Minimizing the inherent beany flavor of textured soy proteins in ground carabeef patties [Philippines]
1982
Cajayon, L.P.
Proximate analyses of the samples revealed an increase in the moisture content of samples containing washed textured soy proteins accompanied by a decrease in the fat and protein contents. Likewise, lower ash levels were observed in the same treatments which proved that the washing procedure had a partial adverse effect on the TSP [textured soy proteins] samples. Total bacterial, yeast and mold counts were observed generally higher in TSP samples hydrated with tap water and processed at room temperature than those samples where TSP was hydrated with ice cold water and processed at refrigerated condition
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