Protein quality of whole wheat as affected by drum-drying and single-screw extrusion

Autor:	Jane M. Arrage, William E. Barbeau, Janet M. Johnson
Rok vydání:	1992
Předmět:	chemistry.chemical_classification Methionine food and beverages General Chemistry Amino acid chemistry.chemical_compound chemistry Agronomy Valine Extrusion Drum drying Food science Leucine Isoleucine General Agricultural and Biological Sciences Protein quality
Zdroj:	Journal of Agricultural and Food Chemistry. 40:1943-1947
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00022a043
Popis:	Coker 916 whole wheat flour was made into a simulated whole wheat spaghetti by extrusion cooking (single screw, 50 psi, 93 o C) and a flaked product by drum-drying (152 o C). Both single-screw extrusion and drum-drying resulted in substantial reductions, i.e., ≥5% loss, in several essential amino acids. The extruded product was found to contain 16% less lysine, 10% less threonine, 6% less leucine, and 5% less valine than the original whole wheat, while the drum-dried product contained 20% less isoleucine and 16% less methionine
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b91dac168e58267549f0e1e55cf8bcb9 https://doi.org/10.1021/jf00022a043 Zobrazit plný text záznamu