Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/67070
Type: Artigo de periódico
Title: FORMULATION AND CHARACTERIZATION OF DRY MIXES BASED ON DEHYDRATED FRESH HIGH-LYSINE CORN
Author: DELIZA, R
SGARBIERI, VC
ROSENTHAL, A
Abstract: Fresh sweet corn pulp from high-lysine corn was dehydrated in a drum-dryer and utilized in the formulation of creamy instant soups. Studied formulas contained 27.5 to 67% dehydrated high-lysine corn pulp. The sensory profiles of the formulas improved with increasing proportion of dehydrated fresh corn pulp. Formula with 27.5% fresh corn pulp was rated lowest by the tasters on the basis of poor appearance, low characteristic fresh corn flavor and low overall impression. Formulas with 60 and 67% corn pulp rated highest in sensory quality and were nutritionally adequate. The PER for these formulas did not differ from casein control diet but nitrogen absorption and nitrogen retention was inferior for the formulas protein as compared to casein.
Subject: CREAMY SOUP
FRESH CORN
NUTRITIONAL EVALUATION
SENSORY EVALUATION
Country: Holanda
Editor: Kluwer Academic Publ
Rights: fechado
Identifier DOI: 10.1007/BF01088162
Date Issue: 1995
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOSA1995QQ73800002.pdf416.66 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.