[A supplementary sportmen food formulation and characterization]

A supplementary sportman food, based on corn:soy extruded blend, freeze-dried egg albumen and protein soy isolate, was developed. The resulting powder was subject to physico-chemical, functional, nutritional and sensorial test and then compared with a commercial food that was used as reference. Chemical and biological analysis of both foods revealed lower protein content in the formulated food (65%) than the commercial product (90%) although NPR values are larger in product showed (4.86) that than the observed in the second (4.03). On the other hand RNPR values of teh developed product also presented higher values than the commercial (Prot 90) (83.76 and 69.48 respectively). Casein was used as standard. Digestibility results were similar (93.65 and 95.7 for formulated and commercial products respectively). The absence of ureasic, antitryptic or hemagglutinating activity of the formulated product are also reported. Physico-chemical analysis shown that available lysine values are larger for the formulated product (15 g/16 g nitrogen) than those for the commercial food (7.80). Peroxide content was always very small (1.37 meq/kg) and in all cases micotoxine assay, for raw materials, was always negative. A comparison of other properties, such as colour, WAI, WSI and aw for both products, is also presented. Flow behavior of water, milk and orange juice suspensions showed pseudoplastic behavior on both products. Sedimentation experiments minutes revealed stability of suspensions without phase separation during the first 30 minutes. Sensorial analysis have shown that developed product received 78.5% acceptability and 100% preference.