The Optimization of Protein for Common Eight-Treasure Congee
Objective:The content of protein and 18 kinds of amino acids from 5 kinds of common eight-treasure congee was determined in this experiment.In order to develop a better eight-treasure congee Ⅱ with higher nutrition value,Wahaha eight-treasure congee was optimized by replacing peanut and barley kernel with highland barley and soybean,and used the international common methods of protein evaluation to examine the results.Results:in the 5 kinds of common eight-treasure congee,the amino acid scores (AAS) of Huayuan (80.98％) and Wahaha (79.20％) were the most highest,while the chemical scores (CS) of Yaheng (56.74％) and Wahaha (56.36％) were the most highest; the ratio coefficient of amino acid (RC),score of RC (SRC) and essential amino acid index (EAAI) of Wahaha were among the other 4 kinds of eight-treasure congee.After the modification by highland barley and soybean,the AAS,CS,RC,SRC and EAAI of eight-treasure congee]] were raised to 89.84％,57.17％,0.80,73.70 and 1.09 respectively,which were all higher than other 5 kinds of common eight-treasure congee,especially the AAS and RC increased significantly.Conclusion:the eight-treasure congee Ⅱ with higher nutrition value came into being by using highland barley and soybean instead of barley kernel and peanut,and adjusting the ratio of all raw materials.
NETL
NSTL
万方数据
维普
