SYBEAN PROTEIN AS A SUBSTITUTE FOR EGGS IN MACARONI
Keywords:
eggs in macaroni, eggs, soy protein, technical feasibilityAbstract
The eggs normally used in macaroni were replaced by soy protein in the form of both protein concentrate (70% protein) and protein isolate (90% protein), in the proportions of 50% and 100%. The macaroni produced was evaluated according to its physical, chemical, organoleptic and nutritional characteristics. The results showed the feasibility of substituting 50% (759) of the egags by 409g of protein concentrate. In this case the product received a higher score than the control, mainly due to an increase in cooking volume, the level and quality of the resulting protein and the texture. The other substitutions were not feasible.
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