Texturized proteins: fabrication, flavoring, and nutrition.
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 1978;
10:147-207. [PMID:
365461 DOI:
10.1080/10408397809527248]
[Citation(s) in RCA: 107] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This paper provides a comprehensive review of the current methods used for the texurization of proteins, with emphasis on soy proteins. The sensory characteristics, i.e., flavor, texture, and color are discussed, particularly in relation to the problems of simulating meat flavored products. The nutritional qualities of texturized products are reviewed, and current regulations concerning their use in foods are cited.
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