crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Naslovna
 O projektu
 FAQ
 Kontakt
4 gif
Pregledavanje radova
Jednostavno pretraživanje
Napredno pretraživanje
Skupni podaci
Upis novih radova
Upute
Ispravci prijavljenih radova
Ostale bibliografije
Slični projekti
 Bibliografske baze podataka

Pregled bibliografske jedinice broj: 315554

Zbornik radova

Autori: Novotni, Dubravka; Ćurić, Duška; Galić, Kata; Bauman, Ingrid; Krička, Tajana
Naslov: Poboljšanje pekarskih proizvoda dodatkom sojinih proteina
Izvornik: IUFOST
Skup: 13th World Congress of Food Science & Technology,
Mjesto i datum: Nantes, France, 17-21. 9.2006.
Ključne riječi: Pekarski proizvodi; sojini proteini
Sažetak:
In Mediterranean dietary pyramid bread is one of the basic foodstuffs. In Mediterranean countries besides the wheat breads consumers prefer mixed corn bread due to its sweet taste. This is opposite to the Western Europe countries where sour rye breads are preferred. Mixed corn bread contains at least 20 % (w/w) of the corn flour. It is well known that cereal proteins are deficient in lysine, threonine and tryptophan which are the essential amino acids. On the other hand, proteins of food legumes and soybeans are relatively rich source of those amino acids. Soy protein usage for enrichment of bakery products considerably contributes to enhance nutritive properties as well as their freshness and shelf life. For that reason, mixed corn bread was prepared with addition of texturated defatted soy proteins (TDSP) and extruded mixture of corn flour and defatted soy flour (EMCSF). The corn flour (ECF) and mixtures of different mass ratios of corn and defatted soy flour were extruded: 87.5:12.5 (M1) ; 75:25 (M2) ; and 62.5:37.5 (M3), respectively. Influence of extrusion conditions such as extrusion temperature, screw speed and moisture content on the amino acid availability and protein digestibility, were investigated. Mixed corn breads were made from 60 % (w/w) of wheat flour and 40 % (w/w) of EMCSF or 35 % of ECF + 5 % TDSP ; 30 % of ECF + 10 % TDSP ; and 25 % of ECF + 15 % TDSP. In all raw materials and final products crude protein content, amino acid composition and proteins digestibility in vitro were determined. Availability of the essential amino acids in extruded flours is increased with regards to raw corn and soybean flours. Mixed corn breads with added soybean products had higher protein content and higher amino acid score for all three limiting amino acids proportionally to soy protein content. Amino acid score was the highest in mixed bread with addition of 40 % of M3 but the sensory characteristics were lower evaluated (mark 3.7). Lysine score in that bread was raised by 45 % in comparison to non-enriched bread, and other limiting amino acids scores were near 1. Protein digestibility and amino acid score were much lower (for 30 %) in the bread crust than in the crumb.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Cjeloviti rad (više od 1500 riječi)
Vrsta recenzije: Nema recenziju
Projekt / tema: 058-0581846-2810
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: Ingrid Bauman (ibauman@pbf.hr), 21. Pro. 2007. u 14:57 sati



Verzija za printanje   za tiskati


upomoc
foot_4