AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES¹

Abstract

Corn germ protein $our (CGPF) was subjected to three diflerent treatments to improve aroma qualily: acid-washing, heat-treatment and alcohol-washing .Sensory descriptive analysis was used to evaluate the differences in aroma among CGPF samples. All samples were classified into four clusters by canonical discriminant analysis based upon the sensory scores of eight descriptive attributes. Volatiles of samples were separated by capillary gas chromatography, and 19 peaks that elicit important otfuctory responses were selected. Stepwise multiple regression was used to relate sensory and instrumental data, and models were established to predict the aroma quality of CGPF samples by GC profiles.

Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour

“…Our results for oil absorption capacity of DMGF are in close agreement to those reported previously, [11,33] in sausage batters with added maize germ protein flours. These studies showed that maize germ protein flours increased water-holding capacity and decreased cooking losses of sausage batters, most likely by binding fat and water to increase product yields.…”

“…These results for emulsifying properties agree to those reported for DMGF previously. [11] Maize germ proteins have been reported to improve not only emulsifying capacity but also emulsion stability which in turn can improve texture [33] thus forming stable gels. The relatively higher emulsion properties of DMGF could be attributed to high soluble protein content [6] that form the protective barrier around fat droplets thus preventing their coalescence.…”

Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread

“…Defatted maize (Zea mays L.) germ cake, a by-product of the corn oil industry, is rich in protein content, dietary fiber and minerals (Huang & Zayas, 1991). The germ portion constitutes 5-14 g/100 g the weight of a maize kernel, depending on the hybrid or variety.…”

Physical Quality Characteristics and Sensory Evaluation of Cookies Made With Added Defatted Maize Germ Flour

“…Defatted maize germ (DMG) cake, a by-product of the corn oil industry, is almost entirely used for animal feed. The germ, which accounts for 5-14% of the weight of a maize kernel (Alexander 1989), is high in protein content, dietary fiber and minerals (Kulakova et al 1983;Huang and Zayas 1991;Gupta and Eggum 1998).…”

“…The germ, which accounts for 5–14% of the weight of a maize kernel (Alexander 1989), is high in protein content, dietary fiber and minerals (Kulakova et al. 1983; Huang and Zayas 1991; Gupta and Eggum 1998).…”