K Nn mK - Amecamex.org.mx

FSB1 – 2004
Food Science and Biotechnology in Developing Countries
In the third experimental design the formulation was improved and a new hidrocolloid selection was
made.
The solubility, odor and flavor of this new beverage was improved. Figure 6.5 of solubility shows
that the use of stabilizers 1 and 2 is more factible when using middle levels of albumen, egg yolk
and stabilizer 1. Consequently, in order to obtain a good solubility is necessary to employ albumen,
0.6g/ml of milk; egg yolk, 0.4g/ml of milk. The best stabilizer complex is integrated for
maltodextrine, soy lecithine and kappa carragenine. The degree of acceptance with a value of
6.775 taken as good was reached with this blend.
v=-10.994*x-4.327*y-2.536*z+50.42*x*y+41.253*x*z+24.586*y*z
2
2
ESTABILZ
1
1 21 2
2
CLARA YEMA
1
1
5.178
5.355
5.533
5.71
5.888
6.065
6.243
6.42
6.598
6.775
Fig.4.2. Ternary Graphic of interaction among egg and stabilizers 1 and 2 for the solubility of
ANALYSIS OF COMPONENTS
the egg-milk based powder beverage.
The following table shows the results obtained from the analysis of components of the egg-milk
based powder beverage:
Table 1. Results of the analysis of the beverage components
Protein content 34.04%
Lipid content 27.4%
Ash content 3.36%
Moisture content 3.83%
4