What methods determine proteins and amino acid rate? Assessment of product quality by amino acid rate. Major metabolic pathways
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Ministry of Education and Science of the Russian Federation
FBGOU URAL STATE ECONOMIC UNIVERSITY
Department of Tourism Business and Economics
PracticalWork
Bydiscipline:Specialviewsnutrition
Onsubject:"Gradequalityproductsonamino acidsoon "
Performed:LeonovaON.
Group:GS-10
Teacher:LavrovaL.V.
Ekaterinburg2013
Target: study the procedure for calculating the amino acid rate of products (dishes, products). Give an assessment of the dish under study.
Theoryquestion:
Amino acidfast- the ratio of essential amino acids of the dish to the reference protein (how much the dish satisfies in terms of amino acid composition).
Irreplaceableandreplaceableamino acids
Providing the human body with the necessary amount of amino acids is the main function of protein in nutrition. From the point of view of nutritional science, amino acids are divided into essential and non-essential. It should be emphasized that essential and nonessential amino acids are equally important for building proteins in the body.
Nine of the 20 amino acids are essential, i.e. they are not synthesized in the human body and must be supplied with food. These include valine, leucine, isoleucine, threonine, methionine, lysine, phenylalanine, tryptophan, histidine. Histidine is classified as an essential amino acid only for newborns. If the amount of these amino acids in food is insufficient, the normal development and functioning of the human body is disrupted.
The remaining 11 amino acids are nonessential. With a sufficient intake of protein nitrogen from food, nonessential amino acids are synthesized using nitrogen of other nonessential amino acids or nitrogen of nonessential amino acids.
On the other hand, a certain amount of nonessential amino acids must also come from food. Otherwise, essential amino acids will be consumed for their formation. Glutamic acid and serine are absolutely metabolically replaceable. Modern data indicate that the biosynthesis of nonessential amino acids in quantities that fully meet the needs of the body is impossible.
Qualityfoodsquirrel is determined by the presence in it of a complete set of essential amino acids in a certain amount and in a certain ratio with non-essential amino acids.
The quality of dietary protein is assessed by a number of biological and chemical methods.
Protein amino acid rate
The quality of a dietary protein can be assessed by comparing its amino acid composition with the amino acid composition of a standard or “ideal” protein. The concept of an "ideal" protein includes the concept of a hypothetical protein of high nutritional value that satisfies the human body's need for essential amino acids. For an adult, the FAO / WHO Committee amino acid scale is used as the "ideal" protein. The amino acid scale shows the content of each of the essential amino acids per 100 g of a standard protein.
The calculation of the amino acid score for determining the biological value of the protein under study is carried out as follows. The amino acid rate of each essential amino acid in the "ideal" protein is taken as 100%, and in the studied one - the percentage of compliance is determined:
Needvsquirrel- This is the amount of protein that provides all the metabolic needs of the body. In this case, it is necessary to take into account, on the one hand, the physiological state of the body, and on the other, the properties of the food proteins themselves and the diet as a whole. The digestion, absorption and metabolic utilization of amino acids depend on the properties of the components of the diet.
Protein requirement has two components.
The first must satisfy the need for total nitrogen, which provides the biosynthesis of nonessential amino acids and other nitrogen-containing endogenous biologically active substances. Actually, the need for total nitrogen is the need for protein.
The second component of the protein requirement is determined by the human body's need for essential amino acids that are not synthesized in the body. This is a specific part of the protein requirement, which is quantitatively included in the first component, but requires the consumption of protein of a certain quality, i.e. the carrier of total nitrogen should be proteins containing essential amino acids in a certain amount.
The need for essential amino acids at different ages mg / kg / day
|
Amino acids |
Childrenearlyage(3-4 month) |
Children(2 years) |
Pupils,boys(10-12 years) |
Adults |
|
|
Histidine |
|||||
|
Isoleucine |
|||||
|
Methionine + Cysteine |
|||||
|
Phenylalanine + Tyrosine |
|||||
|
Tryptophan |
|||||
|
Total Essential Amino Acids |
Amino acid scoring calculations:
Reference - the content of essential amino acids in the reference protein.
amino acid protein food fast
Dish: Soup-puree from various vegetables (No. 186)
|
Ingredient name |
Mass in a dish, gr |
Isoleucine |
Methionine |
Tryptophan |
Phenylalanine |
|||||
|
White cabbage |
||||||||||
|
Potato |
||||||||||
|
Onion |
||||||||||
|
Green peas |
||||||||||
|
Wheat flour |
||||||||||
|
Butter |
||||||||||
|
Amino acid rate,% |
Conclusion: the most deficient amino acids in the dish "Soup-puree from different vegetables" is -methionine (6%).
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Laboratory work No. 10
CALCULATION OF BIOLOGICAL VALUE AND
FATTY ACID COMPOSITION OF PRODUCTS
FOR BABY FOOD
Purpose of work. To master the calculation methods for determining the mass fraction of protein, based on its amino acid composition and mass fraction of fat, based on its fatty acid composition.
Brief theoretical information. There are no products in nature that would contain all necessary for a person components, therefore only a combination of different products best provides the body with the delivery of the necessary physiologically active components with food. In the results scientific research leading Russian scientists formulated principles and formalized methods for designing rational recipes for food products with a given set of nutritional value indicators.
