[Heat treatment and dietary fiber effect on protein quality of artichoke and its sub-product].
Blanched (95 degrees C, 5 min), autoclaved (100 degrees C, 5 min) artichoke hearts and their by-product (external leaves and distal portion of stem) were analysed for amino acid composition, "in-vitro" protein digestibility (DIVP), and dietary fiber. Amino acid score of the three samples was in a good agreement with FAO/WHO recommendations including sulphur amino acids. Dietary fiber content was high in all samples, decreasing in autoclaved artichokes that might be relate with the improvement of DIVP. By-product was consider a potential food source because it showed a good amino acid profile and the highest levels of DIVP (76.4%), but fibrouness was also too high (51.6%).
Universidad de Murcia, Universidad de Córdoba, España.
G
G
López
G
G
Ros
J
J
Ortuño
M J
MJ
Periago
C
C
Martínez
F
F
Rincón
D000596:Amino Acids / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D005511:Food Handling; D006358:Hot Temperature; D009753:Nutritive Value; D014675:Vegetables / Q000737:chemistry*
D000596:Amino Acids; D004043:Dietary Fiber
Influencia del tratamiento térmico y la fibra dietética en la calidad de la proteína de la alcachofa y su subproducto.