[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 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.
Glorio Paulet
P
P
Universidad Nacional Agraria La Molina, Lima-Perú.
Reynoso Zárate
Z
Z
D000596:Amino Acids / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D004531:Eggs; D007887:Fabaceae; D005433:Flour; D005511:Food Handling / Q000592:standards*; D005527:Food, Fortified / Q000032:analysis / Q000592:standards; D009753:Nutritive Value; D010946:Plants, Medicinal; D011198:Solanum tuberosum
D000596:Amino Acids; D004044:Dietary Proteins
Evaluación de la calidad de un producto deshidratado en base a papa (Solanum tuberosum), lupino (Lupinus mutabilis) y huevo.