Food technology to process plant-based food (soy protein isolate formula)

Made Astawan

Abstract


Soy protein isolate (SPI) is obtained by extracting the soluble protein and removing non-protein material such as fat and carbohydrates. Because of this process, it has a neutral flavor and cause less flatulence than soy flours. Furthermore, SPI has higher Protein Digestibility Corrected Amino Acid Score (PDCAAS) compared to soymilk, which is 100% and 92.6% respectively.

Keywords


soy protein isolate; infant formula; protein digestibility; soymilk

Full Text:

WNJ.V04.S3.0020


DOI: https://doi.org/10.25220/WNJ.V04.S3.0020

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Made Astawan

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

View My Stats