تهيه جيره غني از مواد مغذي جهت موارد اضطراري ﴿بحراني﴾

چكيده انگليسي :

Development of a Prototype High Energy Nutrient Dense Food Product for Emergency Relief Sanaz shomalnasab s shomalnasab@yahooo com submitted on February 7 2009 Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language Farsi1 M Fazilati Assoc Prof Supervisor fazilati@cc iut ac ir2 M Shahedi Prof Supervisor shahedi@cc iut ac irAbstractWar and disaster affected 2 billion people in the 1990s and those individuals requiring food andhumanitarian assistance tripled since the mid 1980s In 2001 aid recipients stood at nearly 34 million of which 13 7 million were refugees and 20 3 million were forced to leave their homes In response tothe increasing number of disasters including natural and manmade and complexicity of humanitarianemergencies more food relief operations are required The United States Agency create specificationsfor an Emergency Ration Bar ERB also called an Emergency Food Product EFP In general three difficulties have been outlined in relation to emergency food aid 1 the quantity ofrations provided resulting in serious health consequences 2 problems with ration quality yieldingundernourished emergency victims and 3 problems coordinating food aid with healthcare andlivelihood needs caused by the isolation of food aid from other contributions required to avoidmalnutrition Five components were considered important in developing a succscful EFP Namely theEFP must be 1 safe 2 palatable 3 easy to deliver 4 easy to use and 5 nutritionally rich TheEFP should provid the required energy kcal protein vitamins minerals and other essential nutrientsrequired for survival of human being during this short timespan Microbiological safety nutritionalvalue maintenance and oxidative stability are the major features for a product with extended shelf lifeunder adverse conditions All of these characteristics are influenced by water content and water activity aw In addition the sensory quality of the emergency bar must be acceptable in many cultures Tominimize micribiological spoilage nutrient degradation and oxidation the moisture content of the barshould be below 9 5 with aw of no more than 0 6 Ideally the final EFP should meet a minimum shelflife requirement of 36 month at 21 C Each bar should contain approximately 233 kcal therefore adults will need to consume between 9 and 10 each day about 2100 kcal d the ingredients of the EFPare of great importance because the bars are expected to be an individuals sole source of nutrition Theprimary source of protein could be in the form of the soy product flour concentrates isolates ortextured vegetable protein partially hydrogenated soybean oil and flaxseed oil will supply the lipidcontent of the EFP and a cereal base vitamin mineral premix sugars and possibly baking andleavening agents will also be constituents of the bar Together these components should form a firmand resilient product that can withstand various modes of delivery including airdrop The specificobjectives of this study to develop a formule for a nutrient dense energy bar prototype containing soyisolate protein and then the initial water activity energy content and physical and sensorycharacteristics were determined The EFP formulation comprised sesame oil soy protein isolate maltsyrup date syrup pomegranate concentrate rice flour cinnamon powder coconut and vanile essentialoil mono and diglyseride and multi vitamins and minerals tablet Dry ingredients soy protein isolate rice flour and multi vitamin tablet were blended to give a uniform mixture Fat mixed with themono diglyseride using black and decker mixer for 5 min at speed 2 Malt syrup was then added andmixed 5 min at speed 2 The date syrup and pomegranate concentrate were also added and mixed foranother 5 min at the same speed Dry ingredients were gradually added at speed 1 until fullyincorporated into the dough Immediately after mixing 32 0 2 g of dough were weighed into greased11 4 2 cm aluminum pans The cookie like dough was compressed into the pans to fo

شمال نصب، ساناز

تهيه جيره غني از مواد مغذي جهت موارد اضطراري ﴿بحراني﴾

جيره اضطراري , پوشش شكلات , انرژي , فعاليت آبي , پروتئين , چربي