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Evaluation of potato-egg patties extended with different soy proteins

100%

Salama N. A.

Acta Alimentaria Polonica

1989

tom 15(39)

nr 2

Potato patties were enriched with different soy proteins. This incorporation increased the protein and ash con tent and improved the biological value of the patties. Potato patties containing 10% whole egg were extended with four different soy proteins (30% replacement of potato) full fat soy, deffated soy flour, concentrated and isolated soy proteins. Incorporation of soy products in patties increased the protein and asb content, while decreased carbohydrate percent. Adding full fat soy raised lipids percent in patties. In general, calcium and phosphorus increased, but magnesium and potasium decreased in potato-egg patties by soy additiyes. Extending of potato-egg patties with full fat soy or isolated soy proteins improved generał acceptability scores. Soy protein supplementation improves the biological value and the protein efficiency ratio of the patties.

Ograniczanie wyników

1 Acta Alimentaria Polonica

1 Salama N. A.

1 1989

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Evaluation of potato-egg patties extended with different soy proteins