Abstract
Determination of available lysine was used to assess the heat damage produced during the processing of cereals for infant foods. The infant cereals analysed were: wheat, 7 and 8 cereals, rice, rice–corn, rice–corn–soy and oat. Lysine losses during the toasting of flours ranged between 14 and 29%. Roller-drying treatment caused considerable heat damage, with a 53% decrease of available lysine in roller-dried rice–corn–soy. However, oat flour was less susceptible, with a 5% reduction in available lysine during roller-drying. © 1999 Society of Chemical Industry
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