[Amino acid composition and biological value of pastries with protein-rich additives]

The authors studied amino acid composition of confectionery (bisquits) enriched with dry fat-free milk, dried buttermilk, dry whey and soya bean flour. The biological value of the products was estimated by the sum of essential amino acids, by the ratio of essential amino acids and total nitrogen, by the chemical score and the variation coefficient of the amino acid score. It has been established that confectionery enriched with dry fat-free milk and dried buttermilk contain more lysine than those enriched with soya bean flour. The balance of amino acids is improved in the products enriched with dry fat-free milk and dried buttermilk. To improve the amino acid balance and increase protein content in food products it iz recommended that by-products of milk manufacturing be mildly used.