Evaluación de la calidad de un producto deshidratado en base a papa (Solanum tuberosum), lupino (Lupinus mutabilis) y huevo / Quality evaluation of a dehydrated product based on potato (Solanum tuberosum), lupin (Lupinus mutabilis) and eggs

RESUMO

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 60346 (PLE) 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 pur ees. 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