Nutritional quality blended foods

Peri, C., Barbieri, R., and Casiraghi, E. M. (1983). Physical, chemical and nutritional quality of extruded com germ flour and milk protein blends. Int. J. Food Sci. Technol. 18,43-52. 

Table IV. Nutritional quality of field tested food blends corn-cottonseed (cc) and modified corn-soy-milk (MCSM).

This study has demonstrated the feasibility of producing a corn-based Public Law 480-type food blend containing glandless cottonseed flour that is comparable in nutritional quality,... 

Malleshi, N. G., Hadimani, N. A., Chinnaswamy, R., and Klopfenstein, C. (1996). Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk. Plant Foods Hum. Nutr. 49,181-189. 

Today, multistage vacuum evaporation is the predominant method used for liquid food concentrahon. Its major drawback is that it causes heat-induced deterioration of sensory (color, taste, and aroma) and nutritional (vitamins, etc.) value of the hnished product. The food industry has developed alternate methods, such as freeze concentration and thermally accelerated short time evaporation (TASTE) [20] for recovery and blending of such labile constiments for producing concentrates. Though they are currently practiced commercially, the final products in some cases do not satisfy the consumer requirement of their fresh or natural qualities. Some of these processes are energy intensive and therefore unattractive. 

Perhaps more important than the individual nutritional strength of soy protein is its ability to complement the biological quality of other protein sources. For example, corn meal, which is the basis of many human diets around the world, is of low protein quality when used alone because of certain amino acid deficiencies. But, when blended with soy flour, the resulting nutritive value is comparable to milk protein (casein). This is accomplished because the low lysine content of corn meal is offset by the naturally high lysine content of soy protein. Conversely, the limited methionine content in soy products is offset by the excess of methionine in corn products. The results, when the two are combined at levels that do not inhibit palatability, is a combined meal nutritionally superior to corn meal alone. This same complementary relationship occurs when soy products are used with wheat and other foods (see Fig. S-25). 

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