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H a r in a d e soja alta e n lp
, o bte
id ons id a d e fo rm a sim ila r a la
h a rin a d e so ja b aja e n lp id o s, c o n un c o n te n id o ap ro xim a d o de l
15 % .
U s o s d e la S o ja e n P r o d u c to s F a r in c e o s
H a r in a d e so ja c o n le, oc bitin
te naid a a p a rtir d e l a g re g a d o d e
le citin a d e s o ja a h a rin a d es g ra sa d a , b a ja e n lp id o s o a lta e n
lp id o s. E l o b je tiv o d e e ste a g re g a d o e s in c re m e n ta r la
d isp e rs a b ilid a d e im p a rtir p ro p ie d a d e s e m u lsificida no te s. E l c o n te n
v a ra d e ac u e rd o a la s e sp e c ific a c io n e s d a d a s , sie n d o v a lo re s
c o m u n e s d e h a s ta u n 1 5 % .
T a m b i n s e p u e d e c la sifica r la s h a rin a s d e a c u e rd
e o a s u In d ic e d
S o lu b ilid a d d e N itr(Ng eSnI)
,oo In d ic e d e D isp e rsib ilid a d d e
N itr g e n(N
o D I)
. E s te p a r m e tro in d ic a e l g r a d o d e
d e sn a tu ra liza c i n d e p ro ten a s y tra ta m ie n to t rm
a , ic o d e la h a rin
se r a lto e n p ro d u c to s n o tra ta d o s c o n c alo r y b a jo e n p ro d u c to s
tra ta d o s; re fle ja e q u ilib rio e n tre tra ta r d e m a ndtea nd e rs las p ro p ie
d e la s p ro te n a s d e s o ja y c ie rta a c tiv id a d e n z im tica c o n tra la
in a ctiv a c i n d e fa c to re s a n tin u tricio n a le s y la e lim in a c i n d e l
sa b o r fu e r te ( b e a n y ta s te ).
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Protenas M . G rasa
(% )
(% )
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Fibra
(% )
C enizas
(% )
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P oroto de soja
42,6
20,0
5,3
5,0
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H arina de soja
entera
46,6
22,1
2,1
5,2
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H arina de soja
desgrasada
59,0
0,9
2,6
6,4
H arina de soja
con lecitina
48,6
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16,4
2,2
5,3
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Tortas:
Se utiliza la harina de soja como reemplazo de slidos no grasosde la
leche. Se mejora terneza y textura (2 %).
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