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Effect of baking on the protein quality of high protein biscuits.
Prabhavathi, C. and Usha, M. S. and Bains, G. S. (1973) Effect of baking on the protein quality of high protein biscuits. Indian Journal of Nutrition and Dietetics, 10 (2). 91-95, 9 ref..
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Abstract
The effect of baking on the protein quality of experimental high-protein biscuits made from wheat and groundnut flours supplemented with lysine-rich flour such as soybean, wheat germ and pea flours was studied by measuring the protein effficiency ratio (PER) with 21-day old weanling male albino rats. Biscuit A, containing 14.4% protein and 4.3% reducing sugars, lost 35.3% in PER on baking (decrease from 2.18 to 1.41). Biscuit B, containing 15.8% protein and 4.9% reducing sugars, lost 21.6% in PER (decrease from 1.99 to 1.56). Biscuit C, containing 15.8% protein and 3.3% reducing sugars, lost 13.0% in PER (decrease from 2.52 to 2.19). The average PER of biscuit D, a commercial high-protein biscuit containing 16.5% protein and 1.0% reducing sugars, was 0.98. This low value is probably due to excessive baking. Biscuit C, which gave the best PER results, contained no malt or corn syrups and was baked at a low temp. Total available lysine content (g/100 g protein) in biscuits A-D respectively, were: 3.42, 3.44, 3.64 and 2.08.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | BISCUITS-; baking & protein quality of high-protein biscuits; BAKING-; biscuits, high-protein, baking & protein quality of; PROTEINS-(VEGETABLE); lysine enrichment of biscuits; LYSINE-; biscuits, enrichment with lysine |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Feb 2022 04:24 |
| Last Modified: | 16 Feb 2022 04:24 |
| URI: | http://ir.cftri.res.in/id/eprint/7176 |
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