Open AccessStudy of amino acid composition of filling for extruded grain crops
Author(s) -
У. Ч. Чоманов,
Г. Е. Жумалиева,
М. Ч. Тултабаев,
Г. С. Актокалова,
Р. К. Касимбек,
A. Shoman
Publication year - 2021
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2020-3-90-94
Subject(s) - amino acid , composition (language) , food science , chemistry , protein quality , biochemistry , philosophy , linguistics
In this paper, the amino acid composition of protein filling for extruded grain products is studied. According to research, essential amino acids make up more than 1/3 of all amino acids, which means that the protein filling is of high quality. The article considers covering the daily requirement of amino acids of the body with protein filling. It was found that the protein filling contains a rich amino acid composition, and allows you to get extruded grain products with a long shelf life.