Academician of the Russian Academy of Agricultural Sciences N.N. Lipatov (Jr.) proposed an approach to the design of multicomponent products, taking into account the specifics of the individual characteristics of the organism. Adhering to the basic concept of rational nutrition, in his opinion, the task of optimizing formulations is to select such components and determine their ratios that ensure the maximum approximation of the mass fractions of nutrients to personalized standards. It is assumed that all types of mechanical processing of raw materials associated with the preparation of recipe mixtures, giving individual components the required dispersion or the required rheological properties, do not violate the principle of superposition with respect to biologically important nutrients of the starting ingredients. Then, calculated information is obtained on the mass fractions of proteins, lipids, carbohydrates, minerals, vitamins. To design and evaluate as many combinations of starting components as possible when developing formulations for new multicomponent food products a computer-aided design system has been created that allows the use of a data bank on the composition of components.
Developing products that meet specified requirements is about ensuring a balanced chemical composition and satisfactory consumer characteristics.
Protein substances make up a significant part of living organisms. They are endowed with a number of specific functions, therefore, they are indispensable components of the human diet.
Substances that are not synthesized in the body, but are necessary for it, are called irreplaceable or essential. Substances that are easily formed and are also necessary for the body in certain quantities are called interchangeable.
A person has a need for both the total amount of protein and a certain amount of essential amino acids. Eight of the 20 amino acids (valine, leucine, isoleucine, threonine, methionine, lysine, phenylalanine, and tryptophan) are essential, i.e. they are not synthesized in the human body and must be supplied with food. Histidine and arginine are essential components for a young, growing body.
The lack of a complete set of essential amino acids in the body leads to a negative nitrogen balance, disruption of the rate of protein synthesis, growth arrest, disruption of the activity of organs and systems. With a lack of at least one of the essential amino acids in the body, there is an overconsumption of protein to fully meet the physiological needs for essential amino acids. Excess amino acids will be inefficiently spent for energy purposes or converted into storage substances (fat, glycogen).
The presence of a complete set of essential amino acids in sufficient quantity and in a certain ratio with non-essential amino acids is characterized by the concept of "quality" of dietary protein. Protein quality is an integral part of the definition of "nutritional value" of food, and it is assessed using biological and chemical methods. Biological methods determine the biological value (BC), net utilization of protein (NPU) and the coefficient of protein efficiency (CEB), chemical methods determine the amino acid rate.
Biological methods involve the use of experiments on young animals with the inclusion of a test protein or food products with it in their diet.
Protein biological value (BC). The indicator reflects the proportion of nitrogen retention in the body from the total amount of absorbed nitrogen. The control group of animals received a protein-free diet (N cont), the experimental group received the tested protein. In both groups, the amount of nitrogen excreted with feces (N to), urine (N m) and consumed with food (N consumption) is determined.
BC = N consumable - N to - N m - N cont, (27)
With a BC of 70% or more, the protein is able to ensure the growth of the organism.
Pure protein utilization (PUP). This indicator is calculated by multiplying the BC by the coefficient of protein digestibility.
CHUB = BTs · K lane, (28)
The digestibility rate varies from 65% for some plant proteins to 97% for egg white.
Protein efficiency ratio (CEB) reflects the increase in body weight per 1 g of protein consumed. It is determined at 9% of the investigated protein by calorie content in the diet of animals. As a control diet, the diet of rats with casein was used, the CEB of which was 2.5.
Protein amino acid rate (AKC). The calculation of the amino acid score is based on a comparison of the amino acid composition of the protein of food products with the amino acid composition of the reference ("ideal") protein. The reference protein reflects the composition of a hypothetical protein of high nutritional value, ideally satisfying the body's physiological need for essential amino acids. The amino acid composition of such a protein was proposed by the FAO / WHO committee in 1985 and shows the content of each of the essential amino acids in 1 g of protein (Table 25).
Table 25
Amino acid scale and daily requirement for
essential amino acids at different ages
Amino acids | Reference protein, mg / kg protein | Teenagers | Adults |
||
mg / kg body weight per day |
|||||
Isoleucine Methionine + Cysteine Phenylalanine + Tyrosine Tryptophan | |||||
The speed is expressed as a dimensionless value or as a percentage:
The amino acid, the rate of which has the lowest value, is called limiting. In products with a low biological value, there may be several limiting amino acids with a speed of less than 100%. In this case, we are talking about the first, second and third limiting amino acids. The limiting amino acids are often lysine, threonine, tryptophan, and sulfur-containing amino acids (methionine, cysteine).
Proteins of cereal crops (wheat, rye, oats, corn) are limited in lysine, threonine, some legumes - in methionine and cysteine. The closest to the "ideal" protein are the proteins of eggs, meat, and milk.
The biological value of proteins in the process of thermal, mechanical, ultrasonic or other types of processing, as well as transportation and storage, can decrease, especially due to the interaction of essential amino acids, often lysine, with other components. In this case, compounds inaccessible for digestion in the human body are formed. At the same time, BC and ACS of proteins can be increased by formulating food mixtures or adding missing and labile essential amino acids. For example, a combination of wheat and soybean proteins at certain ratios provides a complete set of amino acids.
