论文信息 - AVAILABLE LYSINE IN HEATED FORTIFIED RICE MEAL

AVAILABLE LYSINE IN HEATED FORTIFIED RICE MEAL

The objective of the study was to evaluate the effect of thermal processing on available lysine retention in fortified rice meal. Ranges of temperature (115–185°C), moisture (15–20%) and lysine fortification level (2–4%) were used in the investigation. The kinetic constants of degradation were determined, postulating a fist order model. Results indicate that available lysine degradation can be described by the mono-molecular reaction and the effect of temperature on the reaction rate constant is described by the Arrhenius equation. Results also indicate that moisture level does not have significant effect on the rate constants in the degradation reaction.

J. M. Harper | A. Frey | T. Tsao

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