NUTRITIONAL STABILITY OF CORN-SOY-MILK BLENDS AFTER DRY HEATING TO DESTROY SALMONELLAE

Enriched blends of corn meal, soy flour, and nonfat dry milk (CSM) were adjusted to 7 and 10% moisture and inoculated with approximately 103 cells of Salmonella anatum and Salmonella senftenberg per gram of CSM. The blends were stored at -18 to 60°C and then tested for salmonellae and nutritional changes. S. senftenberg was more heat resistant than S. anatum. At temperatures of 43, 49, 54, and 60°C, S. senftenberg was killed by dry heat after 13, 10, 8, and 6 days, respectively, independent of product moisture. Smaller nutritional losses were observed at 7% than at 10% moisture. Changes in product color, PER values, vitamins A and C, and available lysine were minimal at temperatures of 43 and 49°C for 13 and 10 days, respectively. At 54 and 60°C for 8 and 6 days, nutrient losses were excessive at 10% moisture.