Amino acid scoring difference coefficient (KRAS,%) shows the excess amount of NAC not used for plastic needs, and it is calculated as the average value of the excess of the essential amino acid ACS relative to the smallest rate of a particular acid:
where ΔPAC is the difference between the amino acid rate of the amino acid,%;
n is the number of NAC;
ΔАКС i - excess speed of the i-th amino acid,% (ΔАКС i = АКС i - 100, АКС i - amino acid speed for the i-th essential acid);
AKC min - rate of the limiting acid,%.
Utilization ratei-NAK (K i ) – characteristic reflecting the balance of the NAC in relation to the reference protein. Calculated by the formula:
, (31)
The coefficient of rationality of the amino acid composition (R with ) reflects the balance of the NAC relative to the standard and is calculated by the formula:
, (32)
where K i - utilitarian coefficient of the i-NAC;
A i - mass fraction of the i-th amino acid in g of the reference protein, mg / g.
To assess the quality of fats in terms of fatty acid composition, the Institute of Nutrition of the Russian Academy of Medical Sciences and VNIIMS proposed, by analogy with the ideal protein, to introduce the concept of “hypothetically ideal fat”, which provides for certain ratios between individual groups and representatives of fatty acids. According to this model, the "hypothetically ideal fat" should contain (in relative parts): unsaturated fatty acids - from 0.38 to 0.47; saturated fatty acids - from 0.53 to 0.62; oleic acid - from 0.38 to 0.32; linoleic acid - from 0.07 to 0.12; linolenic acid - from 0.005 to 0.01; low molecular weight saturated fatty acids - from 0.1 to 0.12; trans isomers - no more than 0.16. The ratio of the content of unsaturated and saturated fatty acids in such fat should be in the range from 0.6 to 0.9; linoleic and linolenic acids - from 7 to 40; linoleic and oleic acids - from 0.25 to 0.4; oleic with linoleic and pentadecylic with stearic acids - from 0.9 to 1.4.
Organization, order of performance and execution of work. Having received control task from the teacher, students calculate the amino acid rate of proteins and the fatty acid composition of various food products, their mixtures, compositions or objects exposed to different ways and processing factors or storage conditions.
Amino Acid Speed Example. According to the amino acid composition, calculate the amino acid rate of the product for baby food of the following composition (in%): beef - 25, liver - 40, vegetable oil - 2, wheat flour - 3, table salt - 0.3, drinking water (the rest is up to 100) ...
Table 26
Mass fraction of protein and content of essential amino acids in products
Food product | Essential amino acids, mg / 100 g |
||||||||||
Beef vegetable wheat | |||||||||||
From the data given in table. 21, it can be seen that 100 g of beef contains 21.6 g of protein, 939 mg of isoleucine, 1624 mg of leucine, 1742 mg of lysine, 588 mg of methionine, 310 mg of cysteine, 904 mg of phenylalanine, 800 mg of tyrosine, 875 mg of threonine, 273 mg tryptophan and 1148 mg of valine, therefore 1 g of beef protein will contain:
mg isoleucine; 
mg of leucine; 
mg of lysine;
mg methionine; 
mg of cysteine; 
mg phenylalanine;
mg of tyrosine; 
mg threonine; 
mg tryptophan;
mg valine.
100 g of liver contains 17.9 g of protein, 926 mg of isoleucine, 1594 mg of leucine, 1433 mg of lysine, 438 mg of methionine, 318 mg of cysteine, 928 mg of phenylalanine, 731 mg of tyrosine, 812 mg of threonine, 238 mg of tryptophan and 1247 mg of valine therefore, 1 g of liver protein will contain:
mg isoleucine; 
mg of leucine; 
mg of lysine;
mg methionine; 
mg of cysteine; 
mg phenylalanine;
mg of tyrosine; 
mg threonine; 
mg tryptophan;
mg valine.
100 g vegetable oil contains 20.7 g of protein, 694 mg of isoleucine, 1343 mg of leucine, 710 mg of lysine, 390 mg of methionine, 396 mg of cysteine, 1049 mg of phenylalanine, 544 mg of tyrosine, 885 mg of threonine, 337 mg of tryptophan and 1071 mg of valine, therefore 1 g of vegetable oil protein will contain:
mg isoleucine; 
mg of leucine; 
mg of lysine;
mg methionine; 
mg of cysteine; 
mg phenylalanine;
mg of tyrosine; 
mg threonine; 
mg tryptophan;
mg valine.
100 g of wheat flour contains 10.3 g of protein, 430 mg of isoleucine, 806 mg of leucine, 250 mg of lysine, 153 mg of methionine, 200 mg of cysteine, 500 mg of phenylalanine, 250 mg of tyrosine, 311 mg of threonine, 100 mg of tryptophan and 471 mg valine, therefore, 1 g of wheat flour protein will contain:
mg isoleucine; 
mg of leucine; 
mg of lysine;
mg methionine; 
mg of cysteine; 
mg phenylalanine;
Mg of tyrosine; 
mg threonine; 
mg tryptophan;
mg valine.
Therefore, 100 g of a baby food product consisting of 25 g of beef, 40 g of liver, 2 g of vegetable oil, 3 g of wheat flour will contain:
mg isoleucine
Mg of leucine
Mg lysine
Mg methionine
Mg of cysteine
Mg phenyl-alanine
Mg tyrosine
Mg threonine
Mg tryptophan
Mg Valine
The "ideal" protein contains 40 mg / g isoleucine, 70 mg / g leucine, 55 mg / g lysine, 35 mg / g methionine with cystine, 60 mg / g phenylalanine with tyrosine, 10 mg / g tryptophan, 40 mg / g threonine, 50 mg / g valine, therefore ACS, in accordance with formula (27), will be equal to:
% isoleucine; 
% leucine; 
% lysine;
% methionine with cysteine;
% phenylalanine with tyrosine;
% threonine; 
% tryptophan; 
% valine.
