Development of methods for light filth detection in powdered dehidrated soups
Fifth was detected in 56 samples of powdered dehidrated soups of the School Lunch Meal Program; 38 samples contained macaroni, dehydrated vegetables and ground ingredients such as maize flour, wheat flour, pea flour, bean flour, texturized soy protein, spices, milk powder and other ingredients; 18 s...
| Autores: | , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1990 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/35140 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/35140 |
| Access Level: | acceso abierto |
| Palabra clave: | dehidrated soups light filth in microscopical analysis sopas desidratadas sujidades leves em análise microscópica |
| Sumario: | Fifth was detected in 56 samples of powdered dehidrated soups of the School Lunch Meal Program; 38 samples contained macaroni, dehydrated vegetables and ground ingredients such as maize flour, wheat flour, pea flour, bean flour, texturized soy protein, spices, milk powder and other ingredients; 18 samples did not contain macaroni, but only the basic ingredients, It was developed a method for separation of the soup ingredients before light filth extraction. The methods employed for light filth extraction were the AOAC's and AACC's methods. The results showed that from the 38 samples with macaroni, 18were in unsanitary conditions due to macaroni, and 11 were disapproved because the ground ingredients. From the 18 samples containing only basic ingredients, 8 were disapproved; 4 (22,20%) because the number of insect fragments exceeds' tolerated level and 4 (22,20%) because had rodent hairs, Nine of the 56 samples contained texturized soy protein.The .analysis showed that the soy ingredient was in good sanitary condition. The conclusions were that the method developed gave good rcsults and that the macaroni contributed to the soup unsanitary conditions more than the others ingredients. |
|---|