Evaluation of the digestibility of products from freshwater algae and seaweeds | Stanovení stravitelnosti produktů ze sladkovodních a mořských řas
2010
Mišurcová, L., Univerzita Tomáše Bati ve Zlíně (Czech Republic) | Kráčmar, S.
This article deals with the study of digestibility of the products from freshwater algae and seaweed which are available in market of the Czech Republic. Seaweed and freshwater algae are known for their content of nutritional and biological active substances as amino acids, proteins, vitamins, minerals, fatty acids, enzymes, pigments and dietary fibre. The value of digestibility determines the utilization of nutrients in humans. To obtain new data and extend knowledge digestibility in vitro was the main topics. Digestibility was examined by gravimetric method using enzymes pepsin and pancreatin. The new procedure of this method was suggested, using Daisy incubator. The lowest values of DMD and OMD were determined while using pepsin; values ranged from 51.9 to 89.6% and 66.8 to 92.3%, respectively. The highest content of DMD and OMD was determined with pancreatin; values ranged from 57.1 to 97.5% and 79.0 to 98.1%, respectively. All values of digestibility were related to 100% digestibility of casein.
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