Биологическая ценность макаронных изделий с белковыми добавками
2009
Osipova, G.A., Orel State Technical Univ. (Russian Federation)
In order to increase the content of protein and biological of macaroni products, scientifically substantiated technologies of their formulas have been developed including enriched additives: poultry meat, veal, different kinds of yeast, pea, lentil and kidney bean flours, pea, soy and corn isolates. These additives contain protein. Control is conventional macaroni products from baker's wheat flour. Additives promoted increasing the content of proteins in macaroni products: chicken meat – by 25.32%, veal – by 27.75%, lentil flour - by 7.21%, pea flour – by 2.52%, complex additive (kidney bean flour + carrot puree) – by 14.32%; soy isolate – by 64.77%, pea isolate – by 58.47%, dried yeast – by 5.68%. Only in macaroni products with brewing yeast the content of protein did not increase and was 11.10%. The content of all indispensable acids greatly increased, especially when adding plant isolates and meat additives; when adding both kinds of yeast a great increase of the content of lysine was found. A great increase of lysine score was observed in all macaroni products with protein additives compared to the control
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