[Formulation and evaluation of a beverage based on whole milk and precooked rice flour]. / Formulación y evaluación de una bebida a base de leche completa y harina de arroz precocida.

The objective of this research was to formulate and evaluate a beverage based on powdered whole milk and precooked rice flour, with good nutritional contribution, good acceptability and stability, which permits to be included in the nutritional Protection Programs carried out by the National Institute of Nutrition of Venezuela. Six different mixtures were prepared and evaluated organoleptically in liquid form. The preferred one was submitted to nutritional evaluation, acid determination and microbiological analysis during seven months, while samples were kept at temperatures of 5 degrees C, 27 degrees C and 37 degrees C. The nutritional composition of the selected mixture expressed by 100g was the following: kcal 423, proteins 11g, fat 9.1g, niacin 1 mg, thiamine 0.2 mg, riboflavin 0.6 mg, calcium 295.8 mg and phosphorous 287.5 mg. The protein quality was determined by the Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR) was 3.01 +/- 0.2 and 3.74 +/- 0.3 respectively, compared with casein of 3.54 +/- 0.3. This data showed that the product developed represents from the nutritional point of view a good alternative to prevent undernutrition in the country. The stability study reported a useful life time of seven months at temperatures of 5 degrees and 27 degrees C and less than two months at 37 degrees C.

[Obtention and evaluation of a precooked flour of auyama (Cucurbita maxima) and rice, enriched with oleaginous proteins and/or skim milk]. / Obtención y evaluación de una harina precocida de auyama (Cucurbita maxima) y arroz, enriquecida con proteínas de oleaginosas y/o leche descremada.

The purpose of the present study was the production of a precooked blend made of pumpkin squash and rice flour (PRB), processed with drum dyer. The blend was supplemented with different protein sources: soy, sesame and deffated milk. The following formulations were obtained: I) PRB + 10.5% deffated soy flour; II) PRB + 15% deffated milk; III) PRB + 5% deffated sesame flour + 10% deffated milk; IV) PRB + 5% deffated soy flour + 10% deffated sesame flour, and V) PRB + 9.5% deffated soy flour + 9.5% deffated milk. All formulations were submitted to physico-chemical, nutritional and sensorial evaluation. The protein content of the formulations varied from 14.6% to 17.9%. Rat assays gave satisfactory net protein ratio values. Soups prepared with the formulations were qualified as having good organoleptic characteristics. The production of some of the formulations described above, would contribute to a larger utilization of pumpkin, as it would allow the easy preparation of salted and sweet dishes (soups, cakes, etc).