A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% said process comprising the steps of partial hydration of the texturized vegetable protein pieces/chunks for a period of 15 min to 2 hour such that the moisture content is between 15-25%, equilibration of partially hydrated soy pieces/chunks for a period between 15 minutes and 4 hours, disintegrati...

The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product.

A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice flour (18-20%), chili powder (0.5-0.7%), and baking powder (0.25-0.35%) to obtain a dry mix, which, in turn, is mixed with water (25-30%) in a Hobart mixer to form a dough which is extruded into a desired shape and thickness and baked for 15-60 minutes at a temperature range of 165-190.degree. C. to fin...

The present invention relates to an improved process for the production of oryzanol enriched fraction from rice bran oil soapstock; the present invention particularly relates to saponification, dehydration and leaching of rice bran oil soapstock for production of oryzanol enriched fraction.

A process for preparation of protein hydrolysate from soy flour. The process comprises the steps of hydrolyzing an aqueous slurry of defatted soy flour containing 6-30% solid content w/v using proteolytic enzyme of plant origin at a pH of 5-9 and at a temperature of 53.+-.5.degree. C. under stirring for 30 minutes to 6 hours; inactivating the enzyme by a known manner, neutralizing the pH value of the slurry, separating the solids by a known manner, and drying the clarified liquor so obtained to ...

The present invention provides a process for the preparation of protein hydrolysate from soy flour, which comprises preparing an aqueous slurry of defatted soy flour having 6 12% w/v of solid content, hydrolyzing the slurry using fungal protease at pH 7 8 and temperature 43.+-.5.degree. C. to get 20 40% degree of hydrolysis (DH), further hydrolyzing using papain at a temperature of 53.+-.5.degree. C. under stirring till completion of hydrolysis to 30 45% DH, inactivating residual enzyme in a kno...

A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17 20%.