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processing methods
What are the effects of different processing methods (e.g., fermentation, extrusion) on the nutritional quality and sensory attributes of soy-based foods?
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4 Replies
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Cost effectiveness
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Fermentation- Increase protein digestibility, Reduces ANF, Increases beneficial compounds, develops umami and savory flavors, introduces unique aromas.
Extrusion-Improves protein quality, Reduce ANF, Increases resistant starch, enhances texture, develops nutty flavors, reduces of-flavors.
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Reduce ANF, Increase protein digestibility, reduce the bonding of oligosaccharides, develop umami and savory flavors, improve aromas.
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@everyone Please
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