According to formula (28), ΔPAC will be equal to:
ΔPAC = (84-100) +75 = 59% isoleucine; ΔPAC = (83-100) +75 = 58% leucine;
ΔPAC = (97-100) +75 = 72% lysine;
ΔPAC = (83-100) +75 = 58% methionine with cysteine;
ΔPAC = (101-100) +75 = 76% phenylalanine with tyrosine;
ΔPAC = (75-100) +75 = 50% threonine; ΔPAC = (91-100) +75 = 66% tryptophan;
ΔPAC = (87-100) +75 = 62% valine.
The difference coefficient of amino acid scores, in accordance with the formula (28), is equal to:
The utilization coefficient К i, in accordance with the formula (29), is equal to:
K i = 
isoleucine; K i = 
leucine; K i = 
lysine;
K i = methionine with cysteine; K i = 
phenylalanine with tyrosine;
K i = 
threonine; K i = 
tryptophan; K i = 
valine.
The coefficient of rationality of the amino acid composition R с, in accordance with the formula (30), is equal to:
R with 
isoleucine; R with 
leucine; R with 
lysine;
R with 
methionine with cysteine;
R with 
phenylalanine with tyrosine; R with 
threonine;
R with 
tryptophan; R with 
valine.
The results of calculating the indicators of the amino acid composition, reflecting the quality of food protein, are presented in the form of a table. 27, and indirect conclusions are drawn about the biological value of this or that product.
Table 27
Indicators of the amino acid composition of proteins
Amino acid | Limiting AK | |||||||
reference | investigated | |||||||
Isoleucine Methionine + Cysteine Phenylalanine + Tyrosine Tryptophan | ||||||||
Fatty acid composition.Example. Calculate the content of polyunsaturated fatty acids in the product of the following composition (in%): poultry - 35, rice groats - 15, pumpkin - 10, vegetable oil - 5, salt - 0.5, sugar-1.5, tomato puree - 3 , water - the rest up to 100. Compare it with the formula of “ideal” fat. The ratio of fatty acids in ideal fat is saturated: monounsaturated: polyunsaturated as 30:60:10, respectively.
The calculation results are summarized in Table 28.
Table 28
Name | Net weight, g | Saturated | Mononena-sated | Polynenes-Saturated |
|||
Poultry meat Rice groats Vegetable oil Tomato puree | |||||||
Fatty acids in the product contains:
2,16 + 4,34 + 4,25 = 10,75
The percentage of saturated fatty acids in the product:
The percentage of monounsaturated fatty acids in the product:
The percentage of polyunsaturated fatty acids in the product:
Control questions
What is the biological value of protein?
How is Net Protein Utilization calculated?
What is Protein Efficiency Ratio?
How is the amino acid rate of a protein calculated?
What is a reference protein?
What amino acid is called limiting?
What does the coefficient of difference between amino acid scores show?
How is the coefficient of difference between amino acid scores calculated?
What is the utilization rate?
How is the utilization rate calculated?
What is the coefficient of rationality of the amino acid composition?
How is the coefficient of rationality of the amino acid composition calculated?
What is “ideal” fat?
Bibliographic list
Kasyanov G.I. Technology of baby food products: Textbook for students. higher. educational institutions. - M .: Publishing Center "Academy", 2003. - 224 p.
Production of baby food: Textbook / L.G. Andrenko, C. Blattney, K. Galachka and others; Ed. P.F. Krasheninina and others - M .: Agropromizdat, 1989 .-- 336 p.
Prosekov A.Yu., Yurieva S.Yu., Ostroumova T.L. Baby food technology. Dairy products: Textbook. allowance. - 2nd ed., Isp. / Kemerovo Technological Institute of Food Industry. - Kemerovo; M .: Publishing Association " Russian universities"-" Kuzbassvuzizdat "- ASTSH", 2005. - 278 p.
Technology of baby food products: textbook / A.Yu. Prosekov, S.Yu. Yurieva, A.N. Petrov, A.G. Galstyan. - Kemerovo; M .: Publishing Association "Russian Universities" - "Kuzbassvuzizdat - ASTSh", 2006. - 156 p.
Baby food technology. Plant-based products: a tutorial / S.Yu. Yurieva, A. Yu. Prosekov; KemTIPP. - Kemerovo; M .: IO "Russian Universities" - "Kuzbassvuzizdat - ASTSh", 2006. - 136 p.
Ustinova A.V., Timoshenko N.V. Meat products for baby food. - M .: All-Russian Research Institute of the Meat Industry, 1997 .-- 252 p.
Workshop plan
Topic 1. Dry baby milk products
Characteristics and features of the technology of dry milk products.
Characteristics of the assortment of adapted dry milk products.
Features of the technology of infant formula "Baby" and "Baby". Terms and conditions of storage. Quality requirements.
Description of the assortment and features of the technology of dry humanized milk "Ladushka". Terms and conditions of storage. Quality requirements.
