Archivos Latinoamericanos de Nutrición (Jun 2002)
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.
Abstract
Se ha estudiado el efecto del procesado tecnológico sobre el contenido de aminoácidos esenciales y no esenciales en cereales infantiles, la adecuación de la proteína y de los aminoácidos esenciales a las recomendaciones dietéticas infantiles, así como su calidad proteica mediante el uso de índices químicos. Se evaluaron la harina cruda, harina tostada, film y papilla de cuatro tipos de cereales infantiles: "Multicereales" y "Trigo" (ambos con gluten), "Crecimiento" y "Arroz y zanahoria" (añambos sin gluten). El tratamiento tecnológico sólo afecta de forma significativa al contenido de los aminoácidos lisina, arginina (PEssential 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.
