Resumen

MONTERO CASTILLO, Piedad Margarita; MARRUGO LIGARDO, Yesid Alejandro  y  JULIO GONZALEZ, Lesbia Cristina. Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma. Rev. Fac. Nac. Agron. Medellín [online]. 2015, vol.68, n.1, pp.7487-7496. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v68n1.47835.

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

Palabras clave : Protein content; in vitro digestibility; amino acid profile; food design.

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