Naslov
Available lysine content during cereal flake production

Autori
Horvatić, Marija ; Guterman, Marica

Izvornik
Journal of science of food and agriculture (0022-5142) 74 (1997), 3; 354 -358

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

Ključne riječi
ceral flakes; available lysine; protein nutritive quality

Sažetak
The available lysine contents during industrial production of wheat, rye, barley and oat flakes have been investigated. Obtained results show that hydrothermal treatment(120 Celsius degree, 60 min, 1, 99 x1000000 Pa) of whole cereal grain as well flaking process (70 Celsius degree, gap 0, 3 mm) did not significantly affect lysine availability.When summary effects in particular processing phases, including thermal treatment (100 Celsius degree) of oat grains-before fragmentation and hydrothermic treatment-is calculated, the loss of available lysine was significant during production of rye flakes (4, 90 percent) and oat flakes (8, 22 percent). Protein nutritive quality, expressed as a chemical score based on the available lysine contents in relation to NAS/NRC reference pattern was on the average 47, 9 ; 46, 5 ; 41, 0 and 38, 6 percent for oat, rye, barley and wheat flakes, respectively.

Izvorni jezik
Engleski

POVEZANOST RADA