engleski

Effect of technological treatment on tryptophan stability in confectionary products

Since cereals and processed foods are increasingly used to meet human dietary needs, it is very important to determine thermally induced changes in tryptophan in order to improve the quality and safety of our food supply. Stability of tryptophan during thermal treatments is very important because it is an essential amino acid, and some of its degradation products could be toxic and potentialy carcinogenic. Since tryptophan plays an important role in metabolism and its stability can be affected by various factors, the objective of our study was to determine tryptophan loss during production of classic wheat flour biscuits and biscuits enriched with wheat whole flour, wholemeal and soya flour. Tryptophan content was determined spectrophotometrically with p-DAB at 590 nm. The experinemtal results show significant loss of tryptophan content. The decomposition degree depending on composition of biscuits ranged from 50 to 80 percent, calculated on dry matter base.

dietetic products; tryptophan

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