Sulla qualita' delle proteine alimentari. 4) Effetto dei processi tecnologici sulla qualita' proteica di alcuni prodotti da forno per usi dietetici speciali

Abstract

On samples of biscuits for special dietary use and rusks has been determined the protein quality with the method of enzymatic ultrafiltrate digest (EUD) at various levels of industrial production. The results have shown that the baking over again process has determined a decrease on the velocity of digestion "in vitro" against the raw material with large variations in availability of various essential aminoacids. Particularly decreased is the lysine, the limiting aminoacid of these food products.