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Sensory Analysis of Brownies Fortified with Corn Gluten Meal

July 2002 Volume 79 Number 4
Pages 496 — 499
Y. V. Wu , 1 , 2 K. L. Bett , 3 D. E. Palmquist , 4 and D. A. Ingram 3

Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 N. University Street, Peoria, IL 61604. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. Corresponding author. E-mail: wuyv@ncaur.usda.gov. Phone: 309-681-6364. Fax: 309-681-6427. Southern Regional Research Center, ARS, USDA, P.O. Box 19687, New Orleans, LA 70179. Biometrician, Midwest Area, ARS, USDA, 1815 N. University Street, Peoria, IL 61604.


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2002.79.4.496
Accepted February 14, 2002.
ABSTRACT

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.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2002.