Features of the technology of powdered milk "Vitalakt". Terms and conditions of storage. Quality requirements.
Description of the assortment and features of the Detolact dairy products technology. Terms and conditions of storage. Quality requirements.
Features of dry technology dairy product"Sun" and "Novolakt". Terms and conditions of storage. Quality requirements.
Characteristics of the assortment of non-adapted dry milk products.
Description of the assortment and features of the technology of dry milk porridge. Terms and conditions of storage. Quality requirements.
Description of the assortment and features of the technology of dry milk and vegetable mixtures. Terms and conditions of storage. Quality requirements.
Features of the technology of dry acidophilic mixtures. Terms and conditions of storage. Quality requirements.
Topic 2. Dairy products of dietary food
Characteristics of the assortment of dry milk mixtures "Enpita" and their composition.
Features of the technology of Enpita milk mixtures (protein, fat, fat-free, anti-anemic). Terms and conditions of storage. Quality requirements.
Features of the technology of dry acidophilic "Enpit". Terms and conditions of storage. Quality requirements.
Characteristics of the assortment of dry milk low-lactose mixtures and their composition.
Features of the technology of dry milk low-lactose mixtures. Terms and conditions of storage. Quality requirements.
Description of the assortment and technology features of lactose-free fermented milk mixtures. Terms and conditions of storage. Quality requirements.
Features of the technology of dry milk product "Kobomil". Terms and conditions of storage. Quality requirements.
Description of the assortment and technology features of dry milk dietary cereals. Terms and conditions of storage. Quality requirements.
Features of the technology of dry milk product "Inpitan". Terms and conditions of storage. Quality requirements.
Description of the assortment and features of the technology of dry milk biological additives. Terms and conditions of storage. Quality requirements.
Topic 3. Meat and meat-vegetable canned food
Characteristics of the assortment of canned meat and their composition (homogenized, puree, coarsely ground).
Features of the technology of homogenized canned meat. Terms and conditions of storage. Quality requirements.
Features of the technology of canned meat puree. Terms and conditions of storage. Quality requirements.
Features of the technology of coarsely ground canned meat. Terms and conditions of storage. Quality requirements.
Features of the technology "Meat puree for children". Terms and conditions of storage. Quality requirements.
Features of the technology of puree chicken soup. Terms and conditions of storage. Quality requirements.
Characteristics of the assortment of canned meat and vegetables and their composition.
Preparation of the components of the canning mass.
Preparation of emulsion and processing of crushed meat raw materials.
Compilation and processing of canned food. Sterilization modes.
Terms and conditions of storage of canned meat and vegetables.
Features of the technology of canned food "Breakfast meat for children". Terms and conditions of storage. Quality requirements.
Features of the technology of canned pâté canned food puree "Health". Terms and conditions of storage. Quality requirements.
Topic 4. Sausages for baby food
Characteristics of the assortment of sausages and their composition.
Characteristics of the stages of the technological process for the production of sausages.
Preparation of raw meat and other components for processing.
Preparation and processing of crushed raw materials.
Filling of casings and heat treatment of sausages. Types and modes of heat treatment.
Terms and conditions of storage of sausages for baby food. Quality requirements.
Characteristics of the assortment of long-term storage sausages.
Features of the technology of long-term storage sausages. Terms and conditions of storage. Quality requirements.
Topic 5. Meat semi-finished products for baby and diet food
Characteristics of the assortment of semi-finished meat products and their composition.
Features of meatball technology. Terms and conditions of storage. Quality requirements.
Features of the technology of dumplings. Terms and conditions of storage. Quality requirements.
Features of the technology of meat cutlets and minced meat. Terms and conditions of storage. Quality requirements.
Description of the assortment and technology features of minced meat semi-finished products. Terms and conditions of storage. Quality requirements.
Description of the assortment and technology features of low-calorie meat cutlets and meatballs. Terms and conditions of storage. Quality requirements.
Description of the assortment and technology features of meat and vegetable chopped semi-finished products. Terms and conditions of storage. Quality requirements.
Test questions
in the discipline "Technology of baby food"
Assortment and technology of production of meat-vegetable and fruit-and-vegetable coarsely chopped canned food and canned food, cut into pieces.
A range of cereal based products. Oatmeal technology.
Technology of dairy products for children under 3 years of age: sterilized fortified milk, "Children's" and "Vitalakt" fermented milk drinks.
Technology of dry humanized milk "Ladushka".
Questions for a deeper study of the discipline
"Technology of baby food products"
The current state and prospects for the development of the production of baby food.
The role of nutrition in the development of the child's body.
Factors affecting the development of the child's body.
Nutritional value of human milk.
Immunological protection of the child's body.
Regulatory function of breast milk. Psychophysiology of lactation.
Comparative characteristics of human and cow's milk.
The needs of children for proteins, fats and carbohydrates.
Children's needs for minerals and vitamins.
Basic principles of baby food.
Nutritional features of children of the first year of life.
Features of feeding newborn children.
Nutrition for children in the first months of life.
Features of natural feeding of children over 4 months of age.
Features of artificial feeding of children of the first 4 months. life. Features of artificial feeding of children over 4 months.
A range of cereal based products. Oat technology.
Technology of dehydrated cereal decoctions.
Diet flour technology from cereals.
Technology of dry mixes and cereals based on cereals.
