Abstract
It is relevant to reduce the meat raw material in the composition of canned main dishes – porridge with meat due to the unsatisfactory state of livestock production in Ukraine. It is promising to use in the technology of canned main dishes – porridge with meat of non-traditional cereals – spelt, which is superior in terms of amino acid composition to certain types of traditionally used cereals. The purpose of the article is to study the amino acid composition of the canned main dish – porridge with meat containing spelt groats. The mass fraction of essential amino acids was determined by the chromatographic method. The amino acid score, the coefficient of its discrepancy and the biological value determined by calculation method. According to the results of determining the content of essential amino acids in porridge with meat containing spelt groats (experimental sample), their amount was lower compared to the control, namely isoleucine – by 44.74 %, lysine – by 23.75 %, leucine – by 14.64 %, threonine – by 11.36 %, valine – by 9.26 %, methionine – by 12.00 %, tryptophan – by 7.69 %, phenylalanine – by 2.17 %, histidine – by 8.57 %. The developed canned main dish – porridge with meat containing spelt groats is a source of leucine and lysine. The calculation of the amino acid score in experimental sample showed that all essential amino acids have a value of 100 % and above, and the limited amino acid is isoleucine, the score of which is 100 %, and the highest score belongs to histidine – 181 %. It was established that the coefficient of divergence of the amino acid score in experimental sample is higher by 2.56 %, and the indicator of biological value is lower by 2.57 % compared to the control, which is not significant. Thus, the reduction of meat raw materials in the recipe composition of porridge with meat made it possible to preserve the amino acid composition due to the use of spelt groats, and the finished product can be classified as a complete food product.
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