Advantages
Applications Baked Products | Energy Bars| Gravies | Ice Creams | Meat Extenders | Protein Fortified Beverages | Soups
Functionality | Soy Protein | Lentil | |
(Reference) | Protein | ||
Water Absorption (g/g) | 2.75 | 2.1 | |
Oil Absorption (g/g) | 0.96 | 1.9 | |
Foaming Capacity (%) | 25 | 70 | |
Foaming Stability (%) | 35 | 38 | |
Protein Solubility (%) | 31(pH 11) | 85 (pH 10) | |
Emulsification (%) | 75 | 55 | |
Emulsification Stability (%) | 77 | 78 | |
Least Gelation Protein (%) | 14 | 12 |
Amino Acids | Mg/g |
Histidine | 24 |
Isoleucine | 39 |
Leucine | 60 |
Valine | 45 |
Lysine | 50 |
Methionine | 8 |
Phenylalanine | 54 |
Threonine | 29 |
Tryptophan | 9 |
Composition | Values |
Energy | 377 Kcal/100g |
Fat | <1.0% |
Carbohydrates | 20-25% |
Protein | 70-75% |
Moisture | 5-10% |
Ash | <3.0% |