engleski

Protein nutritive quality during production and storage of dietetic biscuits

A comparative investigation of the changes in available lysine content during industrial production of two dietetic hard biscuits based on whole grain wheat flour/grits and a standard hard biscuit based on white wheat flour was performed. Dough preparation did not significantly affect the available lysine content. However, after baking, a significant loss (27-47 %) of available lysine was found in all three types of biscuit. The average relative decrease in available lysine in proteins of each type of biscuits correlated highly significantly with technological parameters, mainly with the interaction between baking temperature and baking time (r=0.980, p=0.001). Physical characteristics of the biscuits, such as thickness, surface area, weight and density, also contributed considerably to the extent of damage to available lysine. The two dietetic biscuits were characterised by a higher available lysine content than the standard biscuit, and accordingly by a higher protein nutritive quality, with average chemical scores (calculated for adults) of 97 and 105 as against 60 for the standard biscuit. Storage for a long time (1 year) had no significant influence on the chemical scores.

dietetic biscuits; available lysine; protein nutritive quality

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