Blockage of available lysine at different stages of infant cereal production

Abstract

Determination of available lysine was used to assess the heat damage produced during the processing of cereals for infant foods. The infant cereals analysed were: wheat, 7 and 8 cereals, rice, rice–corn, rice–corn–soy and oat. Lysine losses during the toasting of flours ranged between 14 and 29%. Roller-drying treatment caused considerable heat damage, with a 53% decrease of available lysine in roller-dried rice–corn–soy. However, oat flour was less susceptible, with a 5% reduction in available lysine during roller-drying. © 1999 Society of Chemical Industry