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United States Department of Agriculture

Agricultural Research Service


item Wu, Ying Victor
item Bett-garber, Karen
item Palmquist, Debra
item Ingram, Daphne

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 10/18/2001
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Health-conscious people and vegetarians have increasing interest in consuming protein-enriched foods from plant sources which have low saturated fat content and no cholesterol. The objective of this study is to find out if protein fortification by corn gluten meal can result in food with acceptable sensory property. Chocolate brownies are a popular snack food and a reasonable candidate for protein fortification. 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% 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. It is possible a higher than 15% substitution of flour by corn gluten meal can result in an acceptable brownie with an increased protein content.

Last Modified: 10/17/2017
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