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Title: PROTEIN-ENRICHED SPAGHETTI FORTIFIED WITH CORN GLUTEN MEAL

Author
item Wu, Ying Victor
item Hareland, Gary
item Warner, Kathleen

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/18/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary: Pasta is widely consumed in the world. Corn gluten meal is the high- protein fraction from wet milling of corn including fuel alcohol. Increased use of domestic fuel alcohol, derived from corn by fermentation, reduces our dependence on foreign petroleum. As demands for fuel alcohol escalate, a greater amount of this protein-rich product will be available, and it is economically essential to find new markets for it. Protein-enriched spaghetti fortified with corn gluten meal was prepared, and it had good functional property and acceptable taste. Spaghetti with corn gluten meal benefits consumers by making a more nutritious, higher protein product available, as well as benefits the corn farmers by increasing market demands.

Technical Abstract: Spaghetti was prepared by substituting 5 or 10% semolina or farina with corn gluten meal, a high-protein fraction from wet milling of corn, to increase the protein content of pasta significantly. Spaghetti fortified with corn gluten meal had similar cooked weight and cooking loss but was less firm compared with control. The overall flavor quality score of the spaghetti decreased with the addition of either treated or untreated corn gluten meal because of higher intensity of fermented flavor. Acceptable spaghetti can be prepared with 10% treated corn gluten meal, thereby improving its nutritional value while providing an additional market for corn gluten meal.