Method for preparing multipurpose ready-to-eat high protein soy granules
作者： Rangasamy Baby Latha , Thotadamoole Ramesh , Suvendu Bhattacharya , Vishweshwariah Prakash , Appu Rao Gopala Rao Appu Rao
DOI:
关键词: Ready to eat 、 Protein content 、 Chromatography 、 Granule (cell biology) 、 Texturized Vegetable Protein 、 Chemistry 、 High protein
摘要: A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having content in the range of 45-52% and moisture 3 to 8% said process comprising steps partial hydration pieces/chunks a period 15 min 2 hour such that is between 15-25%, equilibration partially hydrated minutes 4 hours, disintegration equilibrated chunks/pieces by using shearing machine obtain granule size 1 6 mm, drying disintegrated at temperature 40-80° C. hours tray dryer granules.
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