Protection of L-Lysine-Loss with Various Coating Agents in Lysine Fortified Bread

概要

論文の詳細を見る
Various forms of L-lysine were added to dough for the nutritional fortification of bread. The loss of lysine in the process of baking was estimated as 23%, 18%, 13.9% and 7.8% when lysine was added in a non-coated form, a casein-coated form, an egg-white-coated form, and a tallow-coated form, respectively. Sensory analysis showed no significant difference in taste and aroma between enriched and non-enriched bread when the fortification amount of lysine was 0.4%. Bread enriched with 0.2 or 0.3% lysine had a better taste than non-enriched bread. Addition of more than 0.6% lysine coated in casein made no significant difference in sensory analysis while bread enriched with 0.6% non-coated lysine gave a bitter taste. The results show that the coating agents are useful for preventing the loss of the added L-lysine.
公益社団法人日本栄養・食糧学会の論文