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Abstract
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Article Information:
Formulation and Evaluation of Corn Pancakes Containing Bovine Plasma Protein and Tender Corn
Y.M. Barboza, E.J. Márquez, B.M. Benítez, K.C. Parra, M.P. Piñero and L.M. Medina
Corresponding Author: Y.M. Barboza
Submitted: March 14, 2012
Accepted: March 26, 2012
Published: June 25, 2012 |
Abstract:
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The purpose of this research was to fortify and evaluate some nutritional properties of a new product
(corn pancakes), prepared with tender corn and bovine plasmatic protein. In doing so, two products were
formulated. Both products were analyzed to determine their yield as well as their content of protein, fat, fiber,
moisture, ash and essential amino acids. In addition to that, microbiological quality, degree of likeness, protein
efficiency ratio and digestibility were also analyzed. All the results showed that the product containing bovine
plasma had a higher yield, moisture and protein content (p<0.05). In almost all cases, the product containing
bovine plasma met or exceeded the established ideal requirements of essential amino acids. The Protein
Efficiency Ratio (PER), shows that the animals fed with the experimental diet, showed a weight gain of 2.64
g per each g of protein intake. Corn pancakes had acceptable sensory score 88.4% for taste and 95.3% for color.
In conclusion, due to its acceptability and highly nutritious value, the product containing bovine plasma could
be used as an alternative to help solve the nutritional problems the population is facing these days.
Key words: Amino acid, bovine plasma, chemical composition, corn pancakes, nutritional quality, ,
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Cite this Reference:
Y.M. Barboza, E.J. Márquez, B.M. Benítez, K.C. Parra, M.P. Piñero and L.M. Medina, . Formulation and Evaluation of Corn Pancakes Containing Bovine Plasma Protein and Tender Corn. Advance Journal of Food Science and Technology, (3): 166-171.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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