K Nn mK - Amecamex.org.mx

FSB1 – 2004
Food Science and Biotechnology in Developing Countries
“DEVELOPMENT AND FORMULATION OF AN EGG-MILK BASED POWDER BEVERAGE FOR
CHILDREN”
Bailón Soto Claudia Edith, 1 ; Herrera González, Silvia Marina, 2 ; Ibarra Alvarado Marcela, 3 .
(1) doribay hotmail.com.mx
I.- ABSTRACT
We used an experimental design to examine ingredient interactions in a beverage made of
albumen, egg yolk and milk and their effects on functional properties and nutritional requirements.
Sensory Evaluation Type I with a Hedonic Scale of 9 points combined with intensity was made.
Composition and microbiological assays were necessary. For statistical analysis, a Variance
Analysis as well as Response Surface Analysis were used. The approval of finished dried product
with level 1 of stabilizers, 0.6g albumen/ml of milk and 0.4g yolk/ml of milk was good.
Key words: egg, milk, beverage, protein, microencapsulation.
II.- INTRODUCTION
Infant malnutrition is a public health problem that includes social and economic phenomena and is
now becoming one of the main causes of morbidity and mortality of children through out the world
(2).
The need for easy to prepare nutritive food suplements, has made manufacturing food products
with milk and soy proteins possible, obtaining good results (3).
Nonetheless, nowadays in Mexico, there are no available products that combine milk and eggs as
a dried powder beverage in order to enhance a better development in children from one year old
and up.
In this part of the country it is a very common practice to give a preschool child a chocolate milk
shake with raw eggs, or instead of milk, an orange juice with eggs. As far as public health is
concerned, this manner of preparing shakes is inadequate because of the high prevalence of
alergenic agents besides antiphysiological and antinutritional elements in raw eggs (4).
Children malnutrition can arise when an improper and inadequate diet is given for a long period of
time. One of the aims of this new beverage is to take advantage of the high protein values of egg.
Besides, alergenic elements decrease tremendously in processed eggs (5) and it becomes safer for
human consumption, more attractive for children and easier to prepare. Moreover, an egg´s added
value can be reached and a waste of products avoided, specially in the hottest season of the year
when egg´s shelf life is enormously reduced.
For all these reasons, the main aim of this work was to prepare a protein beverage made of
albumen, egg yolk and milk for children as a food complement . We intended to create a nutritive,
safe and atractive alternative for the consumer.
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