Table 4. Effect of ozone treatment on the amino acid content of wheat flour.
| Amino acid (g/100 g) | Exposure time (min) | |||
|---|---|---|---|---|
| 0 | 30 | 60 | 90 | |
| Aspartic acid | 0.85 ± 0.13 | 0.66 ± 0.10 | 0.88 ± 0.15 | 0.91 ± 0.18 |
| Glutamic acid | 5.78 ± 1.10 | 5.70 ± 0.90 | 5.56 ± 1.30 | 5.60 ± 1.20 |
| Serine | 0.60 ± 0.04 | 0.53 ± 0.06 | 0.58 ± 0.05 | 0.55 ± 0.07 |
| Histidine | 0.40 ± 0.02 | 0.39 ± 0.03 | 0.38 ± 0.04 | 0.39 ± 0.03 |
| Glycine | 0.63 ± 0.05 | 0.59 ± 0.06 | 0.59 ± 0.05 | 0.59 ± 0.04 |
| Threonine* | 0.43 ± 0.02 | 0.40 ± 0.04 | 0.40 ± 0.04 | 0.41 ± 0.03 |
| Arginine | 0.84 ± 0.04 | 0.95 ± 0.06 | 0.87 ± 0.04 | 0.88 ± 0.03 |
| Alanine | 0.55 ± 0.03 | 0.52 ± 0.03 | 0.50 ± 0.05 | 0.49 ± 0.06 |
| Tyrosine | 0.34 ± 0.03 | 0.39 ± 0.02 | 0.36 ± 0.05 | 0.36 ± 0.04 |
| Cysteine | 0.09 ± 0.01 | 0.11 ± 0.03 | 0.11 ± 0.02 | 0.11 ± 0.03 |
| Valine* | 0.82 ± 0.05 | 0.78 ± 0.04 | 0.77 ± 0.03 | 0.77 ± 0.03 |
| Methionine* | 0.16 ± 0.03 | 0.21 ± 0.04 | 0.17 ± 0.03 | 0.19 ± 0.02 |
| Phenylalanine* | 0.82 ± 0.03 | 0.79 ± 0.05 | 0.77 ± 0.04 | 0.78 ± 0.03 |
| Isoleucine* | 0.70 ± 0.04 | 0.66 ± 0.05 | 0.64 ± 0.03 | 0.64 ± 0.04 |
| Leucine* | 1.16 ± 0.08 | 1.10 ± 0.07 | 1.09 ± 0.05 | 1.10 ± 0.06 |
| Lysine* | 0.35 ± 0.03 | 0.33 ± 0.02 | 0.33 ± 0.03 | 0.34 ± 0.02 |
| Proline | 2.01 ± 0.06 | 2.04 ± 0.05 | 1.85 ± 0.09 | 1.92 ± 0.09 |
| Tryptophan* | 0.13 ± 0.01 | 0.11 ± 0.03 | 0.16 ± 0.05 | 0.14 ± 0.04 |
| Essential amino acids | 4.57 ± 0.29 | 4.38 ± 0.34 | 4.34 ± 0.30 | 4.36 ± 0.27 |
| Total amino acids | 16.66± 1.80 | 16.26 ± 1.68 | 16.01 ± 2.14 | 16.17 ± 2.04 |
| EAA/TAA** | 0.27 ± 0.16 | 0.27 ± 0.20 | 0.27±0.14 | 0.27 ± 0.13 |
*Essential amino acid.
**Calculated by [Essential amino acids/Total amino acids].
Values are presented as means ± standard deviations (n = 3). All treatments were not statistically significant when compared with the control group (P > 0.05).