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  • Title: Protein-enriched spaghetti fortified with corn gluten meal.
    Author: Wu YV, Hareland GA, Warner K.
    Journal: J Agric Food Chem; 2001 Aug; 49(8):3906-10. PubMed ID: 11513687.
    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.
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