This study examines the nutritional and biological characteristics of soybean, barley, and dairy whey as promising raw materials for the development of functional protein–carbohydrate food compositions. Soybean is characterized by a high protein content, reaching approximately 40%, and contains essential amino acids, vitamins, carotenoids, and tocopherols. Its ability to biologically fix atmospheric nitrogen also increases its agricultural and ecological importance. Barley is distinguished by a relatively balanced ratio of calcium, phosphorus, magnesium, and potassium, indicating its potential as a physiologically valuable cereal raw material. Comparative analysis demonstrated that soybean contains higher concentrations of β-carotene and tocopherols than several cereal crops. The amino acid composition of different protein preparations revealed considerable differences in biological value and protein utilization. Whey was evaluated as an additional source of lactose, minerals, and biologically active compounds. The chemical composition of curd, cheese, and casein whey varied depending on acidity, pH, lactose, mineral substances, and dry matter content. The findings confirm the technological potential of combining soybean, barley, and whey for developing nutritionally balanced functional food products.
Selection and Justification of Components for Protein-Carbohydrate Compositions
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Abstract
References
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