HOME > EDICIONES > Año 1999, Volumen 49 - Número 1
Trabajos de Investigación
Influencia del tratamiento térmico y la fibra dietética en la calidad de la proteína de la alcachofa y su subproducto
G. López, G. Ros, J. Ortuño, M.J. Periago, C. Martínez, F. Rincón
Universidad de Murcia, Universidad de Córdoba, España.
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SUMMARY
SUMMARY
Blanched 95°C, 5 min), autoclaved (100°C, 5 min) artichoke hearts and their, y-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%).
Key words: Artichoke, quality protein, aminoacids, dietary fiber.
Recibido: 10/09/1998
Aceptado: 15/01/1999
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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