Protein quality of milk-cereal based foods for infants and children in relation to processing methods and composition of the products
1979
Abrahamsson, L. | Bengtsson, O. | Hambraeus, L. | Holm, H.
The availability of the amino acids in milk-cereal based foods was found to depend on the drying procedure used. The net protein utilization of the optimally roller-dried pre-mixes ranged from 70 to 83 when no saccharide was added before the heat processing. Heat treatment of porridge products reduced lysine availability. When pre-mixes were roller-dried to a moisture content of 4%, the net protein utilization of the mix containing sucrose was unchanged, while that of mixes containing reducing sugars was drastically decreased. Protein quality was further reduced in the mix containing glucose and 1.5% moisture. These findings indicate that the addition of reducing sugars should be avoided.
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