Quality evaluation of a dehydrated product based on potato (Solanum tuberosum), lupin (Lupinus mutabilis) and eggs

After a mathematical evaluation of 20 mixtures containing different proportions of potato (P), lupin (L) and whole egg (E) on dry basis and kept the latter component in a constant amount of 6 per cent, a mixture of 60:34:6 (P:L:E) was chosen for a further experimental work at a lab level because of...

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Bibliographic Details
Published in:	Archivos latinoamericanos de nutrición Vol. 43; no. 1; p. 55
Main Authors:	Glorio Paulet, P, Reynoso Zárate, Z
Format:	Journal Article
Language:	Spanish
Published:	Venezuela 01-03-1993
Subjects:	Amino Acids - analysis Dietary Proteins - analysis Eggs Fabaceae Flour Food Handling - standards Food, Fortified - analysis Food, Fortified - standards Nutritive Value Plants, Medicinal Solanum tuberosum
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Summary:	After a mathematical evaluation of 20 mixtures containing different proportions of potato (P), lupin (L) and whole egg (E) on dry basis and kept the latter component in a constant amount of 6 per cent, a mixture of 60:34:6 (P:L:E) was chosen for a further experimental work at a lab level because of his better nutritional value for the pre-school children feeding. When an eighteen percent suspension of the mixture mentioned above was dehydrated in a drum drier an adecuate yield of flakes was obtained with an appropriate water absorption. The sensory evaluation test of the dehydrated product as a sauce indicated a higher acceptance than purées. On the other hand, during a 90 days period storage test of the product as flakes, it did not show microbiological problems, although after 45 days rancidity appeared in the dehydrated product.
ISSN:	0004-0622