Thesis

Development of Texturized Vegetable Protein (TVP) from Rice Bran and/or Mung Bean (Vigna radiata L.) as Soy Alternatives

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Developing Texturized Vegetable Protein (TVP) from alternative sources is crucial in addressing the
concerns associated with soy-based TVP. This study explores the potential of rice bran and mung bean
as sustainable and nutritious alternatives to soy in TVP production. The samples were formulated to
produce TVP with 55% protein based on the materials: soy (S-TVP) as control, soy and rice bran (SR-
TVP), mung bean and rice bran (MR-TVP), and mung bean (M-TVP). All samples were extruded using
the low-moisture extrusion method with a co-rotating and intermeshing twin screw extruder with 30%
moisture feed, 280 rpm screw speed, and 130°C barrel temperature. The physical properties
(expansion ratio, bulk density, textural integrity, textural properties, surface appearance,
microstructure), proximate composition, and functional properties (rehydration ratio (RR); water
holding capacity (WHC), and oil holding capacity (OHC)) were assessed and statistically analyzed to
evaluate the significance of RB and/or MB as alternative ingredients in TVP products. The results
indicate significant differences (p

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Availability

Detail Information

Series Title

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Call Number

FT 24-010

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physicochemical properties
functional properties
Mung Bean
rice bran
texturized
vegetable protein

Specific Detail Info

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Statement of Responsibility

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Other version/related

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