Effect of extrusion variables on amino acids, available lysine and in vitro protein digestibility of the extrudates from pinto bean (Phaseolus vulgaris)
2002
Gujska, E. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Science) | Khan, K. (North Dakota State University, Fargo (USA). Dept. of Cereal Science)
Effect of extrusion variables (temperature and moisture content) were studied. Chemical score (Cs) and essential amino acids (EAAI) indices were calculated on the basis of the amino acids composition of egg protein according to FAO/WHO. No significant changes in most amino acids were found between raw and extruded samples except cystine and tryptophan. Their contents lowered significantly under conditions of processing. Temperature and moisture content significantly reduced the available lysine content from 4.65 g/16 g N in the non-extruded samples to 3.90 and 3.60 g/16 g N for samples processed at 133 and 156 deg C, respectively. Extrusion process temperature improved significantly in vitro protein digestibility. Considerable decreases of indices were found: chemical score (Cs) from 46.7 to the range of 31.4-33.8 and essential amino acids (EAAI) from 77.8 to 71.9-72.6
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