Textured Vegetable Protein (Leaving Cert Home Economics): Flashcards
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TVP full form
TVP full form
Textured Vegetable Protein
Main ingredient of TVP
Main ingredient of TVP
Soya beans
First step in TVP manufacturing
First step in TVP manufacturing
De-hulling and oil extraction
Defatted soya beans are ground into what?
Defatted soya beans are ground into what?
Fine flour
Purpose of removing carbs in TVP production
Purpose of removing carbs in TVP production
Increases protein concentration
Nutrients added to TVP in manufacturing
Nutrients added to TVP in manufacturing
Vitamin B12, methionine, iron
Purpose of heating & extrusion in TVP
Purpose of heating & extrusion in TVP
Creates meat-like texture
Why TVP is dried
Why TVP is dried
Creates shelf-stable product, no fridge needed
Main nutritional advantage of TVP
Main nutritional advantage of TVP
High protein content
Economic advantage of TVP
Economic advantage of TVP
Affordable/costs less than meat
Shelf life benefit of TVP
Shelf life benefit of TVP
Long shelf life, no refrigeration needed
Major allergen concern with TVP
Major allergen concern with TVP
Soya allergy risk
Common flavour complaint about TVP
Common flavour complaint about TVP
Bland taste, requires much seasoning
How long to rehydrate TVP
How long to rehydrate TVP
10-15 minutes in hot water/broth
Why TVP must be thoroughly seasoned
Why TVP must be thoroughly seasoned
Naturally bland taste