Development of the composition of cereal dishes of higher biological value

• Published in: BIO Web of Conferences Vol. 29; p. 1022
• Main Authors: Chernova, Elena, Bazhenova, Irina, Bazhenova, Tatiana
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Les Ulis EDP Sciences 01.01.2021
• Subjects: Amino acid composition; Amino acids; Animal protein; Biological activity; Buckwheat; Carbohydrates; Cereals; Composition; Digestibility; Digestion; Food; Food processing; Food production; Food products; Food sources; Grain; Lipids; Lysine; Meat; Minerals; Nutrients; Protein composition; Proteins; Threonine; Tryptophan; Vitamins
• ISSN: 2117-4458; 2273-1709; 2117-4458
• DOI: 10.1051/bioconf/20212901022

Main food products of Russians are cereals, various meat and fish. The phenomenon of Russian and another national cuisines are balance of main nutrients in their dishes. Traditional Russian dishes are different kinds of porridge and culinary products made of cereals. Grits themselves are the source of protein, carbohydrates, lipids, fiber, vitamins of B group, biologically active substances and minerals but unbalanced grain protein in amino acid content is considered to be a serious deficiency. There is the lack of lysine, threonine, tryptophan in the majority of grains, so vegetable protein is digested and processed harder than animal protein. That is why, while developing compositions of dishes, it is necessary to consider availability and digestibility of the protein. Level of digestion of protein can be estimated during the process of digestion of food products by the system of ferments in vitro. In this work you can see the results of the research of amino acid composition of protein and their hydrolyzates after enzymatic hydrolysis in boiled grains. It can be seen that hydrolyzates have bigger coefficient of utilized protein and lower percentage of unutilized protein comparing with untreated grits. According to these results they developed two-, three-, four-component compositions from buckwheat, barley, oats and millet grains and elaborated more than 100 optimal compositions of dishes from grains.