Naslov
Available methionine and tryptophan stability in biscuits production

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

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

Izvornik
2nd Central European Congress on Food, Programme and Book of Abstracts / Banati, D. ; Farkas, J. ; Gelencser, E. - Budimpešta : CFRI, Hungary, 2004, 92-92

Skup
2nd Central European Congress on Food

Mjesto i datum
Budimpešta, Mađarska, 26.04.2004. - 28.04.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
available methionine; tryptophan; biscuits; stability

Sažetak
Since the content and bioavailability of essential amino acids can be changed during food processing, the impact of technological procedure on stability of available methionine and tryptophan during industrial production of standard hard biscuits based on 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 available methionine was determined by the McCarthy and Sullivan spectrophotometric method at 513 nm following the papain hydrolysis of samples and the tryptophan content was determined by the Bates modified method at 590 nm following alkaline hydrolysis. The results of the analysis reveals a significant decrease (P=0.01) in available methionine content during production of all standard biscuits and one of dietetic biscuit enriched with whole grain wheat flour (9.72 - 22.32 %). Tryptophan content significant decrease (P=0.01) in all sorts of biscuits (7.66 - 27.50 %). The loss of tryptophan, however, 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. Grater stability of available methionine and tryptophan was observed in dietetic biscuits in which sugar was replaced by an artificial sweetener, as well as tryptophan in a dietetic biscuit with low sugar content. The content of available methionine and 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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