جستجوی مقالات مرتبط با کلیدواژه « میکروبیولوژی غذا » در نشریات گروه « پزشکی »

Malnutrition may be one of the greatest public health problems in emergency situations such as flood, earthquake, and war that results in higher mortality among survivors. The aim of this study was formulation and prototype development of an emergency, energetic, and nutrient ration with long shelf life to minimize the mortality rate among civilians or soldiers. In this study, four new rations based on wheat and rice flour (carbohydrate source), milk powder and soy flour (protein source), shortening (fat source) were formulated by trial and error method with regard to appetizing characteristics, economical concerns, cultural affairs and reasonable weight. The qualities of sensory and microbial characteristics of samples were evaluated after six months incubation and collected data were statistically analyzed. By comparison of rations, one sample containing wheat flour and milk powder yielded the best scores in the most evaluations. Such ration also scored 6.37 in texture acceptance and achieved second rank (the first rank scored 6.5 in a 9 point scale). No microbial growth was seen except mesophilic bacteria that were in standard range. It seems that the sample ration containing wheat flour and milk powder is appropriate to be introduced as an emergency ration with desired sensory and microbial characteristics that provides a healthy and safe diet for consumers.