Abstract
The available lysine contents during industrial production of wheat, rye, barley and oat flakes have been investigated. Obtained results show that hydrothermal treatment (120°C, 60 min, 1.99 x 10 5 Pa) of whole cereal grain as well as flaking process (70°C, gap 0.3 mm) did not significantly affect lysine availability. When summary effects in particular processing phases, including thermal treatment (100°C) of oat grains-before fragmentation and hydrothermic treatment-is calculated, the loss of available lysine was significant during production of rye flakes (4.90%) and oat flakes (8.22%). Protein nutritive quality, expressed as a chemical score based on the available lysine contents in relation to NAS/NRC reference pattern was on the average 47.9%, 46.5%, 41.0% and 38.6% for oat, rye, barley and wheat flakes, respectively.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
