The Development Of A Protein-optimized Eight-ingrediet Porridge With Highland Barley And Soybean As Well As The Study Of Its Digestive Characteristics

As a typical example of Chinese traditional food, eight-ingrediet porridge (EIP) has many varieties and a very long history. The common raw materials of EIP are sticky rice, red kidney bean, red phaseolus bean, barley kernel, peanut kernel, and so on. However, the research of EIP’s detailed nutrition value is rare. In order to deeply understand the protein nutritional status of EIP and obtain a new EIP with higher nutrition value, the content of proteins and amino acids was determined completely for the first time, and the nutritional status of EIP was evaluated in this thesis. In addition, the analyses of raw material (RM) have been done, and the original formula of Wahaha eight-ingrediet porridge (WEIP) was optimized. The physicochemical indexes, sensory indexes and digestion properties of the new EIP were also analysed, results as follows:(1) The content of total amino acids from other samples was all higher than87g/100g crude protein except for the white fungus. So the detection method of amino acids from EIP was feasible, which was easy to repeat and had high reliability.(2) The physicochemical indexes of5common EIP all reached the national standard, and the content of proteins and essential amino acids from these5common EIP was high. The ratios between essential amino acids and total amino acids (E/T) were all higher than0.40, and the essential amino acid indexes (EAAI)(based on FAO/WHO mode) were all higher than1. The amino acid score (AAS)(75%-81%) and the ratio coefficient of amino acid (RC)(0.69-0.71) were high, too. The comprehensive nutrition scores of WEIP were the highest.(3) The AAS, chemical score (CS), EAAI (based on FAO/WHO mode), RC (based on egg mode) and the score of RC (SRC)(based on egg mode) from WEIP were superior to its RM, especially the AAS (79.20%) and RC (based on FAO/WHO mode was0.75, based on egg mode was0.78). This indicated that the amino acid complementary action was existed in the RM of WEIP.(4) After the optimization of highland barley and soybean, the eight-ingrediet porridge with highland barley and soybean (EIP-Ⅱ) had much higher AAS (89.94%), CS (57.24%), RC (based on FAO/WHO mode was0.81), SRC (based on FAO/WHO mode was74.07, based on egg mode was78.76) and EAAI (based on FAO/WHO mode was1.09, based on egg mode was0.75) than WEIP and other4kinds of common EIP, and also higher than EIP-Ⅰ which was only added highland barley. So the protein nutrition value of EIP-Ⅱ had a significant increase, and the optimization effect was remarkable.(5) In the sensory evaluation, the scores of texture state, smell-flavor and color of EIP-Ⅱ and WEIP were both higher than8(the total score was10), and the scores had no significant differences between EIP-Ⅱ and WEIP, but the former two scores of EIP-Ⅱ were much higher than WEIP’s, while the third score of WEIP was higher than EIP-Ⅱ’s; The content of7basic nutritional ingredients from EIP-Ⅱ had no significant differences with WEIP’s, and the basic physicochemical indexes and heavy metal content all reached the national standards.(6) The proteins of EIP-Ⅱ, WEIP and their RM had been digested partly in stomach digestion(10%), and the digestibility of highland barley was lower than others; The proteins of all samples had been digested mostly in small intestine digestion, and the digestibility of highland barley was about80%, while others’were higher than90%.In EIP-Ⅱ, WEIP and their RM, only highland barley, barley kernel, EIP-Ⅱ and WEIP had β-glucan, and the β-glucan of these4samples can’t be digested in both stomach and small intestine. Until in large intestine, the digestibility of β-glucan was sharply increased. And the digestibilities between EIP-Ⅱ and WEIP had no significant differences, but they were both higher than highland barley and barley kernel, and the digestibility of highland barley was about80%, which was the lowest.