CRYOTEXTURIZATION OF SOY PROTEIN

Abstract

It was objectified to determine the conditions in which it is obtained meat-substitutive products from soy protein submitted to the cryotexturization process, by means of balancing the solid content in the dispersion, pH, and freezing temperature. The evaluation of the products was performed by sensorial analysis, with attention to the obtained texture. The content of solids was the variable responsible for the most significative influence in the quality of the obtained texture. In agreement with the solid content, it was obtained differentiated textures, which were analyzed by a trained group characterized by different kinds of meats, as fish and poultry.