Development of food systems of increased biological value based on oil-raw materials and flour

Abstract

Goal. To develop using mathematical modeling methods several food systems with improved amino acid composition based on wheat flour and oil-containing raw materials, including soybean meal and flax. To determine the biological value of proteins of simulated food systems. Methods. The mass fraction of protein in oilseed meal and wheat flour was determined by the Kjeldahl titrimetric method. Amino acid composition of flax and soybean meal proteins was determined by the method of ion-exchange column chromatography. Indicators of the biological value of oilseed meal and wheat flour were determined by comparing the content of each essential amino acid of their proteins with the content of the same amino acid of the so-called “ideal” reference protein amino acid scale of the FAO/WHO Committee. Modeling of the amino acid composition of meal composition and food systems was performed using mathematical methods. Results. Soybean meal protein, in contrast to wheat flour and flaxseed meal, contains sufficient quantities of all (except for the amount of sulfur-containing methionine and cystine) essential amino acids necessary for full human life. You can compensate for the lack of such essential acids in soybean meals by adding flaxseed meals. To obtain the amino acid composition of the protein, which will be as close as possible to the reference, the ratio of components in the composition of oilseed meal, namely — flaxseed meal: soybean meal = 68:32. It was found that the addition of 10 to 20% of this composition to the flour makes it possible to obtain a food system with an amino acid composition as close as possible to the formula of the protein taken as a standard. Conclusions. It is established that the food system containing 20% of meal composition and 80% of wheat flour has the greatest biological value in comparison with wheat flour. The developed food systems have the consistency of flour, so they can be recommended for use in the technology of flour products with high biological value.