Naslov
Tryptophan stability during dietetic biscuits production

Autori
Vedrina-Dragojević, Irena ; Ščavničar, Andrijana ; Šebečić, Blaženka

Izvornik
Deutsche Lebensmittel-Rundschau (0012-0413) 102 (2006), 4; 166-170

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

Ključne riječi
Tryptophan; stability; dietetic biscuit; production

Sažetak
Since the content and bioavailability of essential amino acids can be change during food processing, the impact of technological procedure on stability of tryptophan during industrial production of standard hard biscuits based on white wheat flour and dietetic biscuits enriched with whole grain wheat flour or whole grain wheat grits with addition of soya flour was investigated. All investigations were carried out with three series of samples taken out in different stages of technological procedure (flour-dough-biscuit). The tryptophan content was determined by the Bates modified method at 590 nm following alkaline hydrolysis. Results of the analysis reveals a significant decrease (P=0.01) in tryptophan content in all kinds of biscuits (7.66-27.50%). However, the loss of tryptophan, was lesser during production of dietetic biscuits although they were baked at higher temperatures for longer time and contained more fat in relation to standard biscuits. Greater stability of tryptophan was observed in dietetic biscuits in which sugar was replaced by an artificial sweetener, as well as in a dietetic biscuit with a low sugar content. Dietetic biscuit enriched with whole grain wheat grits and soya flour had the highest content of the investigated amino acid. The content of tryptophan in the proteins of all biscuits met 50% or surpassed daily allowances recommended by FAO/WHO for almost all age groups.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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