Abstract
Rice contains antioxidants, minerals, carbohydrates, lipids, vitamins that make it a functional food. A dozen times higher content of antioxidants was noted in black-grain and red-grain rice varieties as compared to white-grain ones. In terms of protein content, color and white-grain varieties do not differ significantly. The protein composition largely determines the nutritional value and functional properties, as well as the texture and taste of rice. Although rice contains less protein than many cereals, its biological value is highest due to balanced composition of amino acids. Nutritional value of different rice varieties varies greatly due to different amino acid composition. Determination of amino acid composition was carried out on devices Kapel 105 - M. In the work used 50 collection samples of rice. The variability was studied and the sources were identified among domestic rice varieties. To create a new generation varieties with more balanced amino acid composition, it is necessary both to isolate sources with a high content of individual amino acids, and varieties with high characteristics in terms of content complex of amino acids, especially essential ones.
Highlights
Rice contains antioxidants, minerals, carbohydrates, lipids, vitamins, which make it a functional food product [1,2]
As a result of studying the amino acid composition of domestic rice varieties, it was found that the maximum amount of amino acids in the studied rice varieties is proline 21.9%, valine 11.5%, serine 11.7%, alanine 10.7%, methionine 9.6%, glycine 9,4 %
The following varieties are characterized by a high content of methionine: Leader, Khazar, Kumir, Anahit, Mavr Olymp, Yuzhny, Courage, Svetlana, Dozhik; threonine: Birch, Waterfall, Gamma, Caprice, Svetlana, Sonnet
Summary
Minerals, carbohydrates, lipids, vitamins, which make it a functional food product [1,2]. A dozen times higher content of antioxidants was noted in black-grain and red-grain rice varieties as compared to white-grain ones. Colored and white-grain varieties do not differ significantly in protein content [3]. The protein composition largely determines the nutritional value and functional properties, as well as the texture and taste characteristics of rice [4]. Rice contains less protein than many grains, its biological value is highest due to the balanced composition of amino acids. The nutritional value of different varieties of rice varies greatly, due different amino acid composition [5]
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