HOME > EDICIONES > Año 2000, Volumen 50 - Número 3
Trabajos de Investigación
Efeito da extrusão termoplástica no teor de lisina disponível da farinha desengordurada de grão-de-bico (Cicer arietinum, L.)
Maria Filomena Claret Fernandes de Aguiar Valim, José Paschoal Batistuti
Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas - UNESP, Araraquara SP - Brasil.
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SUMMARY
Effect of thermoplastic extrusion on lysine availability of chickpea (Cicer arietinum, L.) flour
The aim of this research was to evaluate lysine availability of chickpea (Cicer arietinum, L.) flour submitted to therrnoplastic extrusion at three feed moisture levels (13%,18% and 27%). It was verified that extrusion treatments reduced available lysine by 58% and 55% at 13% and 18% feed moisture levels. The major lysine loss, 71 %, was verified at 27% feed moisture level.
Key-words: Chickpea, thermoplastic extrusion, lysine availability.
Recibido: 09/07/1999
Aceptado: 04/05/2000
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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
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
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