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

  • Made Astawan Institut Pertanian Bogor University
Keywords: soy protein isolate, infant formula, protein digestibility, soymilk

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.

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Author Biography

Made Astawan, Institut Pertanian Bogor University
Department of Food Science and Technology

Submitted

2020-10-15
Accepted
2020-10-26
Published
2020-10-27
Section
Articles