Sensory Analysis of Brownies Fortified with Corn Gluten Meal

Sensory Analysis of Brownies Fortified with Corn Gluten Meal

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, showe...

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Veröffentlicht in:Cereal chemistry 2002-07, Vol.79 (4), p.496-499
Hauptverfasser: Wu, Y.V, Bett, K.L, Palmquist, D.E, Ingram, D.A
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cereal and baking product industries
corn
corn gluten meal
flour
Food industries
Fundamental and applied biological sciences. Psychology
protein content
sensory evaluation
wet milling
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Beschreibung
Zusammenfassung: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.
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.2002.79.4.496