FORMULATION AND CHARACTERIZATION OF DRY MIXES BASED ON DEHYDRATED FRESH HIGH-LYSINE CORN

Fresh sweet corn pulp from high-lysine corn was dehydrated in a drum-d ryer and utilized in the formulation of creamy instant soups. Studied formulas contained 27.5 to 67% dehydrated high-lysine corn pulp. The s ensory profiles of the formulas improved with increasing proportion of dehydrated fresh corn pulp. Formula with 27.5% fresh corn pulp was ra ted lowest by the tasters on the basis of poor appearance, low charact eristic fresh corn flavor and low overall impression. Formulas with 60 and 67% corn pulp rated highest in sensory quality and were nutrition ally adequate. The PER for these formulas did not differ from casein c ontrol diet but nitrogen absorption and nitrogen retention was inferio r for the formulas protein as compared to casein.