DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

BS 3RD YEAR 6TH SEMESTER

BAKING SCIENCE AND TECHNOLODGY
FST-3032
SUBMITTED TO: MISS KANZA
SUBMITTE BY:
SAMAN SHAMIM
SANOBER FATIMA
SEHRISH MEHMOOD
SHARFA MUMTAZ
SIMRAN HAFEEZ
SONIA NABI
TAHIRA AIJAZ
UMAMA MASOOD
WARDA MAMOORA
GYYUMNA NAZ
TOPIC: DAIETRY PROTEIN, DIGESTIBILITY BIO ACTIVITY IN
BAKING PRODUCTS:
DAIETRY PROTEIN, DIGESTIBILITY BIO ACTIVITY IN BAKING
PRODUCTS:
Jinnah university for women Karachi
Saman shamim1.1. Sanober fatima1.2. Sehrish mehmood1.3, Sharfa mumtaz1,4. Simran hafeez1.5.
Sonia nabi1.6 ,Tahira aijaz1.7 ,Umama masood1,8 ,Warda mamoora1,9, Yumna naz1,10
08.11.2019
Abstract:
The digestibility of dietary protein depends on the ingredients and steps of processing is used
In the manufacturing of baking products and the type and content of amino acid present in a
protein also the denaturation of protein effect its digestibility as it exposed out protein content
and make it more digestible for human enzymes present in the digestive track. The internal
and external factors also effect the digestibility of bakery products. crude fibre, total phenolic
compounds and flavonoids content are bioactive components and these bioactive compounds
increases the bulk density and swelling power of the flour the oil holding capacity and water
holding capacity also improved by using these bioactive components which indirectly
exhibited an improvement of their overall antioxidant activity and subsequently their
properties as functional foods in bakery product.
Key words: digestibility ,crude fiber ,protein denaturation ,bioactive components.

Introduction:
The digestibility of protein is currently the most important topic . As they are present
abundantly in all living cell and important part of our diet because it performed several
essential functions in the body. The alkaline amino acid are higher in those protein that are
nitrogen rich and have some storage functions. The two type of amino acid i-e essential and
non-essential amino acid . The indispensible amino acid are nine while the remaining eleven
are non-essential amino acid. The essential amino acid cannot synthesize in the human body
but needed to be taken for proper body functioning as they take part into it. The
chromatographic techniques used to determine the profile of amino acid, either the polarity or
ion exchange between the amino acid. The protein digestibility is somehow depend on the
ingredients and processing. Moreover, The protein denaturation exposed the structure of
protein which make the protein structure accessible for hydrolytic enzymes thus increasing
the digestibility of protein. During the digestion of protein, the enzyme take part in
hydrolyzing the protein into small peptides and then it absorbed in small intestine by
enterocytes. The protein digestibility mainly depend on both internal as well as external
factors. The internal factors are cross linking, Profile of amino acid and protein folding while
the external factors are temperature ionic strength, oh and the secondary molecules. The
gluten protein mainly present in whole wheat flour, cereals etc has high level of praline due
to which it has limited protein digestibility.
the in vitro protein digestibility is a very important biochemical parameter to assess the
nutritional quality of a genotype. it is well accepted that sorghum has lower protein
digestibility compared with other cereal grains the low protein digestibility characteristic is
more prominent in cooked than uncooked sorghum. Although protein digestibility of
uncooked sorghum is only slightly lower than corn, it is still considered to affect its feed
grain value especially for non-ruminant animals. the main cause of the low protein
digestibility is that the sorghum kafirins are resistant to peptidase due to the formation of
intra molecular disulfide bonds in tannin-rich varieties, the complexation of the kafirins with
tannins reduces the protein digestibility up to 50% . Furthermore, other exogenous factors
(interaction of the proteins with non-protein components such as starch, nsps, phytic acid, and
lipids) and endogenous factors (nature and organization of proteins inside the grain)
contribute to the low digestibility. processing such as fermentation and germination may
increase the digestibility up to two times.Wide variability was observed for protein
digestibility among the 250 diverse indian genotypes evaluated, which ranged from 22% to
73% further studies on protein digestibility hold promise for promotion of sorghum in feed
industry.

