Abstract
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.
Highlights
The population of the countries where food products are physically and economically available, faces the problem of increasing number of overweight people during last decade
Obtained results for two-component mixtures of grains demonstrate that it is impossible to optimize mixtures of barley + millet and buckwheat + millet which were calculated on amino acid content of protein in boiled grains; the same situation is true for mixtures of barley+ millet and oats + millet, calculated on amino acid content of hydrolysates
It was established experimentally that boiled grains and their fermented hydrolysates considerably differ in amino acid content of protein, utilized and unutilized parts of protein
Summary
The population of the countries where food products are physically and economically available, faces the problem of increasing number of overweight people during last decade. Recommendation of moderation in eating and healthy diet has not been recognized as a trend recently. Russian people like cereals which they prepare from oats, buckwheat, barley, millet and rice grains. Ancient Russian dish is kulesh- semifluid dish made from grains and cooked with different food products. Analyzes of historical sources reveals that main grains in the diet of the population of Russia were millet, oats and barley and during the Middle Ages buckwheat and rice gained their position in this list as well. Optimization of ration and dish compositions in their amino acid content, rise of food and energetic value are based on principle of mutual protein enrichment of different food products. Aim of the research: to investigate amino acid composition of fermentative hydrolysates of grains and calculation of optimized compositions of grain dishes which provide higher biological value
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