title: Extrusion influence on the nutritive value of casein preparations.
abstract: Effect of extrusion (120 C; 8-12 s; extruder S 45-12-10 U) on amino acids and nutritive value of casein preparations in the form of calcium and low-calcium paracaseinates and in acidic form was studied. The following indices were found to decrease slightly: chemical score (CS) from the range 57.4-58.8 to 57.2-58.1; essential amino acids (EAA) from 86.1-88.3 to 84.9-88.1; NPU from 61.4-67.6 to 60.2-66.6; PER from 2.40-2.47 to 2.38-2.45; apparent digestibility (AD) from 84.9-87.2 to 84.8-87.2; true digestibility (TD) from 90.7-95.3 to 90.4-92.8 and biological value (BV) from 66.6-71.0 to 65.8-69.6. These results prove that the extrusion at 120 C does not result in a significant lowering of the protein quality in the casein preparations.
authors: Institute of Dairy Technology, University of Agriculture and Technology, Olsztyn, Poland.
authors: J
authors: J
authors: Szpendowski
authors: R
authors: R
authors: Amarowicz
authors: Z
authors: Z
authors: Smietana
authors: W
authors: W
authors: Kozikowski
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002364:Caseins / Q000032:analysis*; D005511:Food Handling; D009753:Nutritive Value; D051381:Rats; D017208:Rats, Wistar
chemical_list: D000596:Amino Acids; D002364:Caseins