These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: [Canning of "humitas" prepared with opaque-2 corn, supplemented with sweet lupine (Lupinus albus var. Multolupa). Nutritional and quality changes].
    Author: Camacho L, Bañados E, Fernández E.
    Journal: Arch Latinoam Nutr; 1989 Jun; 39(2):185-99. PubMed ID: 2487029.
    Abstract:
    The effects of opaque-2 corn and the complementation with lupin flour on the sensory quality and nutritive value of "humitas" were evaluated. Moreover, the nutritional and quality changes which occur during the retorting of the product canned in two can sizes, were studied. Hybrid and opaque-2 corn were replaced with 6%, 8%, 10% and 12% lupin flour, being 8% the complementation level with the best sensory and nutritional quality. Heat penetration studies of the product canned in N2 and N6 tin cans, were carried out. Total process time at 121 degrees C was 73 min and 147 min, respectively. "Humitas" prepared with hybrid and opaque-2 corn, with and without 8% lupin flour, prior and after sterilization, were subjected to proximate analysis, pH, titratible acidity and available lysine determinations. Biological evaluation of the protein by the net protein ratio (NPR) and digestibility, as well as organoleptic quality and acceptability analyses were also determined. It was concluded that the complementation with 8% lupin flour improves significantly the nutritional value of hybrid corn "humitas", but not that of opaque-2 corn. The canning process affected lysine availability and was directly related to the amino acid concentration, and to the retorting duration. On the other hand, the thermal processing adversely affected the biological quality of protein and some sensory attributes. The 8% lupin complementation was also detrimental for the organoleptic quality of the product.
    [Abstract] [Full Text] [Related] [New Search]