Premium
Physical, Chemical, Nutritional and Sensory Properties of Corn‐Based Fortified Food Products
Author(s) -
TONELLA MARIA LUZ,
SANCHEZ MANUEL,
SALAZAR MARIA GUADALUPE
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05049.x
Subject(s) - food science , fortified food , fortification , methionine , food products , chemistry , lysine , microbiology and biotechnology , amino acid , biology , biochemistry
Product formulations and processing methods were developed using seven corn‐based flours. They were fortified with various levels of sesame, chickpea, soybeans, powdered egg, nonfat dry milk, lysine, and methionine. Products were formulated to provide as closely as possible the FAO requirements for essential amino acids and to have acceptable physical, chemical, nutritional, sensory properties and cost. The overall nutritional value was increased at least by 92% as compared to similar existing products. There were no obvious differences in physical properties of the fortified flours and products as compared to commercial counterparts. The protein cost of the fortified products was less than that of food from animal sources; the PER values being the same or higher.