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Article
Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality
Journal of Agricultural and Food Chemistry
  • Ruth S. MacDonald, Iowa State University
  • Joseph Pryzbyszewski, Iowa State University
  • Fu-Hung Hsieh, University of Missouri - Columbia
Document Type
Article
Publication Date
3-23-2009
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
Citation Information
Ruth S. MacDonald, Joseph Pryzbyszewski and Fu-Hung Hsieh. "Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality" Journal of Agricultural and Food Chemistry Vol. 57 Iss. 9 (2009) p. 3550 - 3555
Available at: http://works.bepress.com/ruth_macdonald/1/