EXAM 5: Plant Based Protein Foods Flashcards
(19 cards)
What is seitan?
Remaining gluten after starch is rinsed out of wheat flour
It can be in strips, slides or ground
How does seitan taste and how is the texture?
Mild, savory flavor but flavors can be added
Texture is more similar to meat compared to other plant sources ( like tofu )
How is seitan cooked?
Pan-fried, grilled, in stews, stir-fry (or as seitan Parmesan)
What commercial products is seitan in?
Tofurky deli slices, meatless hotdogs, fakin’ bacon
What plant based protein is closest to amino acid profiles of meat?
Soy bean products
What are examples of soy products
Texturized vegetable proteins
Whole soybeans
Tofu
Fermented soy products
What is texturized vegetable proteins (TVP)
Typically made from soybeans; peanuts and cottonseed may also be used
Plant material is turned into fibrous granules that rehydrate quickly
USDA limits the use of TVP in commercially prepared food to no more than 30% of any product
What is tofu
Soy milk coagulated with magnesium chloride to make “cheese”
Look for tofu made with calcium sulfate (600 mg per serving)
Silken, firm and extra firm
Like a sponge: readily absorbs flavors
How to prepare tofu
Drain/blot before using - place on absorbent surface for 5-10 minutes
Press the tofu - place tofu block between a dish towel or paper towels, put flat dish with heavy weighted items on top
What is the prep and uses of soft tofu
Prep - pressing not recommended; drain/blot to prepare
Uses - raw, puréed, boiled, in fillings, dips
What is the prep and uses of firm and extra firm tofu
Prep: press, drain, or freeze
Uses: battered/crusted, baked, fried, glazed
Very versatile
What is miso?
Fermented paste of grains and soybeans
What is tempeh
Cooked soybeans are inoculated with a mold
Forms a nutty cake that is fried or roasted
What ingredients are in meat analogs and what products are they in
Blend of plant sources that include soy protein with other vegetable proteins, carbohydrates, fats, vitamins, minerals, flavorings and colorings
Products: any kind of imitation meat
What is the nutritional value of meat analogs
1/3 less fat than equivalent meat item
Some analogs may be low quality protein sources (lack amino acid)
Higher in sodium
More expensive
What ingredients of the impossible burger contribute to the crispy brown appearance
Potato starch
What ingredients of the impossible burger contribute to the fat
Coconut oil
What ingredients of the impossible burger contribute to the binding
Xanthan gum
Konjac
What ingredients of the impossible burger contribute to the color/aroma
Leghemoglobin
- hemoprotein in nitrogen fixing root nodules of plants that produce legumes
Similar chemical structure and red color to hemoglobin
