Probavljivost proteina In vitro miješanog kukuruznog kruha obogaćenog proteinima soje

master's thesis

• Title (english): In vitro protein digestibility of mixed corn bread supplemented with soy protein
• Author: Natka Čudina
• Mentor: Duška Ćurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2007-03-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

In vitro probavljivost proteina pepsinom i ukupan udio proteina određen je u uzorcima nativnih brašna (pšenično, kukuruzno i sojino), ekstrudiranih brašana (kukuruzno, ekstrudirano kukuruzno i sojino brašno u omjeru 75:25) te uzorcima sredine i kore dvaju miješanih kukuruznih kruhova obogaćenih proteinima soje. Najveći ukupni udio i probavljivost proteina pokazalo je sojino, zatim pšenično te kukuruzno brašno. Ekstrudirana brašna imala su mnogo bolju probavljivost od nativnih. Sojino brašno zbog izvrsne nutritivne kakvoće proteina idealno je za poboljšavanje nutritivne kvalitete kruha. Oba kruha proizvedena su iz pšeničnog brašna i ekstrudata smjese kukuruznog i sojinog brašna u omjeru 70:30 (kruh I) i 60:40 (kruh II). Udio proteina u kori kruha bio je identičan udjelu proteina u sredini kuha, a probavljivost proteina kore bila je značajno manja od probavljivosti proteina sredine. Kruh I imao je bolju probavljivost, a kruh II bolja senzorska svojstva. Oba kruha mogu se označit s prehrambenom tvrdnjom «Visok sadržaj proteina».

Abstract (english)

The total protein content and in vitro protein digestibility using pepsin were determined in samples of native flours (wheat, corn and soy), extruded flours (corn, corn and soy flour mixed in the ratio of 75:25) and bread centre and bread crust samples of two mixed corn breads supplemented with soy protein. The highest protein content and protein digestibility had soy flour, then wheat flour and corn flour. Extruded flours showed higher digestibility than native flours. Because of soy protein quality, supplementation with soy flour significantly improved nutritional quality of bread. Both breads were produced from wheat flour and extruded mixture of corn and soy flour in ratio of 70:30 (bread I) and 60:40 (bread II). Bread centre and bread crust had same protein content, but protein digestibility of crust was much lower than protein digestibility of centre. Bread I had better protein digestibility and bread II had better sensory properties. Both breads can be denoted with nutritional claim “High protein”.

• Keywords: in vitro probavljivost proteina; kukuruzno brašno; miješani kukuruzni kruh; pšenično brašno; sojino brašno; sojini proteini; udio proteina
• Keywords (english): corn flour; in vitro protein digestibility; mixed corn bread; protein content; soy flour; soy protein; wheat flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:788414
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 11:22:23