TY  - JOUR
PY  - 1989//
TI  - Chemical composition and biological quality of defatted hazelnut flour
JO  - Archivos Latinoamericanos de Nutrición
A1  - Villarroel, M.
A1  - Biolley, E.
A1  - Schneeberger, R.
A1  - Ballester, D.
A1  - Santibáñez, S.
SP  - 200
EP  - 211
VL  - 39
IS  - 2
N2  - The results of the chemical composition and biological quality of deffated hazel nut flour are shown. The samples analyzed contained significant amounts of proteins (19%) comparable to legume flour, higher than cereals and lower than deffated oleaginous flours. The oil extracted from the seed was analyzed and the average results obtained were the following: Refraction index, 1.47; saponification No. 184.8; iodine No. 85.0. The average composition of the fatty acids obtained by gas liquid chromatography was: Palmitic acid 2.3% Palmitoleic acid 37.0% Stearic acid 0.5% Oleic acid 39.5% Linoleic acid 6.9% Linolenic acid 1.1% Eicosanoic acid 2.3% Eicosaenoic acid 4.6% Docosenoic acid 3.4% Tetraeicosanoic acid 0.3% These results indicate a good-quality oil due to the low content of linolenic acid. The nutritive value of the deffated meal measured in the rats gave a net protein ratio (NPR) of 3.58, lower than the corresponding casein value (4.10). The true protein digestibility measured in the rat gave a value of 7.3%, compared to 95% for casein. The amounts of iron and phosphorous are comparatively lower than those reported for rape-seed meal and sunflower meal.<p /> <p>Language: es</p>
LA  - es
SN  - 0004-0622
UR  - http://dx.doi.org/
ID  - ref1
ER  -