Have a personal or library account? Click to login
Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour Cover

Quantitative Assessment of Indispensable Amino Acids in the Flour Confectionery Food Products of Plant Origin — Tofu Cake and Tofu Muffin with Chickpea Flour

Open Access
|May 2023

References

  1. Anonymous (2002). Protein and Amino Acid Requirements in Human Nutrition. Report of a Joint WHO/FAO/UNU Expert Consultation, Geneva, Switzerland. 265 pp. https://apps.who.int/iris/bitstream/handle/10665/43411/WHO_TRS_935_eng.pdf?sequence=1 (accessed 28.01.2022).
  2. Anonymous (2003). American Dietetic Association. Vegetarian Diets. J. Amer. Diet. Assoc., 103 (6), 748–765. https://pubmed.ncbi.nlm.nih.gov/12778049/.
  3. Anonymous (2010). Latvijas Republikas Saeima. 2010. Latvijas ilgtspējīgas attīstības stratēģija līdz 2030.gadam 2010. gada jūnijs [2010. Latvia's Sustainable Development Strategy until 2030]. https://pkc.gov.lv/sites/default/files/inline-files/Latvija_2030_7.pdf (in Latvian) (accessed 10.02.2022).
  4. Craig, W. J. (2010). Nutrition concerns and health effects of vegetarian diets. Nutr. Clin. Pract., 25 (6), 613–620. https://www.academia.edu/52086705/Nutrition_concerns_and_health_effects_of_vegetarian_diets.
  5. Dimina, L., Rémond, D., Huneau, J.-F. and Mariotti, F. (2022). Combining plant proteins to achieve amino acid profiles adapted to various nutritional objectives: An exploratory analysis using linear programming. Front. Nutr., 8 (809685), 1–11. https://doi.org/10.3389/fnut.2021.809685.
  6. Dhawan, K., Malhotra, S., Dahiya, B. S., Singh, D. (1991). Seed protein fractions and amino acid composition in gram (cicer arietinum). Plant Food Hum. Nutr., 41 (3), 225–232.
  7. Gómez, M., Oliete, B., Rosell, C. M., Pando, V., Fernández, E. (2007). Studies on cake quality made of wheat–chickpea flour blends. LWT – Food Science and Technology, 41 (9), 1701–1709.
  8. Grant, C. A., Hicks, A. L. (2018). Comparative life cycle assessment of milk and plant-based alternatives. Environ. Eng. Sci., 35 (1), 1235–1247.
  9. Grasso, S., Pintado, T., Pérez-Jiménez, J., Ruiz-Capillas, C., Herrero, A. M. (2021). Characterisation of muffins with upcycled sunflower flour. Foods, 10 (2), 426, 1–7. https://doi.org/10.3390/foods10020426.
  10. Guyomarc'h, F., Arvisenet, G., Bouhallab, S., Canon, F., Deutsch, S.M., Drigon, V., Dupont, D., Famelart, M. H., Garric, G., Guédon, E., et al. (2020). Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends Food Sci. Technol., 108 (2021), 119–132.
  11. Hu, F., Cheung, L., Otis, B., Olivera, N. (2021). Healthy Living Guide 2021/2022. Harvard T. H. Chan. 30 pp. https://cdn1.sph.harvard.edu/wp-content/uploads/sites/30/2022/01/HealthyLivingGuide21-22.pdf (accessed 10.02.2022).
  12. Kryuchkova, V. V., Gorlov, I. F., Slozhenkina, M. I., Lomonova, N. V., Belik, S. N., Skripin, P. V. (2021). Evaluation of the quality, environmental safety and biological value of functional curd product. In: IOP Conf. Ser.: Earth Environ. Sci., 965 (2022) 012039. https://iopscience.iop.org/article/10.1088/1755-1315/965/1/012039/pdf.
  13. Li, M., Dong, H., Wu, D., Chen, H., Qin, W., Liu, W., Yang, W., Zhang, Q. (2020). Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles. Food Qual. Saf., 4 (1), 41–50.
  14. Paris agreement (2016). Official Journal for the European Union L 282 19.10.2016. https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32016D1841&from=EN (accessed 14.02.2022).
  15. Patil, U., Benjakul, S. (2018). Coconut milk and coconut oil: Their manufacture associated with protein functionality. J. Sci., 83 (8), 2019–2027.
  16. Rizzo, G., Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10 (1), 5–6.
  17. Rodionova, N. S., Korystin, M. I., Rodionov, A. A., Pastukhova, N. À. (2017). Amino acid composition of cottage cheese and whey with bifidobacteria. [Родионова, H. С., Корыстны, M. И., Родионов, A. A., Пастухова, H. A. Аминокислотный состав творога и сыворотки с бифидобактериями]. Proceedings of the Voronezh State University of Engineering Technologies, 79 (1), 193–19 (in Russian). https://doi.org/10.20914/2310-1202-2017-1-193-199.
  18. Vainio, A., Niva, M., Jallinoja, P., Latvala, T. (2016). From beef to beans: Eating motives and the replacement of animal proteins with plant proteins among Finnish consumers. Appetite, 106 (1), 92–100. https://www.sciencedirect.com/science/article/abs/pii/S0195666316300915?via%3Dihub.
DOI: https://doi.org/10.2478/prolas-2023-0018 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
Language: English
Page range: 126 - 131
Submitted on: Mar 29, 2022
Accepted on: Aug 1, 2022
Published on: May 18, 2023
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year

© 2023 Liene Jansone, Daiga Kunkulberga, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution 4.0 License.