The time series chapter, Chapter 14, deals more generally. with changes in a variable over time. Control charts deal with a very specialized. type of problem which we introduce in the ï¬rst subsection. The discussion. draws on the ideas about Normally distributed data and about variability from. Chapter 6, about the sampling distributions of means and proportions from.
Manufacturing process. TVP is usually made from high (50%) soy protein soy flour or concentrate, but can also be made from cotton seeds, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so.
Higher level of protein. While TVP is a great substitute for protein, if you compare a cup of TVP to a cup of meat, the regular freeze-dried meat will have more protein in it. Less sodium. Since salt and other flavoring is added to the TVP to make it taste good, more often than not they have higher sodium levels. Less soy. TVP will have higher soy levels than meat. If you are on a low-soy diet or want to avoid soy, meats will be a better choice.