title: Mathematical models for maximum improvement of in vitro protein digestibility of high dietary fibre cookies.
abstract: Via substituting with wheat flour some high dietary fibre cookies were prepared (with 6, 12, 18 and 24%) from cereal industry by-products: corn bran (CB), rice bran (RB) and barley husk (BH). In vitro protein digestibility assay was used to examine the effect of substituting on protein digestibility. The applied nonlinear mathematical models indicated a higher determination coefficient between experimental and predicted data (R2 > or = 0.999). A maximum in vitro protein digestibility (IVPD) of 88.4, 84.1, 85.2% was obtained when using optimum level substituting with wheat flour (7.9, 9.3 or 5.2%) in the CB, RB or BH respectively for producing cookies. The maximum improvement or minimum reducing IVPD by using fibre sources in producing cookies ranged from -0.25% in RB to 4.9% in CB.
authors.affiliation: Food Technology and Dairy Department, National Research Centre, Cairo, Egypt.
authors.forename: G M
authors.initials: GM
authors.lastname: el-Moniem
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D004063:Digestion / Q000502:physiology*; D005433:Flour; D005502:Food; D001467:Hordeum; D008962:Models, Theoretical; D012275:Oryza; D012044:Regression Analysis; D003313:Zea mays
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins