright Date
2009
Language
en
File Format
application/pdf
Recommended Citation
MacDonald, Ruth S.; Pryzbyszewski, Joseph; and Hsieh, Fu-Hung, "Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality" (2009). Food Science and Human Nutrition Publications. 61.
https://lib.dr.iastate.edu/fshn_ag_pubs/61
Included in
Food Chemistry Commons, Human and Clinical Nutrition Commons, Other Animal Sciences Commons, Other Plant Sciences Commons
Comments
Reprinted with permission from Journal of Agricultural and Food Chemistry, 57(9): 3550-3555. doi:10.1021/jf803435x . Copyright 2009 American Chemical Society.