Technology of dairy products for children under 1 year of age: humanized milk "Vitalakt DM" and "Vitalakt" enriched; sterilized infant formula "Baby" and "Baby".
Technology of liquid milk acidophilic mixtures and "Vitalakt" fermented milk.
Technology of kefir for baby and baby cottage cheese.
Technology of dairy products for children under 3 years of age: sterilized fortified milk, "children's" and "Vitalakt" fermented milk drinks.
Assortment of dry milk products and technology of dry milk mixtures "Malyutka" and "Malysh".
Assortment and technology of dry humanized milk "Ladushka".
Vitalakt milk powder technology.
Assortment and technology of "Detolact" dry milk product.
Assortment and technology of dry milk porridge.
Assortment and technology of dry milk and vegetable mixtures.
The technology of dry acidophilic mixtures.
Assortment and technology of Enpita dry mixes for dietary nutrition.
Assortment and technology of dry milk low-lactose mixtures for dietary nutrition.
Assortment and technology of lactose-free fermented milk mixtures for dietary nutrition.
Technology of dry milk product "Kobomil" for dietary nutrition.
Technology of dry milk product "Inpitan" for dietary nutrition.
Assortment and technology of dry milk biological additives for baby food products.
Assortment and technology of canned fish.
Assortment and technology of canned fruit puree.
Assortment and technology of fruit juices with pulp.
Assortment and technology of fruit juices without pulp.
Assortment and technology of compotes for baby food.
Assortment and technology of canned vegetable puree.
Assortment and technology of canned meat and vegetable puree.
Assortment and technology of meat-vegetable and fruit-and-vegetable canned food and canned food, cut into pieces.
Assortment and technology of vegetable juices.
Assortment and technology of canned vegetables and fruit for therapeutic and prophylactic nutrition.
Assortment and technology of medicinal canned food with a complex of vitamins and herbal infusions.
Assortment and technology of fruit and vegetable enrichment additives for baby food products.
Assortment and technology of canned meat puree.
Assortment and technology of homogenized canned meat.
Assortment and technology of canned meat coarsely.
Assortment and technology of canned meat for therapeutic and prophylactic nutrition.
Assortment and technology of meat products for medical nutrition of infants.
Assortment and technology of canned meat for preschool and school children.
Assortment and technology of sausages.
Assortment and technology for the production of long-term storage sausages.
Assortment and technology of sausages for therapeutic and prophylactic nutrition.
Assortment of semi-finished meat products and technology of frozen meatballs and dumplings.
Technology of minced meat and cutlets.
Assortment and technology of minced meat semi-finished products.
Assortment and technology of low-calorie meat cutlets and meatballs.
Assortment and technology of meat and vegetable chopped semi-finished products.
Introduction……………………………………………………………………………..3
Laboratory work No. 1. Studying and mastering the method of determination
milk buffer tank ……………………………………………………… ..4
Laboratory work No. 2. Study of the process of membraneless osmosis ……… 8
Laboratory work No. 3. Study of physical and chemical indicators
quality of fortified dry milk and vegetable mixtures for
baby food ……………………………………………………………… ... 21
Laboratory work No. 4. Effect of heat treatment on structural
components of the parenchymal tissue of vegetables and for the content of vitamin C ……… ..26
Laboratory work No. 5. Technological basis for the production of vegetable
and canned fruit for baby food ………………………………… ... 34
Laboratory work No. 6. Research of methods of fruit processing,
increasing the output of juices …………………………………………………… ... 46
Laboratory work No. 7. Influence of various technological factors
on the structural components of meat ............................................. 60
Laboratory work No. 8. Technological basis for the production of canned meat for baby food .............................................................. 65
Laboratory work No. 9. Technological basis for the production of canned fish for baby food .............................................................. 77
Laboratory work No. 10. Calculation of biological value and
fatty acid composition of baby food ……………………… ... 83
Bibliographic list……………………………………………………..94Working programm
... children'snutrition. 4.2.4. Technologyproducts heroodietic nutrition... Nutrient needs of the elderly. Herrodietic products... Basic requirements for productsnutrition ...
Few people know and understand what an amino acid fast is. Meanwhile, the amino acid scoring data is very important for those people who temporarily or permanently experience a deficiency of animal proteins in their diet. And because of this, they experience difficulties not only with the renewal of the muscle structures of the body, but also almost deprive their body of the possibility of full-fledged construction of protein structures.
What is Amino Acid Scor
Amino acid rate is an indicator of the usefulness of a protein, which is the percentage of a certain essential amino acid in a particular product to a similar amino acid in an artificial ideal protein.
V English language the word "score" means score. In the case of an amino acid, the score is a score obtained by dividing the amount of a selected essential amino acid in a product by the amount of the same amino acid in an ideal protein. The resulting figure is then multiplied by 100.
It is good if the amino acid rate of any amino acid in a particular product is equal to or greater than 100. In this case, the product is recognized as a complete product in terms of protein and can be recommended for independent consumption.
If any of the amino acids in a particular product shows an amino acid rate of less than 100, then this amino acid is recognized as the so-called. limiting.
Limiting amino acids
The presence of limiting amino acids in a particular product does not allow us to call this product complete. The protein of such products is recognized as inferior, which entails certain difficulties for the synthesis of protein structures of the body.
No difficulty arises if one product with limiting essential amino acids is supplemented by another product in which this amino acid is sufficient.
