title: Protein-enriched spaghetti fortified with corn gluten meal.
abstract: 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.
authors.affiliation: Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, Peoria, Illinois 61604, USA. wuyv@mail.ncaur.usda.gov
authors.forename: Y V
authors.initials: YV
authors.lastname: Wu
authors.forename: G A
authors.initials: GA
authors.lastname: Hareland
authors.forename: K
authors.initials: K
authors.lastname: Warner
mesh_terms: D003296:Cooking; D004044:Dietary Proteins / Q000592:standards*; D005527:Food, Fortified; D005983:Glutens / Q000737:chemistry*; D006801:Humans; D009753:Nutritive Value; D011786:Quality Control; D013649:Taste; D003313:Zea mays / Q000737:chemistry*
chemical_list: D004044:Dietary Proteins; D005983:Glutens