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Three formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:1S% (III) wheat flour, broken rice flour, and defatted soy flour, respectively, baked in a microwave oven (2450 MHz) for 240 set, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of formulas I and II were preferred over formula III by a consumer-type panel. Cookies of all three formulas showed no significant differences in nitrogen balance, apparent biological protein value and apparent net protein utilization. Apparent protein digestibility and protein efficiency ratio were significantly higher in formulas II and III than in formula I.

The keeping quality of the freshwater fish Prochilodus scrofa in ice storage was investigated in two runs. Sensory evaluation of the raw fish reflected the progressive deterioration during storage. Sensory evaluation of the baked fish was less indicative of the state of freshness. None of the chemical analyses utilized (TVN, TBA, FFA, PV, qualitative tests) could be a reliable index of freshness. The keeping time was about 18 days in the first run and 12 days in the second run. Evisceration under commercial conditions did not extend the storage life.

The objective of this investigation was to study some acceptability parameters and nutritional improvement of common beans by mixing them with different proportions of soybeans. Difference tests showed that mixtures of 20% soybeans and 80% common beans did not differ from 100% common beans. On the other hand, preference tests (Hedonic scale) indicated practically the same mean value for mixtures with 20, 30, 40 and 50% soybeans. Regarding the improvement of the protein quality (PER), 50% soybeans in the mixture increased the PER value by 65%, while 80% soybeans doubled the PER as compared with the common beans alone.

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