Use of Defatted Corn Germ Flour in Pasta Products
M. Lucisano, E. Casiraghi, Rosa Lía Barbieri
Journal of Food Science
Abstract
ABSTRACT Macaroni was produced from commercial durum semolina blended with 10, 20, and 30% defatted corn germ meal. The effect of germ supplementation on chemical composition, physical properties of dough, cooking characteristics, mechanical properties, and panel acceptability of macaroni were studied. Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids pattern. Optimum cooking time and percent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution. Enrichment with germ flour had no effect on flavor and texture of conventional macaroni evaluated by taste panels; it greatly affected physical measurements of cooked product texture causing an increase of firmness.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
defatted corn germ meal increase farinograph water absorption
“Addition of corn germ meal resulted in longer mixing time of the dough, higher farinograph water absorption, higher protein content of the products and improvement of amino acids pattern.”
defatted corn germ meal decrease optimum cooking time and percent increase in weight of cooked macaroni
“Optimum cooking time and percent increase in weight of cooked macaroni decreased with increasing levels of wheat substitution.”
defatted corn germ meal increase firmness of cooked product texture
“Enrichment with germ flour had no effect on flavor and texture of conventional macaroni evaluated by taste panels; it greatly affected physical measurements of cooked product texture causing an increa...”