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Such results satisfactory covered the requirements stablished by the NOM for spray dried products for children from 1 year old and up. FSB1 – 2004 Food Science and Biotechnology in Developing Countries Microbiological assays. The results obtained from the different microbiological assays may be seen in the next table: Table 2. Beverage Microbiological Assay Results ACCOUNT OF: RESULTS Aerobic Mesophilic Plate UFC/g Negative Total Coliforms (NMP/g) Negative Staphylococcus aureus Negative Salmonella spp in 25 g Absence Mold and yeasts 50 UFC/g Microbiological assays were necessary to evaluate the product safety, specially when it is done for covering essential requirements for children development (NOM-131-SSA1 1995). Aerobic Mesophilic Plate count was negative, the stablished limits by the NOM –159-SSA1-1996 estipulates that the maximum permited number is 2500 UFC/g of aerobic mesophilics. Coliforms count for the NMP Method also resulted negative indicating that contamination post- thermal treatment was absence. It was good because the NOM –131 –SSA1-1995 marks that the maximum number accepted for Coliforms is 20NMP/g for dehydrated foods. The count of Staphylococcus aureus alsoresulted negative. In this case may be observed that the management of the beverage was adequate. The NOM –131-SSA1-1995 stablishes that Salmonella count most be reported as absence in 25 g of the examinated food. Consequently, the egg-milk based powder beverage was inside the specifications of the regulation because Salmonella count resulted negative. V.- CONCLUSIONS About process conditions for drying, the safest and most adequate temperature at 140°C was fixed. Presence of kappa carragenine in the formulation permited to obtain a pleasant texture as well as a good general acceptance. The blends among food hidrocolloids resulted apropiated for the beverage purpose. Solubility was the first characteristic improved. Using maltodextrine, soy lecthin and kappa carragenine the flavor had a better acceptance. 5
FSB1 – 2004 Food Science and Biotechnology in Developing Countries Statistically, the best blend with a good general acceptance was: Level 1 of stabilizer, 0.6 g of albumen/ml of milk and 0.4 g of egg yolk/ml of milk. VI.- REFERENCES (1) O´Mahony Michael. 2000. Food Sensory Science. University of California. L.A. USA. Stadelman, W.J. 1977. Egg Science and Technology. 2 nd ed. The AVI Publishing Co. Inc. Westport Connecticut. (2) Behrman, R.B., Vaughan, V.C. 1989. Nelson. Tratado de Pediatría. 13ª ed. Tomo I. Interamericana-MC Graw Hill. Pp. 118-161. (3) PLM, Diccionario de Especialidades Farmacéuticas, 2000, México. (4) Zubirán, Salvador; Arroyo, Pedro; Ávila, Héctor. 1990. La Nutrición y la Salud de las Madres y los Niños Mexicanos. Tomo II. Secretaría de Salud. Fondo de Cultura Económica. México. Pp 251-272. (5) Martin, M., Pascual, C. Dir. Huesped Sierra Monroe, J. L. 1997. Temas de Pediatría. Asociación Mexicana de Pediatría A.C. Alergia e Inmunología. 1era ed. español. MC Graw Hill Interamericana. México. Pp. 93-118. (6) NOM- 159-SSA1-1996. Bienes y servicios. Huevo, sus productos y derivados. (7) NOM- 131-SSA1-1995. Bienes y servicios. Alimentos para lactantes y niños de corta edad. (8) NOM- 086-SSA1-1994. Bienes y servicios. Alimentos y bebidas no alcohólicas con modificaciones en su composición. Especificaciones nutrimentales. (9) Kirk, R.S., Sawyer, R., Egan, H. 1999. Composición y Análisis de Alimentos de Pearson. 2ª ed español. Compañía Editorial Continental. (10) Frazier, W.C., Westhoff, D.C. 1993. Microbiología de los Alimentos. 4ª ed. español. Acribia. Zaragoza, España. Pp. 341-357 y 547-564. (11) Banwart, G.J. 1989. Basic Food Microbiology. 2 nd ed. Avi Book. Van Nostrand Reynold USA. Pp. 198-320 and 506-540. (12) Manual of BBL Products and Laboratory Procedures. 1988. Cat. No. 52000. 6 th ed. Pp.177. (13) American Public Health Association. 1976. Compendium of Methods for the Microbiological Examination of Foods. ED. Marvin L. Speck. USA. (14) Glicksman, Martin. 1983. Food Hidrocolloids. Vol II. CRC. Press Inc. Boca Ratón Florida USA. pp. 63-115. 6
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Determination of the effect of the
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