Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics
Background: 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...
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Iran Air Force Health Administration
2019-04-01
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| Series: | فصلنامه ابن سینا |
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| Online Access: | http://ebnesina.ajaums.ac.ir/article-1-555-en.pdf |
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| author | Arasb Dabbagh Moghaddam Afshin Akhondzadeh Basti Seyed Ali Keshavarz Abolfazl Kamkar Anousheh Sharifan Ali Misaghi Taghi Zahraie Salehi Seyed Abolghasem Jazayeri |
| author_facet | Arasb Dabbagh Moghaddam Afshin Akhondzadeh Basti Seyed Ali Keshavarz Abolfazl Kamkar Anousheh Sharifan Ali Misaghi Taghi Zahraie Salehi Seyed Abolghasem Jazayeri |
| author_sort | Arasb Dabbagh Moghaddam |
| collection | DOAJ |
| description | Background: 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.
Materials and methods: 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.
Results: 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.
Conclusion: 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. |
| format | Article |
| id | doaj-art-79ccc71ba258475b9b380c622d93783e |
| institution | DOAJ |
| issn | 1735-9503 2645-4653 |
| language | fas |
| publishDate | 2019-04-01 |
| publisher | Iran Air Force Health Administration |
| record_format | Article |
| series | فصلنامه ابن سینا |
| spelling | doaj-art-79ccc71ba258475b9b380c622d93783e2025-08-20T02:58:38ZfasIran Air Force Health Administrationفصلنامه ابن سینا1735-95032645-46532019-04-012111319Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristicsArasb Dabbagh Moghaddam0Afshin Akhondzadeh Basti1Seyed Ali Keshavarz2Abolfazl Kamkar3Anousheh Sharifan4Ali Misaghi5Taghi Zahraie Salehi6Seyed Abolghasem Jazayeri7 department of food hygiene and quality control, faculty of veterinary medicine, University of Tehran, Tehran, Iran department of food hygiene and quality control, faculty of veterinary medicine, University of Tehran, Tehran, Iran department of clinical nutrition, school of nutritional science and dietetics, Tehran University of medical sciences, Tehran, Iran department of food hygiene and quality control, faculty of veterinary medicine, University of Tehran, Tehran, Iran Department of Food science and Technology, Science and Research Branch Islamic Azad University, Tehran, Iran department of food hygiene and quality control, faculty of veterinary medicine, University of Tehran, Tehran, Iran department of microbiology, faculty of veterinary medicine, University of Tehran, Tehran, Iran department of community nutrition, school of nutritional science and dietetics, Tehran University of Medical Sciences, Tehran, Iran Background: 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. Materials and methods: 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. Results: 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. Conclusion: 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.http://ebnesina.ajaums.ac.ir/article-1-555-en.pdfdietary formulationsprototypeorganolepticfood microbiology |
| spellingShingle | Arasb Dabbagh Moghaddam Afshin Akhondzadeh Basti Seyed Ali Keshavarz Abolfazl Kamkar Anousheh Sharifan Ali Misaghi Taghi Zahraie Salehi Seyed Abolghasem Jazayeri Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics فصلنامه ابن سینا dietary formulations prototype organoleptic food microbiology |
| title | Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics |
| title_full | Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics |
| title_fullStr | Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics |
| title_full_unstemmed | Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics |
| title_short | Formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics |
| title_sort | formulation and prototype development of an emergency ration with long shelf life and evaluation of its sensory and microbial characteristics |
| topic | dietary formulations prototype organoleptic food microbiology |
| url | http://ebnesina.ajaums.ac.ir/article-1-555-en.pdf |
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