Naslov
Protein nutritive quality during technological production and storage of dietetic biscuit

Autori
Horvatić, Marija ; Dozet, Vesna ; Vedrina-Dragojević Irena

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

Izvornik
Abstract of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / - Zagreb : Studio Hrg, 2001

Skup
4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dietetic biscuit; protein nutritive quality

Sažetak
The content and bioavailability of essential amino acids can be changed during food processing, and the extent and modification depend on the conditions of technological process. Thermaly induced changes of amino acids from cereal proteins, primarily lysine, cause a decrease of the protein nutritive quality. In the present study a comparative investigation of the changes of the available lysine content and protein nutritive quality during industrial production of standard hard biscuit (on the basis of white wheat flour) and dietetic hard biscuits (on the basis of whole wheat flour) has been performed. Based on the results obtained, initial content of available lysine varied significantly among particular kinds of investigated products and changed not significant during dough preparation. A loss of available lysine was highly significant (p=0.001) during the baking process. Equaly, protein nutritive quality, expressed as a chemical score based on the available lysine content in relation to FAO/WHO reference pattern (1985.), was significantly depressed with all kinds of biscuits. The decrease, in relation to dough, ranged from 21 % to 46 %, and varied also within products processed in the same way. A comparison of various kinds of biscuits reveals a difference in the protein nutritive quality. It may be concluded that the whole wheat flour has a considerable positive effect on the protein nutritive quality of dietetic hard biscuit and its contribution to the average daily requirement of lysine for adult (average chemical score 101 %) but in smaller degree for school children (average chemical score 37 %). Storage of biscuits during longer time did not lead to any changes of the protein nutritive quality.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA