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Hydrothermal Cooking Affects Protein Efficiency Ratio and Zinc Bioavailability of Soymilk‐Based Diets in Rats
Author(s) -
LIHONO MAKUBA A.,
SERFASS ROBERT E.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10929.x
Subject(s) - bioavailability , zinc , chemistry , food science , casein , protein efficiency ratio , soy protein , biology , feed conversion ratio , body weight , endocrinology , pharmacology , organic chemistry
Hydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to protein efficiency ratio (PER) and zinc bioavailability in Sprague‐Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ± SD, n = 12) was greater for HTC (processed 20 sec) (2.69 ± 0.34) than for conventional soymilk (2.39 ± 0.17). When dietary zinc was 20 mg/kg, PER (n = 10) was less for HTC processed 40 sec (1.86 ± 0.17) than for conventional soymilk (2.08 ± 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels; pancreatic hypertrophy was not observed.