摘要:

AbstractSeveral supplementation mixtures to the local Egyptian bread were designed and tested for their p.e.r. and n.p.u. values using weanling rats. In the first experiment, broad beans (var. baladi) were subjected to five different methods of preparation and each of the products was added to bread‐based diets at 50 : 50 nitrogen ratio. When the p.e.r. (1.78) and n.p.u. (53) values of the raw beans were set as 100 and 100, the respective following values are obtained: 94, 98 for soaked; 94, 87 for germinated followed by boiling and 59, 79 for autoclaved beans (1 h). In the second experiment 11 different protein mixtures were tested for their p.e.r. values. The tested protein mixture with the lowest p.e.r. value is that from bread + 0.5% DL‐Met (p.e.r. = 1.3). The most favourable mixture found is bread + Met + Lys + Thr (p.e.r. = 3.3) to bring it to level furnished by whole egg, followed by the mixtures bread N and raw broad bean N 40:60 (p.e.r. = 3.0); bread N and stewed broad bean N 70:30 (p.e.r. = 2.8). Upon supplementation with 0.5% DL‐Met mean p.e.r. values of 3.0 and 2.7 were obtained for raw and stewed broad beans diets, respectively. The amino acid analyses showed losses of 10 and 35% in the lysine and S‐containing amino acids, respectively, after autoclaving the beans

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251202

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractSolvent‐recovered wool wax has been fractionated into several classes of ester by thin‐layer chromatography. Gas‐liquid chromatographic analyses of the methyl esters of the acidic components of fractions, containing only one alcoholic component, has enabled 24 esters of lanostenol and 21 esters of cholesterol to be ident

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251203

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractA comparison has been made of four methods of estimating “fibre” in apple, cabbage, celery, turnip and four types of wheat bran. The method of van Soest appeared to be the quickest and applicable to present knowledge. The Southgate method is comprehensive but very time consuming. Lignin estimations by u.v. spectrum were not applicable to vegetables and fruits. In this study the results obtained by the van Soest and Southgate methods are similar. A larger number of samples are necessary to gain data for valid statistical comparisons of methods applicable to vegetable and fru

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251204

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractThere is a need to explore physical characteristics of dietary vegetable fibre that can be tested in nutritional studies. This paper describes two properties of the fibre of commonly eaten vegetables and fruit, namely water‐holding capacity (w.h.c.) and ion exchange capacity.Twenty‐six different fruit and vegetables were dried to a powder. The capacity of the powder to hold water was estimated. Lettuce, carrot, cucumber, celery and aubergine had the greatest w.h.c. whereas maize, oatmeal, potato, banana, wheat and bran had the least. The water‐adsorptive capacity of any dietary plant is determined by its fibre content and the water‐holding capacity of the fibre. Estimations of the fibre content of the original plant and the w.h.c. of that fibre suggest that in their natural state, bran (447 g of water holding/100 g of original material), mango (312 g), carrot (208 g), apple (177 g) and brussels sprouts (168 g) are better as hydrophilic laxatives than bananas (68 g), cauliflower (68 g), potatoes (49 g) and turnip (37 g).Most of the fibre acts as a monofunctional weak cation exchange resin; lettuce (3.1 mequiv./g), cabbage, carrot, orange, turnip (2.4 mequiv./g) are in the range of commercially available weak cation exchange resin.When a diet is changed to one with a high fibre content then these physical characteristics may influence the choice of vegetables and fruit which are included in t

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251205

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractSix methods for estimating starch were applied to three samples of lucerne leaflet tissue. Three of the methods, each incorporating the specific glucose‐oxidase procedure to estimate the starch hydrolysis products, gave values in close agreement with each other. These values were lower than those obtained using three other methods which employed only a non‐specific hydrolysate measurement.Further investigation indicated that the elevated values probably were caused by inclusion of non‐starch polysaccharide in the estimation. It is suggested that the specific oxidase procedure could be easily incorporated into one of the methods which gave elevated v

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251206

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractBread was made by bulk fermentation and also by mechanical development, from doughs containing amounts of added potassium bromate ranging from 0 to 200 parts/million and the amount of residual potassium bromate in each loaf was determined. The doughs were made from bleached and also from unbleached flours. When the added potassium bromate level was less than 50 parts/million the residual level was too small to be detected. At higher levels of addition, increasing amounts of residual potassium bromate began to appear, bulk fermentation giving more than mechanical development. Possible reasons for this behaviour are discussed.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251207

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractDuring frozen storage white fish develops a typical cold storage flavour. One of the compounds contributing to this off‐flavour has been isolated and identified as hept‐cis‐4‐enal. The sensory properties of this and of synthetic hept‐cis‐4‐enal support this finding and show that it is present at very low

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251208

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractStudies extending throughout a period of 100 days' growth have been made on the total lipids of ryegrass, kale and fodder radish. Expressed in terms of % dry matter, lipids are at a maximum of about 10 to 11% during the period of vegetative growth. Lipid yields in absolute terms are maximal at 200–300 kg/ha after 56 to 70 days from sowing, at which stage lipids have fallen to 7 to 9% of total dry matter, according to species.Considering the fatty acids as a whole, dominant components are linolenic and palmitic, the latter rising and the former falling as maturation progresses. Minor fatty acids show no clear trend. More specific changes in fatty acid profiles are revealed when individual lipid classes are studied separately.Lipid classes display a predictable change in pattern as maturation progresses. New growth is rich in partial glycerides and free sterols, and particularly in mono‐ and digalactosyl diglycerides and sulphoquinovosyl diglyceride. Leaves from mature or senescing crops show progressive falls in these components, accompanied by the appearance of triglycerides, free fatty acids and steryl glycosides. In the case of fodder radish the accumulation of the hydrocarbon,n‐nonacosane, is a noteworthy feature. The principal phospholipids do not change appreciably with maturation.The trends observed on maturation show common general patterns for all the leafy crops so far studied. They do emphasise, however, the crucial importance of specifying both species and duration of growth when quoting data on leaf lipid composi

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251209

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractThe flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyceride, is described for the first time. The component fatty acids are relatively saturated in character in comparison with those of other structural lipids, such as those of the potato.

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251210

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY

摘要:

AbstractA new chemical approach to the assay of synthetic folic acid has been investigated. Folic acid is cleaved with bisulphite to give a pteridine fraction andp‐amino‐benzoylglutamic acid. Acid hydrolysis and subsequent esterification converted the aromatic amine to ethylp‐aminobenzoate. This ester, when analysed by gas chromatography (g.l.c.), gave consistent yields averaging 49% from 50 to 1000 μg of folic acid. The recovery being predictable, the percentage yield can be used as a correction factor for unknown samples. The present procedure can be used for synthetic foli

ISSN:0022-5142    

DOI:10.1002/jsfa.2740251211

出版商:John Wiley&Sons, Ltd    

年代:1974

数据来源: WILEY