<abstract xmlns="http://www.w3.org/1999/xhtml"><p>During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of this essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, and health-preserving foodstuff that is suitable for satisfying the lysine requirement of humans, assuming normal nutrition. Furthermore, by the increase of the biological value completing the wheat flour with a higher amount of lysine, we could produce such a functional, health-protecting and health-preserving food that is suitable for containing or preventing lysine malnutrition symptoms. During our work, we determined the quantity of the Maillard reaction products (hydroxymethyl-furfural) and the lysine content developed during the baking of the wheat flour used for bread baking and in the bread baked with supplemented or without supplemented lysine, and evaluated the sensory characteristics of the produced functional food and the bread supplemented with lysine.</p></abstract>

During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of this essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, and health-preserving foodstuff that is suitable for satisfying the lysine requirement of humans, assuming normal nutrition. Furthermore, by the increase of the biological value completing the wheat flour with a higher amount of lysine, we could produce such a functional, health-protecting and health-preserving food that is suitable for containing or preventing lysine malnutrition symptoms. During our work, we determined the quantity of the Maillard reaction products (hydroxymethyl-furfural) and the lysine content developed during the baking of the wheat flour used for bread baking and in the bread baked with supplemented or without supplemented lysine, and evaluated the sensory characteristics of the produced functional food and the bread supplemented with lysine.

Production of highly nutritious functional food with the supplementation of wheat flour with lysine

Sapientia Hungarian University of Transylvania

Faculty of Miercurea Ciuc, Department of Food Science

Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of this essential amino acid and the biological value of the...

Production of highly nutritious functional food with the supplementation of wheat flour with lysine

Pubblicato online: 10 ott 2017

Pagine: 5 - 20

DOI: https://doi.org/10.1515/ausal-2017-0001

Parole chiave
L-lysine, lysine supplementation, essential amino acid, biological value of protein, Maillard reaction, amino acid analysis, high-performance liquid chromatography

© 2017 Cs. Albert et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Production of highly nutritious functional food with the supplementation of wheat flour with lysine

Pubblicato online: 10 ott 2017

Pagine: 5 - 20

DOI: https://doi.org/10.1515/ausal-2017-0001

Parole chiaveL-lysine, lysine supplementation, essential amino acid, biological value of protein, Maillard reaction, amino acid analysis, high-performance liquid chromatography

© 2017 Cs. Albert et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Parole chiave
L-lysine, lysine supplementation, essential amino acid, biological value of protein, Maillard reaction, amino acid analysis, high-performance liquid chromatography