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Available Lysine Content during Cereal Flake Production

✍ Scribed by Horvatić, Marija; Guterman, Marica

Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
156 KB
Volume
74
Category
Article
ISSN
0022-5142

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✦ Synopsis

The available lysine contents during industrial production of wheat, rye, barley and oat Ñakes have been investigated. Obtained results show that hydrothermal treatment (120¡C, 60 min, 1É99 ] 105 Pa) of whole cereal grain as well as Ñaking process (70¡C, gap 0É3 mm) did not signiÐcantly a †ect lysine availability. When summary e †ects in particular processing phases, including thermal treatment (100¡C) of oat grainsÈbefore fragmentation and hydrothermic treatmentÈis calculated, the loss of available lysine was signiÐcant during production of rye Ñakes (4É90%) and oat Ñakes (8É22%). Protein nutritive quality, expressed as a chemical score based on the available lysine contents in relation to NAS/NRC reference pattern was on the average 47É9%, 46É5%, 41É0% and 38É6% for oat, rye, barley and wheat Ñakes, respectively.

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