K Nn mK - Amecamex.org.mx

FSB1 – 2004
Food Science and Biotechnology in Developing Countries
III.-MATERIALS AND METHODS
Materials
Eggs were selected according to their freshness; skim milk, vanilla extract, cocoa and purified water
were obtained in the local market; corn starch, maltodextrine, carboximetilcelulose, soy lecithin,
kappa carragenine and guar gum were used.
Equipment employed consisted in a spray drier of tubular type, Apex, capacity 10 L, and
peristaltic bomb for feeding.
Analytical methods
Three experimental designs for the formulation of the beverage were used. First, for defining the
appropiate relation between albumen and yolk in the first design. Corn starch and maltodextrine
were used as stabilizers and the dehydratation conditions as well as the volumetric flux of
entrance were fixed. In the second design the relation albumen-egg yolk was redefined, kappa
carragenine and adex (maltodextrine with 30 DE) were used as a stabilizers. Finally, the third
experimental design aim was to improve the formulation. For this purpose, different blends of
maltodextrine, carboximetilcelulose, kappa carragenine, soy lecithin and guar gum were employed.
With each experimental design, a Sensory evaluation was carried out. This consisted in a Sensory
Evaluation Type I with a Hedonic Scale of 9 points combined with intensity in which the degree of
acceptance of finished product was tested (1).
The evaluated atributes were chosen according to the formulation of the egg-milk based powder
beverage. The main qualities observed, as a reference, were taken from the NOM (Norma Oficial
Mexicana) for lactant products and children powder products.
The sensory panel was integrated for 8 family mothers with ages ranging of 24 to 42 years old.
STATISTICAL ANALYSIS
It consisted in a Multivariate Analysis of Variance (Manova) with p