Barkhatov V Iu, Vyskubova N K, Felipas T B, Pshemurzova R M, Kamenetskaia E V
Vopr Pitan. 1988 Jul-Aug(4):70-3.
The effect of fruit paste additives on amino acid composition of farinaceous and decorative confectionery semifinished products was studied to decrease their fuel value. It was found that a partial replacement of sugar and fat for apple and quince pastes in apple biscuit and apple shortbread semiproducts led to an increase in the content of essential and sulfur-containing amino acids. Cream prepared from egg albumin and quince paste had reduced content of amino acids (except for glutamic acid) due to the diminished content of egg albumin, however, the balance of amino acid composition was improved.
研究了果泥添加剂对谷物类和装饰性糖果半成品氨基酸组成的影响，以降低其热量值。结果发现，在苹果饼干和苹果酥半成品中用苹果和榅桲果泥部分替代糖和脂肪，导致必需氨基酸和含硫氨基酸含量增加。由蛋清和榅桲果泥制备的奶油由于蛋清含量减少，氨基酸含量（除谷氨酸外）降低，然而，氨基酸组成的平衡得到了改善。
