Abstract

PEREZ CONESA, Darío; ROS BERRUEZO, Gaspar  and  PERIAGO CASTON, María Jesús. Aminoácidos esenciales y no esenciales de harinas de cereales infantiles en distintas fases de procesado industrial y su relación con índices químicos de la calidad proteica.. ALAN [online]. 2002, vol.52, n.2, pp.193-202. ISSN 0004-0622.

Essential and non-essential amino acid content of infant cereals in different stages of industrial processing and its relationship with chemical scores of protein quality. The effect of technological process on essential and non essential amino acid contents in infant cereals, the protein and essential amino acids infant dietary requeriments cover by infant cereals, and its quality using some chemical scores has been studied. Mix of raw flours, mix of roasted flours, mix of enzymatically, hydrolysed and drum dried flours and commercial infant cereals of four different types of infant cereals: "Multicereal" and "Wheat" (both with gluten), "Growth" and "Rice and carrot" (both gluten free) were evaluated. The technological process only show a significant effect on lysine, arginine (P<0,05) and valine (P<0,01) contents in "Rice and carrot" infant cereal. Protein of any studied infant cereals covers 17,4% of the daily infant requeriments in, while for essential amino acids will cover about 25 to 200% until the third year of life. As we expected, the limitant amino acid was lysine in all flours. Chemical scores only were affected by technological treatment in "Rice and carrot" infant cereal, showing the gluten-free infant cereals higher values (36,7-69,5%) than gluten infant cereals (18,1-30,7%) at the end of the processing. It should be standing out "Growth" infant cereal, beacuse of it has a higher lysine content than other infant cereals due to the main ingredients rice and corn.

Keywords : Infant cereals; essential and non-essential amino acids; in vitro protein digestibility; chemical score; protein digestibility-corrected amino acid scoring.