Transcript Alternative Protein Foods

ALTERNATIVE PROTEIN
FOODS
© PDST Home Economics
ALTERNATIVE PROTEIN FROM PLANT FOODS
 Also known as ‘novel foods’
 Sources-plant foods & micro-organisms
SOYA
BEANS Explanation
Nutrient
Protein
• 74% HBV even though it is a vegetable protein
food. Little of methionine
Fat
• Unsaturated fat
• Contains polyunsaturated fatty acid linoleic
acid
Carbohydrate
• Starch & fibre
Vitamins
• Soya beans - B group
Minerals
• Soya beans - calcium & iron (non-haem)
Water
• Only 14%
DIETETIC VALUE/CONTRIBUTION
Dietetic Value
 Soya beans are
high in protein &
low in saturated fat,
therefore suitable for
all age groups
 They contain
polyunsaturated fat,
which helps to reduce
cholesterol, and are
suitable for those on
low-cholesterol/lowkilocalorie diets
 Soya beans are a
nutritionally good meat
alternative, so ideal for
vegetarians
TO THE DIET
Economic Value
 Many different soya
products are available
 Easy to use
 Can be used in a wide
variety of dishes
Tempeh – a
chewy,
fermented soya
bean ‘cake’
Miso – a soy
bean paste used
in stews &
soups
Tofu - made from
soya milk, this is a
soya bean curd
which can be
smoked/marinated
Textured
Vegetable
Protein
Soya Sauce
Examples
of Soya
foods
Soya Milk –
made from soya
beans, it is a
dairy milk
alternative
SOYA FOODS
Tempeh
Tofu
Miso
TVP
Soya Sauce
Soya Milk
TEXTURED VEGETABLE PROTEIN



1.
2.
3.
Buying TVP: TVP can be
bought in dehydrated
form
Storing TVP: Store in a
cool, dry place
Cooking TVP:
Follow the instructions
on the packaging
Place in water for
between 15-30
minutes
Once it has been
reconstituted it can be
used like meat
4.
5.
6.
Make the dish in the
usual way
Use with meat to bulk
up the meal
Use with meat
substitute in dishes
with strong flavours,
e.g. Bolognese sauce,
curries.
MANUFACTURE OF TEXTURED VEGETABLE PROTEIN
1
• Oil is extracted from the soya beans
2
• Soya beans are ground into flour
3
• Carbohydrates are removed. Only protein remains.
4
• Oil, flavouring & additives are added
5
• The mixture is heated,extruded through a nozzel into a reduced
pressure environment in order to get the correct texture.
6
• It is dehydrated to make cubes or mince
7
• TVP is fortified with cobalamin (Vitamin B12) & packaged for sale
ADVANTAGES & DISADVANTAGES OF
TVP
Advantages
•Cheaper than meat
•Low in saturated fat
•Can be used in a wide
variety of dishes
•Good source of fibre
•No shrinkage during
cooking
Disadvantages
• Taste & flavour
inferior to meat
• Structure
inferior to meat
• Only suitable for
dishes with strong
flavours as it is bland
OTHER PLANT SOURCES OF
PROTEIN



Seitan (wheat protein) This is made from gluten
& is available in health stores
Ground nuts & cotton seeds – after oil is
extracted a protein-rich residue remains
Grass – concentrated protein can be extracted
ALTERNATIVE PROTEIN FROM MICROORGANISMS

MYCOPROTEIN
Nutrient
Explanation
Protein
• HBV similar to meat
• Methionine, an essential amino acid less than meat
Fat
•Mycoprotein is low in saturated fat
Carbohydrate •Mycoprotein contains fibre
Vitamins
•B group
Minerals
•Zinc & iron(non-haem)
Water
• Low water content in mycoprotein
MANUFACTURE OF MYCOPROTEIN
• Derived from the mycelium of the fungus
Fusarium graminearum
1
2
3
4
5
• These fungus cell are grown in a sterilised
fermenter to provide the correct environment
for the growth of mycoprotein
•
•
+ Oxygen, glucose & nitrogen.
+ Potassium, magnesium & phosphate
• The temperature in the fermenter is 65 ̊C
• The cells are removed from the fermenter - the
mixture(mycelia) is then harvested.
6
• Filtered in huge centrifuges.
• The mycelia are bound together with egg albumin
7
• The harvested product absorbs a wide variety
of colours & flavourings
8
9
10
• Textured similar to meat
• Prepared according to the cut required(sliced,
diced or shredded)
• Quorn is suitable for vegetarians but not for
vegans, contains a little egg white
QUORN