Even a combination of products is possible, in each of which one essential amino acid is limiting, and in the other (other) products - another. In this way, they complement each other.
Example: the use of legumes (lentils, beans, peas), in which methionine is the limiting amino acid, and cereals (buckwheat, wheat, rice) with the limiting amino acid lysine, in the diet together.
However, in the event that foods with similar limiting amino acids are consumed, this means a complete deprivation of the body of the component necessary for the construction of body structures.
After all, an ideal protein is called so because it contains the amount of one or another essential amino acid necessary for the body. If some amino acid enters the body in insufficient quantities, then this deprives the body of the possibility of a full renewal of structures.
When eating animal protein, there are no problems with limiting amino acids. Problems arise only in the case of switching only to plant foods.
So, from the standpoint of amino acid scor, the following should be remembered: legumes (soy, beans - exceptions) have a limiting essential amino acid methionine.
Cereal products have a limiting essential amino acid lysine.
The combination of cereals and legumes makes it possible to obtain a complete protein containing all the essential amino acids necessary for the body.
Purpose of work: master the methods of determining the biological value of products by calculation.
Duration of execution: 2 h
Devices and materials: methodological instructions for laboratory work, reference books, textbook, calculator.
Every living organism synthesizes its own proteins, determined by the genetic code formed in the process of evolution. The absence of at least one amino acid (AA) causes a negative nitrogen balance, impaired activity of the nervous system, and growth arrest. Lack of one amino acid leads to incomplete absorption of others.
If in a given protein all essential amino acids (NAC) are in the required proportions, then the biological value of such a protein is 100. For completely digestible proteins with not full content amino acids or proteins with a complete content of AA, but not completely digestible, this value will be below 100. If the protein is characterized by a low biological value (contains an incomplete set of NACs), then it should be present in the diet in large quantities to meet the physiological requirements for NACs contained in protein in a minimum amount. At the same time, the rest of the amino acids will enter the body in excess, exceeding the needs. Excess AA will undergo deamination in the liver and turn into glycogen or fat.
According to their biological value, proteins can be divided into four groups:
1) proteins with alimentary specificity ( egg, fresh and fermented milk). In terms of biological value, these proteins are inferior to proteins of meat, fish, soybeans, but the human body is able to correct the ratio of NAC (aminogram) of these proteins at the expense of the NAC fund;
2) proteins of beef, fish, soybeans, rapeseed, distinguished by the best aminogram and, accordingly, the highest biological value. However, their aminogram is not ideal, and the human body is not able to compensate for it;
3) cereal proteins with the worst NAC balance;
4) defective proteins, some of them lack NAC (gelatin and hemoglobin).
The biological value of any protein is compared with a standard - an abstract protein, the amino acid composition of which is balanced and ideally meets the needs of the human body for each amino acid. The biological value of proteins depends on the degree of their assimilation and digestibility. The degree of digestibility depends on structural features, enzyme activity, and the depth of hydrolysis in gastrointestinal tract, - the type of pre-treatment in the cooking process.
The method for determining the biological value of proteins is to determine the index of essential amino acids (INAK).
The method is a modernization of the chemical scoring method and allows you to take into account the amount of all essential acids:
where n- the number of amino acids;
b- the content of amino acids in the protein under study;
NS- the content of amino acids in the reference protein.
As reference protein used breast milk, casein, whole egg and others. In 1973, by decision The World Organization Healthcare (WHO, or WFO) and the World Food Organization (VPO, or FAO) introduced an indicator of the biological value of food proteins - amino acid fast(AKC).
When calculating the ACS, the amino acid content in a particular protein is expressed as a percentage of its content in the standard. The amino acid with the lowest AKC value is called the first limiting acid... This amino acid will determine the utilization of a given protein.
The analytical calculation of the biological value of a protein is based on the hypothesis of the dominant influence of the first limiting amino acid.
The disadvantages of the amino acid scor method include the lack of accounting for the degree of reutilization of endogenous NACs.
In addition to chemical methods for determining biological value, biological methods are used using microorganisms and animals. The main indicators are weight gain over a certain time, protein and energy consumption per unit of weight gain, coefficient of digestibility and nitrogen deposition in the body, availability of amino acids.
The indicator, determined by the ratio of the weight gain of animals (kg) to the amount of consumed protein (g), was developed by P. Osborne and named protein efficiency factor (KEB).
For comparison, a control group of animals with standard casein protein in an amount providing 10% protein in the diet is used. In experiments on rats, the effectiveness of casein protein is 2.5. Each of the methods has disadvantages.
According to ACS, proteins of cereals (wheat) have the lowest biological value, the first limiting AA is lysine, the second is threonine; maize proteins - the first limiting acid is lysine, the second is tryptophan.
Moreover, lysine, which is part of proteins, is lost during heat treatment and undergoes a melanoidation reaction.
Maize proteins are low in lysine but ample tryptophan, while legumes are rich in lysine but low in tryptophan. A mixture of beans and corn contains enough NAC. An example of the same successful combination is bread and milk, rice with soy sauce, cornflakes with milk. Amino acid content in foods and biological
the value of some food products is presented in tables P. 7, 8 (Appendix 1).
