What You Need to Know
Lentil and vegetable protein blending involves emulsification of protein-rich lentil paste with vegetable puree to form a stable mixture, which can be achieved through proper cooking and processing techniques. The chemistry behind this process is based on the emulsification of proteins and the stabilization of the mixture. This technique allows for the creation of a nutritious and flavorful plant-based protein source.
Steps
- 1.
Dal Puri (Bengal, India): Creates binding paste for stuffed flatbread
- 2.
Kibbeh Nayeh (Lebanon): Forms protein base for raw meatless dish
- 3.
Mercimek Köftesi (Turkey): Provides structure for vegetarian meatballs
The Science
Primary Reaction
Emulsification