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Nutritive value of weaning foods and malted milk powder.

Venkat Rao, S. and Vijayalakshmi, D. and Kurien, S. and Prasannappa, G. and Chandrasekhara, H. N. and Swaminathan, M. and Chandrasekhara, M. R. (1976) Nutritive value of weaning foods and malted milk powder. Journal of Food Science and Technology, India, 13 (4). 209-213, 18 ref..

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Abstract

The protein quality (PER) of weaning foods, based on flour, hydrogenated groundnut oil and sugar, was unaffected by roller-drying, but when malt extract replaced the sugar there was a marked reduction in the PER of the dried product (1.98 vs. 2.35 in the raw blend). Marked reductions in available lysine occurred in both types of roller-dried weaning foods. Lysine was shown to be the limiting amino acid in a commercial sample of malted milk powder. In rat tests, plasma threonine levels were found to give a better indication of lysine damage in the weaning foods than available lysine or plasma lysine levels.

Item Type: Article
Uncontrolled Keywords: POWDERS-; milk powders, nutritional values of malted; NUTRITIONAL-VALUES; infant foods, nutritional values of weaning; MILK-; nutritional values of malted milk powders; INFANT-FOODS
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 01 Medical sciences > 03 Child nutrition
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2010 05:24
Last Modified: 23 Mar 2010 05:24
URI: http://ir.cftri.com/id/eprint/7049

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