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Pregled bibliografske jedinice broj: 176779

EFFECT OF THERMAL PROCESSING ON THE NUTRITIVE VALUE OF WHEAT GERM PROTEIN


Jurković, Nada; Colić, Irena
EFFECT OF THERMAL PROCESSING ON THE NUTRITIVE VALUE OF WHEAT GERM PROTEIN // Nahrung, 37 (1993), 6; 538-543 (međunarodna recenzija, članak, znanstveni)


Naslov
EFFECT OF THERMAL PROCESSING ON THE NUTRITIVE VALUE OF WHEAT GERM PROTEIN

Autori
Jurković, Nada ; Colić, Irena

Izvornik
Nahrung (0027-769X) 37 (1993), 6; 538-543

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
WHEAT GERM PROTEIN

Sažetak
Wheat germs are used as industrial products for nourishment so that it was necessary to determine the nutritive value of proteins in raw and in roasted wheat germs (temperature: 130-150 degrees C for 20 min). Protein quality evaluation has been determined by a biological method - feeding young growing rats. The rats were fed 10% level protein diets, based on raw and roasted wheat germs. The results show that protein of roasted wheat germs has higher digestibility (D) and protein efficiency ratio (PER) than the raw wheat germs which proves that roasting destroyed digestion enzymes inhibitors. Furthermore, the net protein utilization (NPU) has also been improved by roasting. Biological value (BV) of raw germs approximates to the value of roasted germs. The results lead us to the conclusion that roasting saves and improves protein parameters in wheat germs.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE