Defatted Soya Flour (untosted)
Defatted Soya Flour – Untoasted is obtained from Indian NON GMO clean, healthy golden yellow soyabeans by the process of dehulling, flaking, extracting, desolventizing, and grinding in a pneumatic mill to requisite particle size to get a fine powder of white to creamish color.
Defatted Soya Flour - Untoasted is a high protein, low in fat product and is the simplest form of soya protein. The protein content of the flour is 50-52%, much higher than the flour from other grains. The soya flour contains high quality protein & is an excellent source of iron, calcium & B-vitamins. The only nutritive & functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals & vitamines and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends, texturised vegetable proteins.
Analytical Data
- Total Ash | 6% Min 6.5% Max | Is: 10038-1981
- S/Silica | 0.3% Max | Sp : 18(Part-Vi) 1982
- Fat | 1.2% Max | Is:10038-1981
- Crude Fibre | 3.5% Max | Is: 10038-1981
- Protein | 52% Min | Is: 10038-1981
- Pdi | 70 - 80 | Aocs Ba 10 - 65
- Urease Activity | 1.7 - 2 Mgn/Gm/Min At 30°C | Sp :18(Part-Vi) 1982
Microbiologicals
- Total Plate Count | 50000 Max.Cfu/Gm | Sp:18(Part-1) 1980
- Coliform | 10 Max. Cfu/Gm | Sp:18(Part-I)-1980
- E.Coli | Absent Cfu/Gm | Sp:18(Part-I)-1980
- Yeast & Moulds | 100 Max. Cfu/Gm | Sp:18(Part-I)-1980
- Salmonella | Negative /25gm | Sp:18(Part-I)-1980
Physicochemical Analysis
- Moisture | 8% Max | Is : 548(Part-I)1964
- Partical Size | 90% Min | Is :4684 – 1975
Application
Defatted Soya Flour - Untoasted maintains the balance of Essential amino acid of the body which is required for the development of muscle, connective tissue & enzymes our body needs. Some other applications are detailed below.
|
Product |
Usage |
Advantage |
|
Textured Soya Protein |
100% |
High Protein, High Functionality |
|
Cakes |
3 - 6 % |
Decreases amount of eggs/milk & shortening the expensive ingredients. Provides softer & more tender crumb. Emulsification. |
|
In fortification of Cereals |
5 – 25% |
Protein Enhancement. |
|
Sweet Goods (Dough-Nuts) |
2 - 4% |
Surface sealing,water binding,yeast raised,added moistness & longer shelf life to the fried donut. |
|
Fried Pie / Pasta |
2 - 4 % |
Surface sealing / Protein fortifications. |
|
Adhesive / Glue |
10 – 100% |
Lower cost,increased production rates,room temperature curing,ability to work with green wood,and water based cleanup,safe for environment |
|
Dal Analogue |
25% |
Lower cost of cereal,high in protiens and other essential amino acids |
Packing
50 Kg HDPE / 25 Kg Paper Bags.
Storage & Shelf Life
1 Year if stored in clean, dry, infestation free area in unopened bag.
Particle Size
80-200 Mesh.