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Composition, nutritive value and digestibility of rusks



Composition, nutritive value and digestibility of rusks



Cahiers de Nutrition et de Dietetique 23(4): 301...308



Rusks produced in France had moisture 4.9, minerals 1.6, proteins (N x 5.7) 10.1, lipids 6.1, carbohydrates 77.3 and starch 63.5 g/100 g. Energy value, 405 kcal/100 g, was greater than that for bread. During cooking lysine content decreased by 23% compared with its initial value in flour. Crude fibre was 2.6%. Digestibility of the starch in vitro estimated using amyloglucosidase and alpha -amylase was 62.5%. Digestibility in vivo in 6 healthy subjects, mean age 25 years, was 97 to 98%.

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