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Article: Sensory analysis of brownies fortified with corn gluten meal
- Article from:
- Cereal Chemistry
- Article date:
- July 1, 2002
- Author:
CopyrightCopyright American Association of Cereal Chemists Jul/Aug 2002. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Corn gluten meal is a high-protein product from wet milling of corn. Substitution of 15% of the flour weight by corn gluten meal increased protein content of brownies from 6.3 to 8.0%. Sensory evaluation of
brownies with 0, 10, and 15%lc corn gluten meal, with and without an added masking agent, showed addition of corn gluten meal to brownies did not have any detrimental effect as judged by trained sensory panelists.
Corn gluten meal (CGM) has a minimum of 60%Io protein and is a coproduct of the wet-milling process. Increased production of fuel ethanol and high-fructose corn syrup results in higher demand for starch, which in turn results in more CGM being produced. The ...