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Explain about the Thermoplastic Extrusion?
This is a major technique used for vegetable proteins at present. Thermoplastic extrusion leads to dry fibrous and porous granules or chunks, (rather than fibers) which upon rehydration, possess a chewy texture. Starting material need not to be protein isolates, thus less costly protein concentrates or flours (containing 45-70% protein) can be used. Casein or gluten can be added as such. Addition of small amount of starch or amylose improves the final texture, but a lipid content above 5-10% is detrimental. Addition of 3% sodium chloride or calcium chloride also firms the texture. Good texturization by this process requires proteins with appropriate initial solubility, high molecular weight and development of proper plasticizing and viscosity properties of protein-polysaccharide mixture within the dye.
a) What additional substances does a plant need to make amino acids and proteins from glucose? b) Where do these substances come from? (a) To make amino acids
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could you please give me a data in the form of tabular column based on milk analysis which can be done in home itself?
Explain about the Fructnns as Food Ingredients? Oligosaccharides have several functional/technological attributes that give them a potential for incorporation into foods. They
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