homogenizing milk in cakes and improves mixing tolerance when mixed with ready
flour mixes (Onayemi and Lorenz 1978; Lutzow 1996; Stauffer 2006).
On the other hand, defatted soy flour and grits can be utilized in the fortification of
cereals and processed foods like baked goods. Its fortification not only helps in
the enhancement of the protein content in the processed foods but also improves the
crumb body in the baked foods, enhances shelf life of cookies by reducing the
moisture content (Marques et al. 2000), and improves water holding capacity and
sheeting properties of the dough, thus resulting in tender finished product (Golbitz
2000). The toasted soy flour and grits are preferred in cookies/crackers, cereal
applications (like breads), ground meats, and fermentation media because of their
better texture than the untoasted counterparts (Endres 2001; Jideani 2011).
1.5.2.3 Soy Protein Isolates (SPI)
Soy protein isolates are generally made from defatted soy meal and are the most
refined form. They should possess good emulsifying capacity, gelling capacity,
viscosity, and water and fat absorption to be utilized efficiently in various food
systems (Singh et al. 2008). Since, they have a very high protein content (>90%) and
are prepared by removing the water-insoluble polysaccharides and oligosaccharides,
they do not result in flatulence and have bland flavor. Thus, SPI are ideally suited
ingredients in meat systems (due to the mouthfeel and texture); dairy foods as milk
replacer, nutritional supplements, and infant formulas; beverages; soups; sauces;
snacks; etc. aimed for people having high protein needs owing to various circumstances like growth in children, famine, and chronic diseases, viz., AIDS, tuberculosis, etc. (Singh et al. 2008).
1.5.2.4 Soy Protein Concentrates (SPC)
Soy protein concentrates contain approximately 70% protein and are prepared from
the defatted soy flour by removing oligosaccharides, some amount of ash, and other
minor components (ASA 2000). The concentration process improves the
dispersibility and water and fat holding capacity and improves its flavor profile
which modifies the viscosity and textural characteristics of the food system. Hence,
SPC are utilized in the production of baby foods, dry food mixes, nutritional powder
drinks, emulsion-type meat products, bakery products, milk replacers, snacks, and
pet foods (Singh et al. 2008).
1.5.2.5 Textured Soy Protein (TSP)
Textured soy proteins are commercially prepared by the thermoplastic extrusion of
soy flour/grits/concentrates under heat and pressure to yield chunks/chips/flakes or
any other shape. The high amount of heat and pressure along with extrusion not only
24
R. Modgil et al.
flour mixes (Onayemi and Lorenz 1978; Lutzow 1996; Stauffer 2006).
On the other hand, defatted soy flour and grits can be utilized in the fortification of
cereals and processed foods like baked goods. Its fortification not only helps in
the enhancement of the protein content in the processed foods but also improves the
crumb body in the baked foods, enhances shelf life of cookies by reducing the
moisture content (Marques et al. 2000), and improves water holding capacity and
sheeting properties of the dough, thus resulting in tender finished product (Golbitz
2000). The toasted soy flour and grits are preferred in cookies/crackers, cereal
applications (like breads), ground meats, and fermentation media because of their
better texture than the untoasted counterparts (Endres 2001; Jideani 2011).
1.5.2.3 Soy Protein Isolates (SPI)
Soy protein isolates are generally made from defatted soy meal and are the most
refined form. They should possess good emulsifying capacity, gelling capacity,
viscosity, and water and fat absorption to be utilized efficiently in various food
systems (Singh et al. 2008). Since, they have a very high protein content (>90%) and
are prepared by removing the water-insoluble polysaccharides and oligosaccharides,
they do not result in flatulence and have bland flavor. Thus, SPI are ideally suited
ingredients in meat systems (due to the mouthfeel and texture); dairy foods as milk
replacer, nutritional supplements, and infant formulas; beverages; soups; sauces;
snacks; etc. aimed for people having high protein needs owing to various circumstances like growth in children, famine, and chronic diseases, viz., AIDS, tuberculosis, etc. (Singh et al. 2008).
1.5.2.4 Soy Protein Concentrates (SPC)
Soy protein concentrates contain approximately 70% protein and are prepared from
the defatted soy flour by removing oligosaccharides, some amount of ash, and other
minor components (ASA 2000). The concentration process improves the
dispersibility and water and fat holding capacity and improves its flavor profile
which modifies the viscosity and textural characteristics of the food system. Hence,
SPC are utilized in the production of baby foods, dry food mixes, nutritional powder
drinks, emulsion-type meat products, bakery products, milk replacers, snacks, and
pet foods (Singh et al. 2008).
1.5.2.5 Textured Soy Protein (TSP)
Textured soy proteins are commercially prepared by the thermoplastic extrusion of
soy flour/grits/concentrates under heat and pressure to yield chunks/chips/flakes or
any other shape. The high amount of heat and pressure along with extrusion not only
24
R. Modgil et al.