Textured soy protein (TSP) as pizza topping

Abstract

Purpose – The purpose of this paper is to investigate the stability of chicken flavored textured soy protein (TSP) substitution for chicken meat in pizza toppings.Design/methodology/approach – TSP obtained from defatted soy flour was used to replace chicken at 25, 50 and 100 percent level in the pizza toppings. Patent grade wheat flour, TSP, boiled chicken, cheese, pizza shell and whole pizza were subjected to chemical analysis. Rheological properties of patent grade wheat flour were assessed by mixograph and farinograph. A panel of judges assessed sensory characteristics of pizza topping and whole pizza.Findings – Moisture, ash and protein contents of the whole pizza showed a rise when the amount of TSP was increased, while fat content decreased slightly with increase in TSP content. Mixographic studies showed 6 min mixing time and 44 percent peak height. The farinographic studies revealed water absorption, arrival time, dough development time, departure time and dough stability as 63.6 percent, 1.5, 8.5...