Del Castillo V C, Armada M, Gottifredi J C
Instituto de Investigaciones para la Industria Química, INIQUI-CONICET, Universidad Nacional de Salta, Argentina.
Arch Latinoam Nutr. 1999 Mar;49(1):61-6.
A supplementary sportman food, based on corn:soy extruded blend, freeze-dried egg albumen and protein soy isolate, was developed. The resulting powder was subject to physico-chemical, functional, nutritional and sensorial test and then compared with a commercial food that was used as reference. Chemical and biological analysis of both foods revealed lower protein content in the formulated food (65%) than the commercial product (90%) although NPR values are larger in product showed (4.86) that than the observed in the second (4.03). On the other hand RNPR values of teh developed product also presented higher values than the commercial (Prot 90) (83.76 and 69.48 respectively). Casein was used as standard. Digestibility results were similar (93.65 and 95.7 for formulated and commercial products respectively). The absence of ureasic, antitryptic or hemagglutinating activity of the formulated product are also reported. Physico-chemical analysis shown that available lysine values are larger for the formulated product (15 g/16 g nitrogen) than those for the commercial food (7.80). Peroxide content was always very small (1.37 meq/kg) and in all cases micotoxine assay, for raw materials, was always negative. A comparison of other properties, such as colour, WAI, WSI and aw for both products, is also presented. Flow behavior of water, milk and orange juice suspensions showed pseudoplastic behavior on both products. Sedimentation experiments minutes revealed stability of suspensions without phase separation during the first 30 minutes. Sensorial analysis have shown that developed product received 78.5% acceptability and 100% preference.
一种以玉米与大豆挤压混合粉、冷冻干燥蛋清和大豆分离蛋白为基础的补充性运动员食品被研发出来。将所得粉末进行物理化学、功能、营养和感官测试，然后与用作参考的市售食品进行比较。对这两种食品的化学和生物学分析表明，尽管配方食品中观察到的蛋白质效率比值（4.86）高于市售产品（4.03），但配方食品中的蛋白质含量（65%）低于市售产品（90%）。另一方面，所研发产品的相对净蛋白质利用率值也高于市售产品（蛋白质含量90%）（分别为83.76和69.48）。酪蛋白用作标准。消化率结果相似（配方产品和市售产品分别为93.65和95.7）。还报告了配方产品不存在脲酶、抗胰蛋白酶或血凝活性。物理化学分析表明，配方产品的可利用赖氨酸值（15克/16克氮）高于市售食品（7.80）。过氧化物含量始终非常低（1.37毫克当量/千克），并且在所有情况下，对原材料的霉菌毒素检测均为阴性。还对两种产品的其他特性，如颜色、水吸收指数、水溶性指数和水分活度进行了比较。水、牛奶和橙汁悬浮液的流动行为表明两种产品均呈现假塑性行为。沉降实验表明，在最初30分钟内悬浮液稳定，无相分离。感官分析表明，所研发产品的可接受性为78.5%，偏好度为100%。