 
Conclusion:
We concluded that digestibility of protein and activity of protein that effect on baking
products. According to the consumer protein diet demand that effect on taste and convenience
and also helps to improve the overall flavor quality and maintain health and nutritional value
for protein product. Protein play a very important role in healthy life because of maintain
appearance of body and perform function of body. As a systemic research of protein activity
in baking product provide binding water or oil holding, as an emulsifying and foaming and
enhance functional properties and benefit for bakery product.
Reference:

https://academic.oup.com/ajcn/article-abstract/55/2/420/4715424
1.Diets rich in Maillard reaction products affect protein digestibility in
adolescent males aged 11–14 y1–3
Isabel Seiquer, José Díaz-Alguacil, Cristina Delgado-Andrade, Magdalena Lo ́pez-Frías,
Antonio Mun ̃oz Hoyos,Gabriel Galdo ́, and María Pilar Navarro
ABSTRACT
Background: Adolescents are nutritionally at risk because of their physiologic needs and
dietary habits. Maillard reaction products(MRPs) are widely consumed by this population,
mainly as a result of their high intake of fast food and snacks.
KEY WORDS Maillard reaction products, adolescent males ,protein, nitrogen digestibility

Protein Digestibility of Cereal Products Iris Joye

Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
ijoye@uoguelph.ca;
Tel.: +1-519-824-4120 (ext. 52470)
Received: 5 May 2019; Accepted: 3 June 2019; Published: 8 June 2019
Abstract: Protein digestibility is currently a hot research topic and is of big interest to the
food industry. Different scoring methods have been developed to describe protein quality.
Cereal proteins cores are typically low due to a suboptimal amino acid profile and low
protein digestibility. Protein digestibility is a result of both external and internal factors.
Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell
structures and the presence of anti-nutritional factors. The main internal factors are the amino
acid sequence of the proteins and protein folding and cross linking. Processing of food is
generally designed to increase the overall digestibility through affecting these external and
internal factors. However, with proteins, processing may eventually also lead to a decrease in
digestibility. In this review, protein digestion and digestibility are discussed with emphasis on
the proteins of (pseudo)cereals.
Keywords: protein digestibility; cereals; pseudo cereals; processing; anti nutritional factors.
2.Extrusion cooking of a high-fibre cereal product

1. Effects on digestibility and absorption of protein, fat, starch, dietary fibre and phytate in
the small intestine
BY ANN-SOFIE SANDBERG, HENRIK ANDERSSON,
BARBRO KIVISTO AND BRITTMARIE SANDSTROM
Department of Clinical Nutrition, University of Goteborg, Sahlgren’s Hospital, S-413 45
Gothenburg, Sweden
(Received 17 December 1984 - Accepted 16 October 1985)
Abstract: The effect of extrusion cooking of a high-fibre cereal product on digestibility of
starch, fibre components and phytate in the stomach and small intestine was studied by in
vivo digestion in ileostomy subjects, as well asits effect on ileosto my losses of fat, nitrogen,
sodium and potassium. Seven ileostomy subjects were studied during two periods (each of 4
d) while on a constant low-fibre diet supplemented with 54 g/d of a bran-gluten-starch
mixture (period A) or the corresponding extruded product(period B).Extrusion cooking, using
mild conditions, did not change the content of starch, dietary fibre componentsor phytate of
the bran product, but the phytase (EC 3.1.3.26) activity was lost. During the period using
theextruded bran product, there was a significant increase in recovery of phytate-phosphorus
(period A, 44% ofintake; period B, 73% of intake). The amount of fibre components, fat,
fatty acids, N, Na, K, water and the ash weight of the ileostomy contents did not differ
between the two periods. Only 0.6 and 0.7% respectively of ingested starch was recovered in
ileostomy contents in periods A and B, while the fibre components were almost completely
recovered.Extrusion cooking, using even mild conditions, may lead to a considerable
impairment in the digestion ofphytate, probably due to a qualitative change in phytate and a
loss of phytase activity. Starch, before and after extrusion cooking, is almost completely
digested in the stomach and small intestine while fibre components are digested to a very
small extent.
3.Effect of Fermentation, Malt-Pretreatment and Cooking on
Antinutritional

Factors and Protein Digestibility of Sorghum Cultivars

Wedad, H. Abdelhaleem, Abdullahi H. El Tinay, Abdelmoneim I. Mustafa and Elfadil E. Babiker

Department of Food Science and Technology, Faculty of Agriculture,

University of Khartoum, Khartoum North 13314, Shambat, Sudan

Abstract: Two sorghum cultivars namely, Mugud (low tannin) and Karamaka (high tannin) were used in
this study. The flour of the seeds of both cultivars was mixed with 5% malt. Then the flour with or without
malt was fermented for 16 h. Samples were taken every 2 h during fermentation to study changes in pH,
total acidity,crude protein and dry matter. Fermentation of the flour with or without malt resulted in an
increase in crude protein content and total acidity for both cultivars. Moreover, the fermented flour with or
without malt was cooked to study changes in phytate, tannins and in vitro protein digestibility of the
cultivars. A highly significant(P < 0.05) reduction in antinutritional factors (phytate and tannins) was
observed for malted and fermented flour compared to the fermented dough. Cooking significantly (P <
0.05) reduced the in vitro digestibility of the treated cultivars but the extent of the reduction is lower in
malted samples. Fermentation alleviates the adverse effect of cooking on sorghum protein digestibility
after addition of malt. Resultsobtained revealed that addition of malt followed by fermentation is a useful
method to improve the nutritional value of sorghum even after cooking.

