Formulación y evaluación de una bebida a base de leche completa y harina de arroz precocida / Formulation and evaluation of a beverage based on whole milk and precooked rice flour

The objective of this research was to formulate and evaluate a beverage based on powdered whole milk and precooked rice flour, with good nutritional contribution, good acceptability and stability, which permits to be included in the nutritional Protection Programs carried out by the National Institute of Nutrition of Venezuela. Six different mixtures were prepared and evaluated organoleptically in liquid form. The preferred one was submitted to nutritional evaluation, acid determination and microbiological analysis during seven months, while samples were kept at temperatures of 5 degrees C, 27 degrees C and 37 degrees C. The nutritional composition of the selected mixture expressed by 100g was the following: kcal 423, proteins 11g, fat 9.1g, niacin 1 mg, thiamine 0.2 mg, riboflavin 0.6 mg, calcium 295.8 mg and phosphorous 287.5 mg. The protein quality was determined by the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR) was 3.01 +/- 0.2 and 3.74 +/- 0.3 respectively, compared with casein of 3.54 +/- 0.3. This data showed that the product developed represents from the nutritional point of view a good alternative to prevent undernutrition in the country. The stability study reported a useful life time of seven months at temperatures of 5 degrees and 27 degrees C and less than two months at 37 degrees C.

Obtención y evaluación de una harina precocida de auyama (Cucurbita maxima) y arroz, enriquecida con proteinas de oleaginosas y/o leche descremada / Obtention and evaluation of a precooked flour of auyama (Cucurbita maxima) and rice, enriched with oleaginous proteins and/or skim milk

El objetivo de este estudio fue la obtención de una harina precocida de auyama y arroz (HAA), procesada en deshidratador de tambores. La mezcla precocida se enriqueció con diferentes fuentes de proteínas (soya, ajonjolí y leche descremada), obteniéndose las formulaciones sigueientes: I) HAA + 10.5% harina de soya desgrasada, II) HAA + 15% leche descremada, III) HAA + 5% harina de ajonjolí desgrasada + 10% o leche descremada, IV) HAA + 5% harina de soya desgrasada + 10% harina de ajonjolí desgrasada, y V) HAA + 9.5% harina de soya desgrasada _ 9.5% leche descremada. Todas ellas fueron sometidas a evaluación físico-química, nutricional y sensorial. El contenido proteínico varió entre 14.6% y 17.9%. Los ensayos biológicos dieron valores satisfactorios de RPN. Sopas preparadas a partir de las formulaciones fueron catalogadas con buenas características organolépticas. La producción de algunas de las formulaciones descritas, podría contribuir a ampliar la utilización de a auyama, ya que permitiría la fácil preparación de variados platos salados y dulces (sopas, tortas, etc.)