Development and Quality Assessment of Nutritionally Enriched Texturized Soya Protein with Ground Flaxseed Flour
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Date
2024-03
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Addis Ababa University
Abstract
Texturized soya protein is one of the most important meat alternative product among plant proteins. Texturized Soya protein is currently limited to soyabean and cereal in many countries. Whole soyabean and flaxseed were cleaned, milled and defated. The soybean and flaxseed flour were blended using Response(Box-Bhnken) design to formulate composite flour with the ratio of 90%,85%,80% and 10%, 15%,20% respectively where as 120 oc,135oc,140oc, 145oc, 150oc and 60oc, 70oc, 80oc were used for baking and drying respectively. The data generated were statistically analyzed by general linear model analysis of variance using the Minitab software program version 18. Functional properties and proximate analysis were carried out on the flour and texturized Soya protein sample, the result indicated that , fiber,ash ,carbohydrate,moisture value of composite flour increased with the increase in blend proportion (p<0.05) the bulk density,water absorbition capacity,oil absorbition capacity were observed with an increase in flaxseed flour proportion in the composite flour. The mineral content (Fe,Zn,K,Mn,) of texturized Soya protein were improved by the presence of flaxseed flour. Significant difference(p<0.05) in sensory quality of Texturized Soyaprotein with an increase in flaxseed flour was observed. the result of optimization confirmed that texturized soya protein which was dried with drying temperature 60 oc, drying time 24.087 min and blending ratio 20% flaxseed flour with response of moisture content of 8.69,flavor 7.59, overall acceptability 7.64 was selected. it was concluded as the increseang of ground flaxseed flour had increased sensory, proximate,functional properties and mineral content of texturized soya protein.
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Texturized Soya protein, flax seed, baking temperature, drying temperature