Naslov
Evaluation of protein quality in culinary treated Champignons by biological tests

Autori
Panjkota Krbavčić, Ines ; Jurković, Nada

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the seventh European Conference on Food Chemistry / - Valencia, 1993, 582-587

Skup
Euro Food Chem VII

Mjesto i datum
Valencia, Španjolska, 20.09.1993. - 22.09.1993

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
champignons; protein quality

Sažetak
The aim of this work was to examine the nutritive values of culinary treated champignon (Agaricus bisporus) proteins. For this purpose rats were fed with 3 kinds of diets: non-protein diet, diet with mushrooms treated in microwave oven and diet with deep fat fried mushrooms. The evaluation of protein quality by biological tests with rats gave the results of digestibility (D), biological value (BV) and net protein utilisation (NPU) which can be compared to the same quality parameters of some other vegetable proteins (wheat, rice). If we compare proteins of deep fat fried mushrooms to the mushrooms treated in a microwave oven it can be concluded that digestibility (D) is similar in both tested groups, but biological value (BV) and net protein utilisation (NPU) are higher for deep fat fried mushrooms

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA