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Introduction
Plant base proteins are widely used as fillers, binders and extenders in meat system ([14] Smith and Circle, 1980; [5] Huang et al. , 1997). Different plant based proteins such as soy protein, wheat germ protein and corn germ protein have been used as meat extenders ([16] Troutt et al. , 1992; [13] Rocha-Garza and Zayas, 1995; [12] Ngadi et al. , 2001). There are about eight essential amino acids present in soy proteins and considerable quantities of vitamins and minerals ([10] Lockmiller, 1972). Soy proteins are excellent additives in low fat meat systems and available in diverse forms such as coarse grit textured soy protein (TSP) to very fine flour known as soy protein flour (SPF).
TSP means defatted soy flours or concentrates, mechanically processed by extruders to obtain meat like chewy texture when rehydrate and cooked. The protein value of soy protein is comparable to that of meat protein ([4] DeMan, 1990). Soy proteins are widely used as a protein source in infant and adult formulas both in intact and hydrolyzed forms. Physiologically protein hydrolysates are better than intact protein because their intestinal absorption appears to be more effective ([17] Ziegler et al. , 1998). The health benefits of soy beans include reduction in cholesterol levels, menopause symptoms, chronic diseases and osteoporosis problems ([2] Andreson, 1995).
The concern about the use of TSP is that when it is replaced in the increasing level might be effected the organoleptic quality of food. TSPs are mostly used in processed meats, snack foods and as meat alternatives ([9] Liu, 2000). These can be used in meat, poultry and fish products for binding of proteins, textured modification, juiciness, slicibility and emulsifying properties. TSPs, in the rehydrated form, are used in processed meats such as meat and chicken patties, pizza toppings, chili and total meat and meat replacement analogue products.
Pizza is a type of flat bread either chemically or yeast leavened, that carries a flavor full topping. The toppings comprise about 45 percent of the weight of finished pizza and the remaining 55 percent is the bread like crust ([8] Lehmann, 1979). This project was undertaken to investigate the stability of chicken flavored TSP substitution for chicken meat in pizza toppings. The potential of TSP to...