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Blockage of available lysine at different stages of infant cereal production

✍ Scribed by Fernandez-Artigas, Pilar; Garcia-Villanova, Belen; Guerra-Hernandez, Eduardo

Publisher: John Wiley and Sons
Year: 1999
Tongue: English
Weight: 63 KB
Volume: 79
Category: Article
ISSN: 0022-5142
DOI: 10.1002/(sici)1097-0010(19990501)79:6<851::aid-jsfa298>3.0.co;2-u

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✦ Synopsis

Determination of available lysine was used to assess the heat damage produced during the processing of cereals for infant foods. The infant cereals analysed were: wheat, 7 and 8 cereals, rice, rice±corn, rice±corn±soy and oat. Lysine losses during the toasting of ¯ours ranged between 14 and 29%. Roller-drying treatment caused considerable heat damage, with a 53% decrease of available lysine in roller-dried rice±corn±soy. However, oat ¯our was less susceptible, with a 5% reduction in available lysine during roller-drying.

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