Evaluación nutricional y almacenamiento acelerado a 37 degrees C de mezclas de frejol y maíz fritos / Nutritional evaluation and accelerated storage at 37 degrees C of fried bean and corn mixtures
Arch. latinoam. nutr
; Arch. latinoam. nutr;53(1): 70-73, mar. 2003.
Article
in Es
| LILACS
| ID: lil-356584
Responsible library:
BR1.1
RESUMO
Nutritive value of corn and beans is limited by the deficiency in some aminoacids; so, the combination of both of them might be very advantageous from a nutritional point of view. A research with the following purposes was done to improve the biological value of corn and bean through the formulation of mixes of fried kernels; and, to know the shelf life of the mixes during an accelerated storage period. Fried kernels mixes, in a ratio of 5050 per cent, from three varieties of bean (Pinto 114, Suave 85 and Tortola Inia) and dent yellow corn were made; protein value of the mixes was evaluated. Mixes were store at 37 degrees C during 15 days, determining every five days, their peroxides and moisture content and their water activity. All the mixes got values of NPR-Rel higher than 80 per cent; the best one was Suave 85/corn with a value of 88.2 per cent which indicates an improving of the protein quality. The stored products showed along the whole period, low values for peroxides (3.25-6.12 meq/kg oil) which might allow a shelf life of 90 days at room temperature; also, moisture content and water activity were low assuring microbial stability.
Full text:
1
Index:
LILACS
Main subject:
Nutrition Assessment
/
Zea mays
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Food Handling
/
Hot Temperature
/
Fabaceae
Type of study:
Prognostic_studies
Language:
Es
Journal:
ALAN
/
Arch Latinoam Nutr
/
Arch. latinoam. nutr
/
Archivos latinoamericanos de nutrición
/
Archivos latinoamericanos de nutrición (En línea)
Journal subject:
Bioqu¡mica
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EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
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Microbiologia de Alimentos
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NUTRICAO
Year:
2003
Type:
Article