Author
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Wu, Ying Victor |
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Bett Garber, Karen |
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Palmquist, Debra |
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Ingram, Daphne |
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Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 2/15/2002 Publication Date: N/A Citation: N/A Interpretive Summary: Increased use of domestic fuel alcohol, derived from corn by fermentation, reduces our dependence on foreign petroleum. Furthermore, it utilizes a renewable resource produced in great surplus by American farmers. Fermentation of corn to make alcohol also produces corn gluten meal, a protein-rich coproduct. As demands for fuel alcohol increase, a greater amount of corn gluten meal will be available and it is economically essential to find new markets for it. Corn gluten meal is an inexpensive ingredient for protein fortification of food, but it is important to determine if the undesirable flavor of corn gluten meal will carry over to food. Trained taste panel members found that substitution of 15% of the flour weight by corn gluten meal had no effect on the taste of brownies. Corn gluten meal can thus be used in brownies, resulting in greater demands for corn farmers and protein-fortified food for consumers. 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. Chocolate brownies are a widely 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. |
