FORMULATION AND CHARACTERIZATION OF DRY MIXES BASED ON DEHYDRATED FRESH HIGH-LYSINE CORN

dc.creatorDELIZA, R
dc.creatorSGARBIERI, VC
dc.creatorROSENTHAL, A
dc.date1995
dc.dateJAN
dc.date2014-12-16T11:36:43Z
dc.date2015-11-26T16:24:55Z
dc.date2014-12-16T11:36:43Z
dc.date2015-11-26T16:24:55Z
dc.date.accessioned2018-03-28T23:05:44Z
dc.date.available2018-03-28T23:05:44Z
dc.identifierPlant Foods For Human Nutrition. Kluwer Academic Publ, v. 47, n. 1, n. 13, n. 19, 1995.
dc.identifier0377-3205
dc.identifierWOS:A1995QQ73800002
dc.identifier10.1007/BF01088162
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/67070
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/67070
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/67070
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1268515
dc.descriptionFresh sweet corn pulp from high-lysine corn was dehydrated in a drum-dryer and utilized in the formulation of creamy instant soups. Studied formulas contained 27.5 to 67% dehydrated high-lysine corn pulp. The sensory profiles of the formulas improved with increasing proportion of dehydrated fresh corn pulp. Formula with 27.5% fresh corn pulp was rated lowest by the tasters on the basis of poor appearance, low characteristic fresh corn flavor and low overall impression. Formulas with 60 and 67% corn pulp rated highest in sensory quality and were nutritionally adequate. The PER for these formulas did not differ from casein control diet but nitrogen absorption and nitrogen retention was inferior for the formulas protein as compared to casein.
dc.description47
dc.description1
dc.description13
dc.description19
dc.languageen
dc.publisherKluwer Academic Publ
dc.publisherDordrecht
dc.publisherHolanda
dc.relationPlant Foods For Human Nutrition
dc.relationPlant Food Hum. Nutr.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectCREAMY SOUP
dc.subjectFRESH CORN
dc.subjectNUTRITIONAL EVALUATION
dc.subjectSENSORY EVALUATION
dc.titleFORMULATION AND CHARACTERIZATION OF DRY MIXES BASED ON DEHYDRATED FRESH HIGH-LYSINE CORN
dc.typeArtículos de revistas


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