FUTURE TRENDS IN FOOD TECHNOLOGY
ALTERNATIVE PROTEIN SOURCES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -Swapping meat for plants reduces saturated fat, and increases the fiber and vitamin content of dishes. Studies show that this leads to reduced risks for diabetes, cancer, and heart disease. Also, plants require fewer environmental resources like water and space, which can offset climate change.
Detailed explanation-2: -Meat proteins have three groups: myofibrillar proteins (50%–55%, mostly myosin and actin), sarcoplasmic proteins (30%–34%, mostly enzymes and myoglobin) and connective tissue (10%–15%, mostly collagen and elastin fibres embedded in mucopolysaccharides).
Detailed explanation-3: -Tofu. Tofu is the classic meat alternative and has been one of the basic sources of nutrition in Asia for centuries. Soy protein. Tempeh. Seitan/wheat protein. Lupin protein. Green spelt. Oat flakes. Black beans. More items •11-Nov-2019
Detailed explanation-4: -Meat and poultry (beef, lamb, pork, chicken, turkey, etc.) Fish and seafood. Tofu, tempeh, soybeans. Legumes (for example: beans, lentils, chickpeas) Eggs. Cheese and Greek-style yogurt. Peanut butter. Hemp and pumpkin seeds.