Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour

Journal of Food Quality

Volumn 33, Issue 1, 2010, Pages 72-84

  Nasir, M ^a   Siddiq, M ^a   Ravi, R ^a   Harte, J B ^a   Dolan, K D ^a,b   Butt, M S ^c  

^a Michigan State University   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

EID: 77949514139     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2009.00291.x     Document Type: Article

References (25)

1. In Approved Methods of American Association of Cereal Chemists 2000, AACC, 10th, Ed., American Association of Cereal Chemists, St. Paul, M.N
2. Alexander DE. Maize. Oil Crops 1989, 431-437. RÖBbelen GDowney RKAshri A. In, eds.) pp., McGraw-Hill, New York, NY
3. Anderson RA. Corn wet milling industry. Corn: Culture, Processing, Products 1970, 151-170. Inglett GE. In, ed.) pp., AVI Publications, Newport, CT
4. Anjum FM, Ahmad I, Butt MS, Sheikh MA, Pasha I. Amino acid composition of spring wheats and losses of lysine during chapati baking. J. Food Compos. Anal. 2005, 18:523-532.
5. Corn: Part of Global Economy, Corn Refiners Association Annual Report 2007. 2007, http://www.corn.org/CRAR2007.pdf, ANONYMOUS, Available online at (accessed 28 Mar, 2008
6. Arshad MU, Anjum FM, Zahoor T. Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem. 2007, 102:123-128.
7. Barbieri R, Casiraghi EM. Production of a good grade flour from defatted corn germ meal. J. Food Technol. 1983, 18:35-41.
8. Bhattacharya M, Hanna MA. Extrusion processing of wet corn gluten meal. J. Food Sci. 1985, 50:1508-1509.
9. Buck JS, Walker CE, Watson KS. Incorporation of corn gluten meal and soy into various cereal-based foods and resulting product functional, sensory, and protein quality. Cereal Chem. 1987, 64:264-269.
10. Fuhr FR. Cookie spread: its effects on production and quality. Bakers Digest. 1962, 36:56-60.
11. Gupta HO, Eggum BO. Processing of maize germ oil cake into edible food grade meal and evaluation of its protein quality. Plant Foods Hum. Nutr. 1998, 52:1-8.
12. Huang CJ, Zayas JF. Aroma quality of corn germ protein flours determined by sensory and gas chromatographic profiles. J. Food Quality 1991, 14:377-390.
13. Kulakova EV, Vainerman ES, Rogoshin SV. Contribution to the investigation of the corn germ, Part I. Corn germ as a valuable source of protein. Nahrung 1982, 26:451-456.
14. Kulakova EV, Vainerman ES, Rogozhin SV. Contribution to the investigation of the corn germ. Part II. Chemical composition of germ meal out of corn-oil cake. Nahrung 1983, 27:721-726.
15. Luallen TE. Starch as a functional ingredient. Food Technol. 1985, 39:59-63.
16. Mcwatters KH, Ouedraogo JB, Resurrection AVA, Hung YC, Philips RD. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Int. J. Food Sci. Technol. 2003, 38:403-410.
17. Peri C, Barbieri R, Casiraghi EM. Physical, chemical, and nutritional quality of extruded corn germ flour and milk protein blends. J. Food Technol. 1983, 18:43-52.
18. Satterlee LD, Marshall HF, Tennyson JM. Measuring protein quality. J. Am. Oil. Chem. Soc. 1979, 56:103-109.
19. Shrestha AK, Noomhorm A. Comparison of physico-chemical properties of biscuits supplemented with soy and Kinema flours. Int. J. Food Sci. Technol. 2002, 37:361-368.
20. Tate PV, Chavan JK, Patil PB, Kadam SS. Processing of commercial peanut cake into food grade meal and its utilization in preparation of cookies. Plant. Foods Hum. Nutr. 1990, 10:235-243.
21. Temelli F, Bansema C, Stobbe K. Development of an orange-flavored barley beta-glucan beverage with added whey protein isolate. J. Food Sci. 2004, 69:S237-S242.
22. Tsen CC. Amino acid composition and biological value of cereal germs. Amino Acid Composition and Biological Value of Cereal Proteins 1983, 453-466. Lasztity RHidvegi M. In, eds.) pp., D. Reidel Publishing Co, Budapest, Hungary
23. Crop Summary: Yield and Production, United States. 2007, UNITED STATES DEPARTMENT OF AGRICULTURE-NATIONAL AGRICULTURAL STATISTIC SERVICE, National Agricultural Statistics Service. United States Department of Agriculture, Washington, D.C
24. Vysotsky VG, Volgarev MN, Safronova AM. The biological value and digestibility of proteins in combined food products made with isolated say protein or soy concentrates. New Protein Food in Human Health: Nutrition, Prevention, and Therapy 1991, 67-73. Steinke FH, Waggle DH, Volgarev MN. In, eds.) pp., Press, Boca Raton, FL
25. Zayas JF, Lin CS. Water retention of two types of hexane-defatted corn germ proteins and soy protein flour. Cereal Chem. 1989, 66:51-55.