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  • Title: [Formulation and evaluation of a beverage based on whole milk and precooked rice flour].
    Author: Guaipo B, Calderón M, Laprea MT.
    Journal: Arch Latinoam Nutr; 1993 Jun; 43(2):161-7. PubMed ID: 7826190.
    Abstract:
    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.
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