Calculation of AKS (C,%) is carried out for each NAC according to the formula
C i = A i ∙ 100/A e i,
where A i -
A e i - content of the i-th amino acids in 1 g of reference protein, mg / g;
100 - conversion factor to percent.
The limiting NAC is the acid whose amino acid rate is the smallest.
The total amount of essential amino acids in the protein of the evaluated product, which cannot be utilized by the body due to mutual imbalance in relation to the standard, serves to assess the balance of the NAC composition in terms of “comparable redundancy”.
This indicator characterizes the total mass of NAC, not used for anabolic needs, in such an amount of the evaluated product, which is equivalent in terms of their potentially utilized content to 1 g of the reference protein, and the calculation is carried out according to the formula
,
where A i - content irreplaceable i-th amino acids in 1 g of the protein under study, mg / g;
A e i- the content of the i-th amino acid in 1 g of the reference protein, mg / g;
C min
The coefficient of difference between amino acid scores (KRAS,%) shows the excess amount of NAC not used for plastic needs. It is determined by the formula
,
where n- the number of NAC.
According to the RRAS value, the biological value of BC (%) of a protein-containing product is estimated: BC = 100 - RED.
When assessing the biological value of multicomponent products, not only the content of all essential amino acids is taken into account, but also a set of indicators recommended by N.N. Lipatov: the minimum rate, the coefficient of rationality of the amino acid composition, the indicator of comparable redundancy.
This coefficient characterizes the balance of the NAC in relation to the physiologically necessary norm
(reference). In the case of C min ≤ 1, the rationality coefficient is calculated by the formula
where k i- the coefficient of uitarity i-th NAC in relation to the limiting amino acid, fraction of units.
The utility coefficient is a numerical characteristic reflecting the balance of the NAC in relation to the standard. The calculation is carried out according to the formula
K i= C min/C i,
where C min- the minimum rate of the NAC of the estimated protein in relation to the reference protein, fraction of units.
Arrange the obtained data in the form of table 7.
Table 7
Biological value of the investigated protein
| Amino acids | AKC,% | RED,% | |||||
| in the reference protein | in the tested protein | ||||||
| Isoleucine | 40 | ||||||
| Leucine | 70 | ||||||
| Lysine | 55 | ||||||
| Methionine + Cysteine | 35 | ||||||
| Phenylalanine + Tyrosine | 60 | ||||||
| Threonine | 40 | ||||||
| Tryptophan | 10 | ||||||
| Valine | 50 | ||||||
| Total | |||||||
Control questions
1. What amino acids are included in proteins?
Laboratory work No. 7
The biological functions of proteins are extremely diverse. They perform various functions: catalytic (enzymes), regulatory (hormones), structural (collagen, fibralin), motor (myosin), transport (hemoglobin), protective (immunoglobulin, interferron), spare (casein, albumin, gliadin, zein).
Among proteins, there are antibiotics and substances that have a toxic effect.
Proteins play a key role in the life of the cell, constituting the material basis of its chemical activity. All body activity is associated with protein substances. They are the most important constituent part of human and animal food, suppliers of the amino acids they need.
The absence of protein in food for several days leads to serious metabolic disorders, and prolonged protein-free nutrition inevitably ends in death.
8. The biological value of proteins as food components. Amino Acid Speed
The main sources of protein food are meat, milk, fish, processed grain products, bread, vegetables. The biological value of proteins is determined by the balance of the amino acid composition and the attackability of proteins by enzymes of the digestive tract.
In the human body, proteins are broken down into amino acids, some of which (non-essential) are the building blocks for the creation of new amino acids, but there are eight amino acids that are irreplaceable, or essential, they are not synthesized in the body of an adult and must be supplied with food.
Providing the body with the necessary amount of amino acids is the main function of proteins in nutrition.
Rice. 2. The main functions of amino acids in the body
In protein food, not only the composition of amino acids must be balanced, but also there must be a certain ratio of nonessential and essential amino acids. Otherwise, some of the essential amino acids will be misused. The biological value of proteins in terms of amino acid composition can be estimated by comparing it with the amino acid composition of the "ideal protein".
The percentage of conformity of natural protein in the content of essential amino acids to the ideal protein is taken as 100% is called amino acid rate.
For an adult, the amino acid scale of the FAO / WHO committee is used as an ideal protein, presented in the table:
The amino acid rate of each of the amino acids in an ideal protein is taken as 100%, and in a natural protein, the percentage of compliance is determined as follows:
The limiting amino acid in assessing the biological value of a protein is considered to be the one with the lowest value. It is usually considered scor for the three most deficient amino acids, namely: lysine, tryptophan, and the sum of sulfur-containing amino acids. The closest to essential protein are animal proteins. Most plant proteins contain an insufficient amount of essential amino acids, for example, proteins of cereals, and therefore the products obtained from them are deficient in lysine, methionine and threonine.
In proteins of potatoes and a number of legumes, the content of methionine and cystine is 60-70% of the optimal amount. The biological value of proteins can be increased by adding a limiting amino acid or by adding a component with its increased content. It must be remembered that some amino acids during heat treatment or long-term storage of the product can form compounds indigestible by the body, that is, become inaccessible. This reduces the value of the protein.
Amino acids are obtained by hydrolyzing proteins by chemical or biological synthesis. Individual microorganisms, when grown on separate media, produce certain amino acids during their vital activity. This method is used for the industrial production of lysine, glutamic acid and some other amino acids.