Effect of fermentation on amino acid composition of cereal and pulse based foods

被引：0

作者：

Riat, P. ^{[1
]}

Sadana, B. ^{[1
]}

机构：

[1] Punjab Agr Univ, Dept Food & Nutr, Coll Home Sci, Ludhiana 141004, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2009年 / 46卷 / 03期

关键词：

Cereal-pulse blend; Processing; Fermented foods; Amino acids; PUNJABI-WARRI FERMENTATION; SORGHUM; LYSINE; YEAST;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Idli, Dhokla, Nan, Kulcha, Bread, Jalebi, Bhatura, Bhalla, Dosa, Gulgule and Wadian were prepared in the laboratory using traditional fermentation techniques. The fermented batter of idli and dosa contained higher amount (g/16g N) of available lysine (8.9), cystine (5.0) and methionine (5.5). After processing maximum retention of lysine, methionine and cystine was observed in steamed idli. Fried gulgule recorded the least lysine and methionine while baked nan had the minimum cystine content.

引用

页码：247 / 250

页数：4

共 18 条

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