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<p>The article provides a study of the quantitative composition of amino acids in some baked flour confectionery product of plant and animal origin. The objective of the study was to determine the profiles of indispensable amino acids in several products. Source materials with high content of protein, and which have been used for the production of these confectionery products were studied. A source of protein in final products that contain ingredients of animal origin is cottage cheese, the content of which in the products amounts to 25% and 50%. The sources of protein in products that contain ingredients of plant origin include tofu, soya protein isolate, chickpea flour, and coconut milk. The results showed evidence of the presence of a full profile of indispensable amino acids in all tested products. The source ingredients had high biological value with well-balanced content of indispensable amino acids. The only exception was coconut milk, which had the lowest calculated amino acid amounts among the tested raw materials. Tofu cake contained leucine with the highest concentration — 0.78 g/100 g of product, followed by lysine (0.5 g/100 g). Tofu muffin with chickpea flour contained 0.63 g/100 g leucine and 0.45 g/100 g lysine. The profiles of indispensable amino acids showed that these products can excellently help to supplement daily needs for indispensable amino acids.</p>
</abstract>

The article provides a study of the quantitative composition of amino acids in some baked flour confectionery product of plant and animal origin. The objective of the study was to determine the profiles of indispensable amino acids in several products. Source materials with high content of protein, and which have been used for the production of these confectionery products were studied. A source of protein in final products that contain ingredients of animal origin is cottage cheese, the content of which in the products amounts to 25% and 50%. The sources of protein in products that contain ingredients of plant origin include tofu, soya protein isolate, chickpea flour, and coconut milk. The results showed evidence of the presence of a full profile of indispensable amino acids in all tested products. The source ingredients had high biological value with well-balanced content of indispensable amino acids. The only exception was coconut milk, which had the lowest calculated amino acid amounts among the tested raw materials. Tofu cake contained leucine with the highest concentration — 0.78 g/100 g of product, followed by lysine (0.5 g/100 g). Tofu muffin with chickpea flour contained 0.63 g/100 g leucine and 0.45 g/100 g lysine. The profiles of indispensable amino acids showed that these products can excellently help to supplement daily needs for indispensable amino acids.

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution 4.0 International License.

The article provides a study of the quantitative composition of amino acids in some baked flour confectionery product of plant and animal origin. The objective...

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

Pubblicato online: 18 mag 2023

Pagine: 126 - 131

Ricevuto: 29 mar 2022

Accettato: 01 ago 2022

DOI: https://doi.org/10.2478/prolas-2023-0018

Parole chiave
vegetable cake, legumes, bean curd, protein composition

© 2023 Liene Jansone et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

Pubblicato online: 18 mag 2023

Pagine: 126 - 131

Ricevuto: 29 mar 2022

Accettato: 01 ago 2022

DOI: https://doi.org/10.2478/prolas-2023-0018

Parole chiavevegetable cake, legumes, bean curd, protein composition

© 2023 Liene Jansone et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Parole chiave
vegetable cake, legumes, bean curd, protein composition