title: [Nutritional evaluation and accelerated storage at 37 degrees C of fried bean and corn mixtures].
abstract: 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 50:50%, 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%; the best one was Suave 85/corn with a value of 88.2% 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.
authors.affiliation: Facultad de Ciencias Agronómicas, Instituto de Nutrición y Tecnología de Alimentos (INTA) Universidad de Chile, Santiago, Chile.
authors.forename: Ana María
authors.initials: AM
authors.lastname: Estévez
authors.forename: Berta
authors.initials: B
authors.lastname: Escobar
authors.forename: Isabel
authors.initials: I
authors.lastname: Zacarias
authors.forename: María de la Luz
authors.initials: Mde L
authors.lastname: Hurtado
mesh_terms: D007887:Fabaceae / Q000737:chemistry; D005511:Food Handling; D005519:Food Preservation; D006358:Hot Temperature; D006813:Humidity; D015596:Nutrition Assessment; D009753:Nutritive Value; D010545:Peroxides / Q000032:analysis; D013997:Time Factors; D003313:Zea mays / Q000737:chemistry
chemical_list: D010545:Peroxides