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| Soya TVP (Textured Vegetable Protein) |
| Hindi Name: |
Soya TVP |
| Botanical name: |
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| Part used: |
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Soya TVP is widely used as a meat substitute and extender in millions of household's everyday. It is perhaps the most affordable form of easily available quality nutrition. |
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| Specification of Soya Granules |
| Protein |
Min 52% |
| Fat Content |
Max 1.50% |
| Crude Fiber |
Max 3.50% |
| Moisture |
Max 7.00% |
| Total Ash |
Max 7.00% |
| Acid Insoluble Ash |
Max 0.40% |
| Colour |
Light Yellow |
| Smell & Taste |
Typically Soya |
| Density |
0.60 gm/cc |
| Total Plate Count |
50,000 Cells/gm |
| Coliform |
< 10/gm |
| E-Coli |
Nil |
| Salmonella |
Nil/25 gm |
| Yeast & Moulds |
< 100 cells/ Gm |
| Bulk Density |
0.28 gm to 0.32 gm/cc |
| Water Absorption |
2 to 3 part |
| Particle Size |
2 to 6 mm |
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| Specification of Soya Chunks |
| Protein |
Min 52% |
| Fat Content |
Max 1.50% |
| Crude Fiber |
Max 3.50% |
| Moisture |
Max 7.00% |
| Total Ash |
Max 7.00% |
| Acid Insoluble Ash |
Max 0.40% |
| Colour |
Yellow to Brownish Yellow |
| Smell & Taste |
Typically Soya |
| Density |
0.65 gm/cc |
| Coliform |
< 10/gm |
| Salmonella |
Nil/25 gm |
| Yeast & Moulds |
< 100 cells/ Gm |
| Bulk Density |
0.17 gm to 0.18 gm/cc |
| Water Absorption |
2 to 3 part |
| Particle Size |
15 to 20 mm |
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| Specification of Soya Steak |
| Protein |
Min 52% |
| Fat Content |
Max 1.50% |
| Crude Fiber |
Max 3.50% |
| Moisture |
Max 7.00% |
| Total Ash |
Max 7.00% |
| Acid Insoluble Ash |
Max 0.40% |
| Colour |
Light Yellow |
| Smell & Taste |
Typically Soya |
| Density |
0.60 gm/cc |
| Total Plate Count |
50,000 Cells/gm |
| Coliform |
< 10/gm |
| E-Coli |
Nil |
| Salmonella |
Nil/25 gm |
| Yeast & Moulds |
< 100 cells/ Gm |
| Bulk Density |
0.15 gm to 0.17 gm/cc |
| Water Absorption |
2 to 3 part |
| Particle Size |
18x40 to 50 mm |
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