Development of an improved soya protein-lipid film |
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| Authors: | E. C. CHUAH,A. Z. IDRUS,C. L. LIM,C. C SEOW&dagger |
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| Affiliation: | Authors' addresses: School of Applied Sciences, Universiti Sains Malaysia, Penang, Malaysia;Food Technology Division, Malaysian Agricultural Research and Development Institute, Serdang, Selangor, Malaysia. |
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| Abstract: | Soya protein-lipid film, an oriental food material, as traditionally prepared is limited in methionine and has inferior physical properties. A simple modification to the traditional method of preparation, involving addition of DL-methionine and glycerol to soya milk before film formation, yielded a product which was nutritionally improved and obviated the need to reconstitute it. |
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