Glorio Paulet P, Reynoso Zárate Z
Universidad Nacional Agraria La Molina, Lima-Perú.
Arch Latinoam Nutr. 1993 Mar;43(1):55-60.
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.
在对20种含有不同比例马铃薯（P）、羽扇豆（L）和全蛋（E）的混合物进行干基数学评估后，将后一种成分的含量保持在6%不变，选择了60:34:6（P:L:E）的混合物在实验室层面进行进一步的实验工作，因为它对学龄前儿童喂养具有更好的营养价值。当上述混合物的18%悬浮液在鼓式干燥机中脱水时，获得了产量适宜且吸水性良好的片状物。将脱水产品作为调味汁进行感官评估测试，结果表明其接受度高于果泥。另一方面，在将产品作为片状物进行90天的储存测试期间，未出现微生物问题，尽管45天后脱水产品出现了酸败现象。
