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Questions and Answers
What do plant based meats aim to replicate?
What do plant based meats aim to replicate?
- Flavors and nutrition of animal meat (correct)
- Appearance of animal meat
- Texture of animal meat
- Smell of animal meat
What are the main components of meat that plant based meats need to replace?
What are the main components of meat that plant based meats need to replace?
- Protein, fat, B-vitamins, and iron (correct)
- Vitamin C, fiber, calcium, and antioxidants
- Carbohydrates, sodium, cholesterol, and water
- Zinc, magnesium, phosphorus, and potassium
Why are legumes often used as a starting point for plant based meats?
Why are legumes often used as a starting point for plant based meats?
- High protein content (correct)
- Low-calorie content
- High sugar content
- Rich in vitamins A and E
What forms can legumes be used in for creating plant based meats?
What forms can legumes be used in for creating plant based meats?
Besides protein, what other components are important to consider when creating plant based meats?
Besides protein, what other components are important to consider when creating plant based meats?
What is the primary reason for using fractionated forms of legumes in plant based meats?
What is the primary reason for using fractionated forms of legumes in plant based meats?
What functional characteristics of fractionated products allow them to behave like meat when cooked?
What functional characteristics of fractionated products allow them to behave like meat when cooked?
Why is the purity level of a fraction important in determining its functionality?
Why is the purity level of a fraction important in determining its functionality?
How are hydrolysates different from fractionated products?
How are hydrolysates different from fractionated products?
What is the major difference between the fat content in legumes and animal meat?
What is the major difference between the fat content in legumes and animal meat?
How do legume starches help in replicating the texture of meat?
How do legume starches help in replicating the texture of meat?
What is the role of heme in distinguishing meat from other foods?
What is the role of heme in distinguishing meat from other foods?
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