Premium
Studies on dried Bombay duck ( Harpoden nehereus ). II.—changes in the nutritive value during processing
Author(s) -
Sawant P. L.,
Magar N. G.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120408
Subject(s) - steaming , chemistry , food science , pepsin , vacuum drying , amino acid , boiling , digestion (alchemy) , residue (chemistry) , chromatography , freeze drying , biochemistry , organic chemistry , enzyme
The effects of boiling, steaming, autoclaving and then drying under vacuum and without vacuum on the nutritive value of Bombay duck has been studied. An increase in the release of amino‐acids during pepsin digestion and in the Pepsin Digest Residue (P.D.R.) Index was observed after pretreatments, the release of amino‐acids and the P.D.R. Index being decreased by drying, to a lower degree in the vacuum‐dried product. The retention of amino‐acids was higher during vacuum drying.