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Pregled bibliografske jedinice broj: 315537

Zbornik radova

Autori: Novotni, Dubravka; Ćurić, Duška; Galić, Kata; Bauman, Ingrid; Krička, Tajana
Naslov: Poboljšanje tradicionalnih pekarskih proizvoda dodatkom sojinih proteina
Izvornik: Food Science and Food Biotechnology in Developing Countries
Skup: 2nd International Scientific Congress "Food Science and Food Biotechnology in Developing Countries",
Mjesto i datum: Saltillo, Mexico,, 16-18.10.2006.
Ključne riječi: kukuruzni kruh; sojini proteini; ekstruzija; pekarske smjese
Sažetak:
A mixed corn bread which is preferred in Mediterranean countries was fortified with soybean proteins from different sources to obtain higher protein content and improved amino acid composition. One bread type (A, B and C) was prepared from wheat flour (60 % w/w total flour content), extruded corn flour (ECF) (35 ; 30 ; 25 %) and textured defatted soy proteins (TDSP) (5 ; 10 ; 15 %). Another bread type (I, II, III) was prepared from wheat flour (60 %) and extruded blend of corn flour and defatted soy flour in such proportions that the final content of corn and soybean proteins was the same as in related breads A, B and C. In the process of extrusion, temperature 145 °C, 300 rpm and 22 % moisture content, were determined as optimal. In all raw materials and final products crude protein content, digestible proteins in vitro (IVPD) and amino acid composition were determined. In comparison to non-enriched, mixed corn breads with added soybean products had higher protein content (9.1-12.5 %) and higher amino acid score for all three limiting amino acids (lysine, threonine and tryptophan) proportionally to soy protein content. IVPD was high in all breads (> 94 %) although IVPD in the crust was much lower than in the crumb (by 3-7 %). Also, lysine score was much lower in the crust ; in average it gained 31.4 % of the score in the crumb. Breads “ A” and “ I” could be labelled as protein “ source” and breads “ B” , “ C” , “ II” and “ III” even as “ high protein” breads, according to Codex Allimentarius.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Sažetak
Vrsta recenzije: Nema recenziju
Projekt / tema: 058-0581846-2810
Izvorni jezik: ENG
Kategorija: Ostalo
Znanstvena područja:
Biotehnologija
Upisao u CROSBI: Ingrid Bauman (ibauman@pbf.hr), 21. Pro. 2007. u 13:50 sati



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