Question

Texturized vegetable proteins are produced using -

• A. Microwave techniques
• B. Expansion techniques
• C. Extrusion techniques
• D. Super critical techniques

Hint:

Extrusion can be low-moisture (producing dry, shelf-stable TVP chunks that must be rehydrated) or high-moisture (producing wet, highly fibrous meat analogues like soy-based chicken/beef strips).

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Texturized Vegetable Protein (TVP) is a high-protein meat analogue product manufactured typically from defatted soy flour.
It must possess a fibrous, chewy, meat-like texture.

Step 2: Detailed Explanation:
The manufacture of TVP relies on extrusion techniques (specifically extrusion cooking).
Inside the extruder:
- Defatted soy flour is mixed with water and subjected to high shear, high pressure, and temperatures exceeding \(100^\circ\text{C}\).
- Under these extreme conditions, the globular soy proteins unfold, denature, and realign into parallel, linear, fibrous sheets.
- As the molten protein mass is forced through the die, steam flash-evaporation causes it to expand, solidifying into a stable, porous, chewy, meat-like textured product.

Step 3: Final Answer:
TVP is produced using extrusion techniques, which corresponds to option (C).