Аналіз біологічної цінності нетрадиційних борошняних виробів

Abstract

Проаналізовано узагальнену біологічну цінність білків у сукупності нетрадиційних борошняних виробів, створених для систем харчування лікувально-профілактичного призначення.

Using the earlier proposed factor of protein approximation to the standard, the quantitative analysis of the biological value of the totality of unconventional floury products is carried out. It is ascertained that the created products are marked, as a rule, by rather high biological value which is converged to ideal protein. That was guaranteed by the use of proper aggregated restrictions for the functional of amino acids balancing in the mathematical models of the recipes contents of the products. The obtained results are provided by the created methodology of the projection of the floury products recipes for nutrition systems. The proposed factor can be used for the comparison of the biological value of proteins in various products, dishes or diets and for the determination of the best of them.