Storage stability of CSM: increasing fat to 6% in corn-soy-milk blends
1971
Bookwalter, G.N. | Moser, H.A. | Black, L.T. | Griffin, E.L.
CSM (corn-soy-milk) is a high-protein food supplement for infants and preschool children; it consists of partially gelatinized corn meal, toasted soya flour and nonfat dried milk and is fortified with vitamins and minerals. The original CSM formulation contained only 2% fat. Storage stability characteristics were determined for CSM blends containing as much as 6% fat. The fat source tested were corn germ, full-fat soya flour, refined soybean oil, expeller crude corn oil and a combination of high-fat corn meal with full-fat soya flour. Tests for changes in flavour, free fatty acids, peroxide values and available lysine were made on blends stored at 120°F for 56 days, 100°F for 6 months and 77°F for 1 yr. Higher fat content was associated with improved palatability. Flavour scores declined at about the same rate under all test conditions. In experimental blends containing crude corn oil, palatability varied with the particular sample tested. One sample of crude corn oil was satisfactory while another caused off-flavours in the blends. [See also preceding abstr.]
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