Protein-Enriched Spaghetti Fortified with Corn Gluten Meal

Spaghetti was prepared by replacing either 5 or 10% semolina or farina with corn gluten meal, a high-protein fraction from the wet milling of corn, to increase the protein content of pasta. Spaghetti fortified with corn gluten meal had a similar cooked weight and cooking loss but was less firm compa...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2001-08, Vol.49 (8), p.3906-3910
Main Authors: Wu, Y. Victor, Hareland, Gary A, Warner, Kathleen
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Cooking
Dietary Proteins - standards
Food industries
Food, Fortified
Fundamental and applied biological sciences. Psychology
Glutens - chemistry
Humans
Nutritive Value
Quality Control
Taste
Zea mays - chemistry
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Summary:Spaghetti was prepared by replacing either 5 or 10% semolina or farina with corn gluten meal, a high-protein fraction from the wet milling of corn, to increase the protein content of pasta. Spaghetti fortified with corn gluten meal had a similar cooked weight and cooking loss but was less firm compared with the control. The overall flavor quality score of the spaghetti decreased with the increasing additions of either water-washed, water/ethanol-washed or regular corn gluten meal because of the higher intensity of the fermented flavor. Spaghetti with acceptable quality can be prepared with 5% water/ethanol-washed corn gluten meal, thereby improving its nutritional value while providing an additional market for corn gluten meal. Keywords: Spaghetti; corn gluten meal; protein; sensory evaluation
ISSN:0021-8561
1520-5118
DOI:10.1021/jf010426c