Back বৈশিষ্ট্যযুক্ত উদ্ভিজ্জ প্রোটিন Bengali/Bangla Texturiertes Soja German Teksturhava sojfaba proteino Esperanto Carne de soya Spanish پروتئین بافتدار گیاهی Persian Soijarouhe Finnish Protéine végétale texturée French Protein nabati bertekstur ID 콩고기 Korean Tekstūruoti sojos baltymai Lithuanian
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
TVP may be produced from any protein-rich seed meal left over from vegetable oil production.[1] Specifically, a wide range of pulse seeds besides soybean, including lentils, peas, and faba beans, may be used for TVP production.[2] Peanut-based TVP is produced in China where peanut oil is a popular cooking oil.[3]
- ^ Cite error: The named reference
Footewas invoked but never defined (see the help page). - ^ Kim, Taehoon (May 2018). Texturization of Pulse Proteins: Peas, Lentils, and Faba Beans (PhD). hdl:1969.1/173522.
- ^ "Peanut Textured Vegetable Protein(TVP), Rapid rehydration & excellent water absorption". www.frozensweetpumpkin.com. Archived from the original on 2022-11-29. Retrieved 2022-03-13.