Key words: Sorghum, fermentation, malt, cooking, antinutrients and protein digestibility
4.Development of Healthy, Nutritious Bakery Productsby Incorporation of Quinoa
Jaime Ballester-Sánchez 1,M. Carmen Millán-Linares 2, M. Teresa Fernández-Espinar 1 and
Claudia Monika Haros 1,*1
Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain
2 Vegetable Protein Group, Instituto de la Grasa (IG-CSIC), 41013 Seville, Spain
* Correspondence: cmharos@iata.csic.es; Tel.: +34-963-900-022; Fax: +34-963-636-301
Received: 24 July 2019; Accepted: 27 August 2019; Published: 1 September 2019
Abstract: The use of quinoa could be a strategy for the nutritional improvement of bakery
products.The inclusion of this pseudocereal, with its suitable balance of carbohydrates,
proteins, lipids and minerals, could contribute to attaining the adequate intake values
proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food
Safety Authority) for suitable maintenance and improvement of the population’s health.
Bakery products made with white, red or black royal quinoa significantly improved the
contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids)
and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There
was also an increase in the contribution to the average requirement of Fe and Zn, although the
increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion
of flour obtained from the three quinoas studied slightly improved the protein quality of the
products that were prepared and positively affected the reduction in their glycaemic index.
Keywords: Chenopodium quinoa; bakery products; DRIs/DRVs (Dietary Reference
Intakes/Dietary Reference Values) and AI (Adequate Intake); FAO (Food and Agriculture
Organization); EFSA (European Food Safety Authority); protein quality; polyunsaturated
fatty acids; dietary fibre; mineralavailability; glycaemic index estimation.
5.Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and
the Bioavailability of Amino Acids and on Protein Quality.
G. Sarwar Gilani*, Chao Wu Xiao and Kevin A. Cockell
Nutrition Research Division, Health Canada, Ottawa, Ontario, Canada K1A OK9
(Submitted 3 August 2011 – Accepted 12 December 2011)
Abstract
Dietary anti nutritional factors have been reported to adversely affect the digestibility of
protein, bioavailability of amino acids and protein quality of foods. Published data on these
negative effects of major dietary anti nutritional factors are summarized in this manuscript.
Digestibility and the quality of mixed diets in developing countries are considerably lower
than of those in developed regions. For example, the digestibility of protein in traditional
diets from developing countries such as India, Guatemala and Brazil is considerably lower
compared to that of protein in typical North American diets (54–78 versus 88–94 %). Poor
digestibility of protein in the diets of developing countries, which are based on less refined
cereals and grain legumes as major sources of protein, is due to the presence of less digestible
protein fractions, high levels of insoluble fibre, and/or high concentrations of antinutritional
factors present endogenously or formed during pro-cessing. Examples of naturally occurring
antinutritional factors include glucosinolates in mustard and canola protein products, trypsin
inhibitors and haemagglutinins in legumes, tannins in legumes and cereals, gossypol in
cottonseed protein products, and uricogenic nucleo-bases in yeast protein products.
Heat/alkaline treatments of protein products may yield Maillard reaction compounds,
oxidized forms of sul-phur amino acids, D-amino acids and lysinoalanine (LAL, an unnatural
nephrotoxic amino acid derivative). Among common food and feed protein products,
soyabeans are the most concentrated source of trypsin inhibitors. The presence of high levels
of dietary trypsin inhibitors from soyabeans, kidney beans or othergrain legumes have been
reported to cause substantial reductions in protein and amino acid digestibility (up to 50 %)
and protein quality (up to 100 %) in rats and/or pigs. Similarly, the presence of high levels of
tannins in sorghum and other cereals, fababean and other grain legumes can cause significant
reductions (up to 23 %) in protein and amino acid digestibility in rats, poultry, and pigs.
Normally encountered levels of phytates in cereals and legumes can reduce protein and
amino acid digestibility by up to 10 %. D-amino acids and LAL formed during alkaline/heat
treatment of lactalbumin, casein, soya protein or wheat protein are poorly digestible (less than
40 %), and their presence can reduce protein digestibility by up to 28 % in rats and pigs, and
can cause a drastic reduction (100 %) in protein quality, as measured by rat growth methods.
The adverse effects of antinutritional factors on protein digestibility and protein quality have
been reported to be more pronounced in elderly rats (20-months old) compared to young (5-
weeks old) rats, suggesting the use of old rats as a model for assessing the protein
digestibility of products intended for the elderly.
Key words: Antinutritional factors: protein digestibility & quality