engleski

Available methionine during production of dietetic products

Essential amino acid methionine can be oxidiezed during food processing and storage by peroxidizing lipids, by irradiation in presence of oxigen, or by standard oxidizing agents such as preroxides. Deficit of methionine in food can result in an animo acid imbalance which reduces the protein quality of food. Since methionine plays important role in human organism, the aim of this work was to determine loss in available methionine during production of classic wheat flour dietetic products and dietetic products enriched with wheat whole flour. Available methionine was determined spectrophotometricaly at 513 nm. The loss in available methionine, depending on composition of dietetic products, ranged from 5.63% to 26.05%, calculated on 16 g of nitrogen.

available methionie; dietetic products

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