Avaliação nutricional de proteína de soja texturizada por extrusão
Palavras-chave:
proteína de soja, soja texturizada, extrusão de soja, suplementação de aminoácidos, eficiência alimentarResumo
This research was conducted in the Food Technology and Nutrition Departments of the Federal University of Viçosa, Minas Gerais, Brazil. The objective was to evaluate the nutritional quality of texturized protein from soybean, processed by extrusion, as compared to non-fat (commercial) soybean meal. The effects of added methionine and lysine were also tested. Weanling white rats were used as the experimental animals.
Referências
AYKROYD, W.R. & DOUGHTY, J. Legumes in human nutrition. Roma, FAO, 1964. 138 p. (Nutritional Studies n.o 19).
ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, Washington. Official methods of analysis of the Association of Analytical Chemists. 11th ed. Washington, 1970.
BARNES, R.H., FIALA, G., KWONG, E. Methionine supplementation of processed soybean in the rat. J. Nutr. 77(3):278-284. 1962.
BENDER, A.E. Processing damage to protein foods. PAG 2(1):10-19. 1972,
BENDER, A. E. & MILLER, D.S. Constancy of the N/HyO ratio of the rat and its use in the determination of net protein value. Bioch. Journal 53(1):7-8. 1953.
BRESSANI, R., VITERI, F. ELIAS, L.G., ZAGUL S. ALVARADO, J. & ODELL, A. D. Protein quality of a soybean protein textured food in experi- mental animal and children. J. Nutr. 93(3):349-360. 1967.
CAMPBELL, J.A Methodology of protein evaluation. A critical appraisal of methods for evaluation of protein in foods. Beirut, American University of Beirut, 1963. 87 p. (Publication n° 21).
CHAVEZ, J.F. & PELLET, P.L. Protein quality of some representative Latin American diets by rat bioassay. J. Nutr. 106 (6):792-801. 1976.
CIRCLE, S. J. & SMITH, A. K. Processing soy flours, protein concentrates and protein isolates. In: Smith, A. K. and Circle, S. J. ed. Soybeans chemistry and technology. Westport, AVI Publishing, 1972. p. 294-338.
FOOD AGRICULTURE ORGANIZATION. Amino acid content of foods. Roma, FAO, 1970. 190 p. (Nutritional Studies n.o 24).
GOMES, F.P. Curso de estatística experimental. 6.o ed. Piracicaba, Livraria Nobel, 1976. 430 p.
HEGSTED, D. M. Nutritional research on the value of amino acid fortification experimental studies in animals. In: Scrimshaw, N. 8. & Altschul, A.M, ed. Amino acid fortification of protein foods. Cambridge, MIT Press, 1971. p. 157-178.
KIES, C. Nutritional evaluation of fabricated foods. In: Inglett, G.E , ed. Fabricated foods, Westport, AVI Publishing, 1975. p. 187-195.
LIENER, LE. Nutritional value of food protein products. In: Smith, AK. & Circle, S.J., ed. Soybeans: chemistry and technology, Westport, AVI Publishing, 1972. p. 203-277.
MAYER, J. The dimensions of human hunger. Scientific American, 235(3):40-50. 1976.
MUELENAERE, H.J.H. Studies on the digestion of soybeans. J. Nutr. 82(2):197-205. 1964.
NATIONAL ACADEMY OF SCIENCES — NATIONAL RESEARCH COUNCIL. Evaluation of protein quality. Washington, NAS — NRC, 1963. 1963. 74 p. (Publication n.o 1100).
PROTEIN ADVISORY GROUP. Textured vegetable proteins. PAG 2(1):22-26. 1972.
PROTEIN ADVISORY GROUP. Upgrading human nutrition trough the improvement of food legumes. PAG 3(2):1-23. 1973.
PROTEIN ADVISORY GROUP. Métodos para que los ~criadores~ de cereales determinen las proteinas en relacion con las necessidades nutricionales del ser humano. PAG 4(2):24-50. 1975.
PANEMANGALORE, M., GUTTIKAR, M.N,, RAO, M.N., RAJALAKSHMI, D. & SWAMINATHAM, M. Studies on processed protein foods based on blends of groundnut, Bengal gram, soybean and sesame flours and fortified with minerals and vitamins. III Suplementary value to a poor Indian kaffir corn diet. J. Nutr. Dietet 2:28-33. 1965.
RACKIS, J.J. Biologically active components. In: Smith, A. K. & Circle, S.J., ed. Soybeans: chemistry and technology. Westport, AVI Publishing, 1972. p. 158-202.
RUITER, R.D. Use of soy flour in composite flours. J. Am. Oil Chem. Soc. 51 (1): 187-188. 1974.
SMITH, O.B. Textures by extrusion processing. In: Inglett, O.E., ed. Fabricated foods. Westport, AVI Publishing, 1975. p. 89-108:
WOLF, W.J. & COWAN, J.C. Soybeans as a food source. Cleveland, CRC Press, 1975. 101 p.
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
