Оптимизация аминокислотного состава комбинированных продуктов для школьного питания

Abstract

The article presents a comparative characteristic of the amino acid composition of the «ideal» protein and the developed formulation of combined products. The results of calculation of the amino acid score (AAS) of the essential amino acids in the novel protein product are given. AAS is within the range from 105 to 143%. The developed formulation of a combined product has an insignificantly limited amount of valine (98%). Based on AAS, the difference coefficients of the examined amino acids were calculated (from –0.2 to 4.36%) and the biological value of each of the components of the formulation was determined. The nonessential amino acid composition of the «ideal» protein, raw materials of vegetable and animal origin and products produced according to the developed formulation are considered. The formulation of the novel combined product has been characterised as a full and balanced amino acid composition, suitable for nutrition, containing all the amino acids necessary for protein synthesis. The maximum AAS has been noted in steamed meatballs with beef, mutton and cabbage, which by 7.61% exceeds the AAS of steamed meatballs with beef and mutton and by 9.38% – the AAS of steamed meatballs with beef. The examined product has a high biological value – from 95 to 99%. The developed mathematical model is applicable to specification of the formulation under more specific conditions, for instance, for a particular age category. The novelty of the model consists in its priority with respect to the organoleptic properties and consumer preferences of the developed formulation. Key words: combined products, simplex method, amino acid score, formulation composition, protein