Up-to-date products of the cereal industry
1990
Barna, L. (Orsz. Ideg- es Elmegyogyint (Hungary))
The composition, amino acid profile, organoleptic properties, biological value, and possibilities of their utilization, in the nutrition of the sick, of up-to-date products of the milling industry prepared with a great variety of additives (powdered white of egg, corn husks, pressed meal of pumpkin seeds, durum wheat bran, skimmed milk powder, soy bran, oleoresin obtained from paprika seeds), was studied. The crude protein content of the samples varied between 18.92 and 11.02 o/o, the raw fat content between 0.17 and 1.10 o/o, the rough fibre content between 0.10 and 4.10 o/o and the moisture content between 9.01 and 10.06 o/o. Their organoleptic properties were found to be satisfactory. As regards their amino acid composition the most valuable product contained 20.11 mg per g arginine, 6.40 mg per g lysine and 13.92 mg per g asparagine. On the basis of their essential amino acid composition the pastries can be put into three groups. Some of them have a high biological value when complemented with meat, the rest can be successfully complemented with casein-containing materials (cheese, cottage cheese, sour cream, etc.)
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