functions of ingredients vegeterian

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Functions of Ingredients

Soya beans

  • The soya bean is a legume vegetable – a pod-bearing plant from the same plant family as peas and beans.

  • Soya beans have a high protein content, low starch, and also contain micro nutrients.

  • Soya bans are used to make many food products such as textured vegetable protein (TVP), soya flour, soya milk, bean curd tofu and soya source.

Soya textured vegetable protein (TVP)

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Characteristics:

  • Spongy texture
  • Bland flavour
  • Can be made to resemble meat

Nutritional content:

  • High in protein
  • Fortified with vitamin B and iron
  • Low in fat
  • Low in cholesterol
  • High in dietary fibre

Tofu - soya bean curd

 Tofu is used in:

  • Chunks for oriental dishes,
  • Stir-fry,
  • Casseroles
  • Savoury flans
  • Soups
  • Salads

Characteristics:

  • Soft, smooth textured
  • Semi-solid food
  • Available in original flavour, smoked or marinated forms
  • High in protein
  • Low in fat
  • Bland flavours

Micro - protein Quorn

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