Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with...

ver descrição completa

Detalhes bibliográficos
Autores: Peñas, Elena, Martínez-Villaluenga, Cristina, Vidal-Casero, Concepción, Zielinski, Henryk, Frías, Juana
Tipo de documento: artigo
Estado:Versión aceptada para publicación
Data de publicação:2013
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/88213
Acesso em linha:http://hdl.handle.net/10261/88213
Access Level:Acceso aberto
Palavra-chave:Ginger cake
Protein quality
Amino acid composition
Rye bread
Flour extraction rate
id ES_8fd577457d8d56e2a5df41343b487f50
oai_identifier_str oai:digital.csic.es:10261/88213
network_acronym_str ES
network_name_str España
repository_id_str
spelling Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction ratesPeñas, ElenaMartínez-Villaluenga, CristinaVidal-Casero, ConcepciónZielinski, HenrykFrías, JuanaGinger cakeProtein qualityAmino acid compositionRye breadFlour extraction rateThe aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed that contents of non-essential amino acids (NEAA) were not much affected by flour extraction rate in rye bread and ginger cake since only Asp and Ser were higher in F-1000 rye bread and Arg and Pro in F-1000 ginger cake. In regard to essential amino acids (EAA), only Thr and Val content was significantly higher (P¿0.05) in F-1000 rye bread, on dry weight basis. In addition, rye bread formulated with whole rye flour exhibited a higher content of total EAA than wheat bread (P¿0.05). Regarding protein quality indexes, CS values were quite low in breads and ginger cakes, being Lys the limiting amino acid. However, estimated PER values were similar among wheat and rye breads, and slightly lower for ginger cakes. Hence, whole rye flour should be considered as an approach to improve the nutritional quality of traditional rye-based products.These studies were supported by AGL2010–16310 project from the Ministerio de Ciencia e Innovación (Spain) and REFRESH project from the European Union. E. P. is indebted to a JAE-postdoctoral grant funded by CSIC and FSE-EU.Peer ReviewedPolish Academy of SciencesMinisterio de Ciencia e Innovación (España)European CommissionConsejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2013201320132013info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/88213reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/FP7/264103http://dx.doi.org/10.2478/v10222-012-0067-3Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/882132026-05-22T06:33:51Z
dc.title.none.fl_str_mv Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
title Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
spellingShingle Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
Peñas, Elena
Ginger cake
Protein quality
Amino acid composition
Rye bread
Flour extraction rate
title_short Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
title_full Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
title_fullStr Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
title_full_unstemmed Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
title_sort Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates
dc.creator.none.fl_str_mv Peñas, Elena
Martínez-Villaluenga, Cristina
Vidal-Casero, Concepción
Zielinski, Henryk
Frías, Juana
author Peñas, Elena
author_facet Peñas, Elena
Martínez-Villaluenga, Cristina
Vidal-Casero, Concepción
Zielinski, Henryk
Frías, Juana
author_role author
author2 Martínez-Villaluenga, Cristina
Vidal-Casero, Concepción
Zielinski, Henryk
Frías, Juana
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
European Commission
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Ginger cake
Protein quality
Amino acid composition
Rye bread
Flour extraction rate
topic Ginger cake
Protein quality
Amino acid composition
Rye bread
Flour extraction rate
description The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed that contents of non-essential amino acids (NEAA) were not much affected by flour extraction rate in rye bread and ginger cake since only Asp and Ser were higher in F-1000 rye bread and Arg and Pro in F-1000 ginger cake. In regard to essential amino acids (EAA), only Thr and Val content was significantly higher (P¿0.05) in F-1000 rye bread, on dry weight basis. In addition, rye bread formulated with whole rye flour exhibited a higher content of total EAA than wheat bread (P¿0.05). Regarding protein quality indexes, CS values were quite low in breads and ginger cakes, being Lys the limiting amino acid. However, estimated PER values were similar among wheat and rye breads, and slightly lower for ginger cakes. Hence, whole rye flour should be considered as an approach to improve the nutritional quality of traditional rye-based products.
publishDate 2013
dc.date.none.fl_str_mv 2013
2013
2013
2013
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/88213
url http://hdl.handle.net/10261/88213
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/FP7/264103
http://dx.doi.org/10.2478/v10222-012-0067-3
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Polish Academy of Sciences
publisher.none.fl_str_mv Polish Academy of Sciences
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869413244574105600
score 15.812429

Registros relacionados