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Soy Protein na-etinye uche - ?d?naya amino acid bara ?ba nke ukwuu
Okwu mmalite
Ngwak?ta protein soy b? ihe ak?r?ngwa nke agwa soy. Mgbe egweri, peeling, mm?p?ta, nkewa, ?sa, ihicha na tekn?z? nhazi nd? ?z?, a na-ewep? mman?, obere ihe soluble na-ab?gh? protein (kar?s?a shuga soluble, ash, protein soluble na mmanya na ihe d? iche iche na-esi ísì) na soybeans. A na-akwado ngwaah?a protein soy nwere ihe kar?r? 65% protein (N×6.25) protein.
nk?wa2
ngwa & ?r?
A na-eji nt? nt? soya mee ihe na ?l? ?r? nri maka nri (?ba ?ba protein ?d?naya), sens? (?n? d? mma, ekpomeekpo na-ad?gh? mma) na ihe kpatara ya (maka ngwa ch?r? emulsification, mmiri, na ab?ba absorption na nrapado Njirimara).
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A na-eji nt? nt? soya mee ihe na ngwaah?a nri nd? a:
nri nri
nri nn?chi
nri ?t?t? ?ka
ike na protein mmanya
ofe, sauces, na nri nd? a kwadebere
ihe oriri
ice cream, yog?t, na mmiri ara ehi nd? ?z? ma ? b? ngwaah?a na-ad?gh? mmiri ara ehi
an? ?z?
an?, an? ?k?k?, na ngwaah?a az?? a hazichara
Nk?wap?ta ngwaah?a
Protein: | ≥68% |
Ash: | ≤6.0% |
Mmiri: | ≤8.0% |
Ab?ba: | ≤1.0% |
Mkpok?ta eriri: | ≤3.5% |
Nitrogen dissolution index | ≤75% |
Ng?k?ta ?n? ?g?g? obodo: | ≤30000cfu/g |
Escherichia coli: | ≤30MPN/100g |
?r?a: | Ach?p?tagh? |