Naslov
Tryptophan stability in hard biscuits different raw materials composition

Autori
Turčić, Petra ; Vitali, Dubravka ; Vedrina-Dragojević, Irena

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

Izvornik
Book of abstracts CEFood Congress / Kata Galić - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2008, 91-91

ISBN
978-953-99725-2-1

Skup
The 2008 Joint Central European Congress, 4th Central European Congress on Food and 6th Croatian Congress of Food Technologists, Biotechnologists, and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15.05.2008. - 17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
tryptophan; biscuit; dietary fiber

Sažetak
Attempts have currently been made to achieve control over various biological functions by choosing balanced and healthy diet and appropriate lifestyle. During the manufacture of food products, some important components may undergo degradation, thus reducing the nutritive value of the food product, or even some toxic, mutagenic or potentially carcinogenic products may develop. Tryptophan is an essential amino acid highly relevant for the human body, acting as a serotonin and nicotinic acid precursor. The stability of tryptophan during the manufacture and storage of food products depends on a series of factors such as temperature, presence of oxygen and other oxidizing agents, e.g., lipid peroxides, irradiation, etc. The aim of the study was to assess changes in the level of tryptophan according to the composition of raw materials during the manufacture of different biscuits. The methodology was based on tryptophan determination in different semi-products (dough) and final products (biscuit) manufactured in laboratory conditions. Reference samples were prepared according to the recipes for white wheat flour hard biscuit, whereas in other samples the following were added according to the amount of T-500 flour: whole grain flour, wheat fiber, oat fiber, apple fiber, soya flour, carob flour, inulin and amaranth flour. Tryptophan was determined by the Bates modified method with p-dimethylaminobenzaldehyde after alkaline hydrolysis. The amount of tryptophan in examined samples of dough ranged from 0, 048 to 0, 271 g/100 g dry matter and from 0, 047 to 0, 264 g/100 g dry matter in the biscuits. Accordingly, the level of tryptophan decreased during technological procedures from the dough to the final product. The percentage of tryptophan degradation ranged from 1, 10 % to 18, 64 %. The analyses of results show that, during the production of some biscuits, the level of tryptophan significantly reduced, examined products are still a good source of this very important amino acid.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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