Naslov
Available lysine content during production of some dietetic products

Autori
Horvatić, Marija ; Vedrina-Dragojević, Irena ; Ščavničar, Andrijana

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

Izvornik
Proceedings of the Euro Food Chem X / - Budimpešta, 1999, 710-710

Skup
Functional foods - a new challenge for the food chemists

Mjesto i datum
Budimpešta, Mađarska, 22.09.1999. - 24.09.1999

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dietetic products; available lysine; protein nutritive quality

Sažetak
The amount of lysine and its biological availability are meaningful criteria for the nutritive quality of cereal proteins. The conditions including higher temperature during processing of varuous cereal-based products favour a decrease of lysine content and decrease of its bioavailability. The objective of the present study was to examine changes in available lysine content during industrial production (under defined technological conditions) of some dietetic biscuits on the basis of whole wheat flour. Total nitrogen content was determined by the Kjeldahl method and available lysine content by the method of Carpenter. Obtained results show that the loss of available lysine, expressed on a crude protein basis, during techological processing was significant. The decrease, with relation to the dough, amounted in dietetic biscuits from 30 percent to 48 percent and in standard biscuits from 22 percent to 48 percent. The proteins content of dietetic biscuits was in the same range as that for standard biscuits, but proteins of dietetic biscuits contained 1.52 percent to 1.67 percent available lysine and their nutritive quality is higher compared with standard biscuits. Available lysine values for standard biscuits ranged from 0.79 percent to 1.17 percent.

Izvorni jezik
Engleski

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