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Poboljšanje tradicionalnih pekarskih proizvoda dodatkom sojinih proteina


Novotni, Dubravka; Ćurić, Duška; Galić, Kata; Bauman, Ingrid; Krička, Tajana
Poboljšanje tradicionalnih pekarskih proizvoda dodatkom sojinih proteina // Food Science and Food Biotechnology in Developing Countries
Saltillo, Mexico,, 2007. (poster, nije recenziran, sažetak, ostalo)


Naslov
Poboljšanje tradicionalnih pekarskih proizvoda dodatkom sojinih proteina
(Enrichment of the Traditional Bakery Products with the Soybean Proteins)

Autori
Novotni, Dubravka ; Ćurić, Duška ; Galić, Kata ; Bauman, Ingrid ; Krička, Tajana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Food Science and Food Biotechnology in Developing Countries / - , 2007

Skup
2nd International Scientific Congress "Food Science and Food Biotechnology in Developing Countries",

Mjesto i datum
Saltillo, Mexico,, 16-18.10.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Kukuruzni kruh; sojini proteini; ekstruzija; pekarske smjese
(Corn bread; soy proteins; extrusion; bakery mixes)

Sažetak
A mixed corn bread which is preferred in Mediterranean countries was fortified with soybean proteins from different sources to obtain higher protein content and improved amino acid composition. One bread type (A, B and C) was prepared from wheat flour (60 % w/w total flour content), extruded corn flour (ECF) (35 ; 30 ; 25 %) and textured defatted soy proteins (TDSP) (5 ; 10 ; 15 %). Another bread type (I, II, III) was prepared from wheat flour (60 %) and extruded blend of corn flour and defatted soy flour in such proportions that the final content of corn and soybean proteins was the same as in related breads A, B and C. In the process of extrusion, temperature 145 °C, 300 rpm and 22 % moisture content, were determined as optimal. In all raw materials and final products crude protein content, digestible proteins in vitro (IVPD) and amino acid composition were determined. In comparison to non-enriched, mixed corn breads with added soybean products had higher protein content (9.1-12.5 %) and higher amino acid score for all three limiting amino acids (lysine, threonine and tryptophan) proportionally to soy protein content. IVPD was high in all breads (> 94 %) although IVPD in the crust was much lower than in the crumb (by 3-7 %). Also, lysine score was much lower in the crust ; in average it gained 31.4 % of the score in the crumb. Breads “ A” and “ I” could be labelled as protein “ source” and breads “ B” , “ C” , “ II” and “ III” even as “ high protein” breads, according to Codex Allimentarius.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0581846-2810 - Karakterizacija i određivanje stupnja izmiješanosti praškastih materijala (Ingrid Bauman, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb