Development of amino acid balanced food systems based on wheat flour and oilseed meal

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dc.contributor.authorPapchenko, Victoriiaen
dc.contributor.authorMatveeva, Tatianaen
dc.contributor.authorBochkarev, Sergiyen
dc.contributor.authorBelinska, Annaen
dc.contributor.authorKunitsia, Ekaterinaen
dc.contributor.authorChernukha, Antonen
dc.contributor.authorBezuglov, Olegen
dc.contributor.authorBogatov, Olegen
dc.contributor.authorPolkovnychenko, Dmytroen
dc.contributor.authorShcherbak, Sergeyen
dc.date.accessioned2022-06-22T11:53:55Z
dc.date.available2022-06-22T11:53:55Z
dc.date.issued2020
dc.description.abstractThe analysis of the main methods of increasing the nutritional and biological value of wheat flour has been conducted. Considerable attention is paid to the issue of adjusting the protein content in flour due to additives. The relevance of improving the amino acid composition of flour protein is emphasized. The feasibility of comprehensive studies for the development of food system formulations with a balanced amino acid composition based on wheat flour and oilseed meal is substantiated. The amino acid content has been experimentally determined and the biological value of raw materials proteins for food systems which are sunflower and soybean meal has been calculated. The mixture composition of sunflower and soybean meal with an improved amino acid composition has been scientifically substantiated. It has been found that the protein composition of the meal mixture is maximally close to the reference in terms of the content of leucine, lysine and the amount of sulfur-containing amino acids (methionine, cystine). The score of isoleucine, tryptophan, phenylalanine and tyrosine in the protein composition of oilseed meal is 1.1–1.47 times higher than the reference. The amino acid composition has been calculated and the biological value of the protein of food systems containing 80–90 % wheat flour and 10–20 % composition of soybean and sunflower meal with improved amino acid composition has been determined. It has been found that the formulation of the food system containing 20 % of the composition of meal mixture and 80 % of wheat flour has the greatest biological value in comparison with wheat flour. In this food system, the limited amino acids – lysine and sulfur-containing (methionine and cystine) are the closest to the reference one and are 67.68 % and 70.12 %. The fatty acid composition has been experimentally determined. The biological effectiveness of the fats of the developed food systems has been calculated. The closest to the fatty acid ratio recommended by nutritionists is the food system with a ratio of meal mixture: wheat flour of 20:80. The resulting formulations of food systems will be useful in technologies of flour products with high biological value.en
dc.identifier.citationDevelopment of amino acid balanced food systems based on wheat flour and oilseed meal / V. Papchenko [et al.] // Eastern-European Journal of Enterprise Technologies. – 2020. – Vol. 3, No. 11 (105). – P. 66-76.en
dc.identifier.doidoi.org/10.15587/1729-4061.2020.203664
dc.identifier.orcidhttps://orcid.org/0000-0002-3692-0699
dc.identifier.orcidhttps://orcid.org/0000-0002-3867-8146
dc.identifier.orcidhttps://orcid.org/0000-0003-4399-7907
dc.identifier.orcidhttps://orcid.org/0000-0001-5795-2799
dc.identifier.orcidhttps://orcid.org/0000-0001-5577-7026
dc.identifier.orcidhttps://orcid.org/0000-0002-0365-3205
dc.identifier.orcidhttps://orcid.org/0000-0002-8619-9174
dc.identifier.orcidhttps://orcid.org/0000-0001-7342-7556
dc.identifier.orcidhttps://orcid.org/0000-0001-7875-3350
dc.identifier.orcidhttps://orcid.org/0000-0003-1133-0120
dc.identifier.urihttps://repository.kpi.kharkov.ua/handle/KhPI-Press/57367
dc.language.isoen
dc.publisherPC тесhnology сеntеren
dc.subjectwheat flouren
dc.subjectsunflower mealen
dc.subjectsoybean mealen
dc.subjectessential amino acidsen
dc.subjectamino acid scoreen
dc.subjectfatty acidsen
dc.subjectfood systemsen
dc.titleDevelopment of amino acid balanced food systems based on wheat flour and oilseed mealen
dc.typeArticleen

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