Sensory Analysis of Brownies Fortified with Corn Gluten Meal
2002
Wu, Y.V. | Bett, K.L. | Palmquist, D.E. | Ingram, D.A.
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.
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