Naslov
Influence of antinutritional factors on in vitro protein digestibility in fiber enriched biscuits

Autori
Vujić, Lovorka ; Šebečić, Blaženka ; Vedrina-Dragojević, Irena ; Vitali, Dubravka

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

Izvornik
Abstract book, 4th International Congress Flour-Bread '07 and 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : TIM PUBLIC d.o.o., 2007, 88-88

ISBN
978-953-7005-13-9

Skup
4th International Congress Flour-Bread '07 and 6th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
in vitro protein digestibility; phytic acid; dietary fibers; biscuits

Sažetak
Protein digestibility is affected by the level of various antinutrient and the protein structure, so the aim of this study was to evaluate effects of three different antinutrients (total dietary fibers, total phenolic compounds and phytic acid) on in vitro protein digestibility (IVPD) in nine experimentally prepared biscuits. Investigated parameters were assayed in white wheat flour biscuit as a standard, whole grain wheat flour biscuit and in tea biscuits enriched with whole grain wheat flour, soya full fat flour, carob flour, amaranth flour, oat fiber, wheat fiber or apple fiber. Protein digestibility was assessed by pepsin and depending on investigated biscuit, the values of IVPD ranged from 37.06 % to 56.31 %, with the lowest value in biscuit enriched with full fat soya flour, while the highest digestibility was in the biscuit prepared with white wheat flour only. Negative correlation was found between phytic acid values and IVPD and the same effect was found between total dietary fibers (TDF) and IVPD, with different intensity of influence in biscuits being low or high in TDF.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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