EVALUATION OF CORN GLUTEN MEAL EXTRACTED WITH SUPERCRITICAL CARBON-DIOXIDE AND OTHER SOLVENTS - FLAVOR AND COMPOSITION

Corn gluten meal is a 60% minimum protein product derived from corn du ring the wet milling process. The undesirable flavor of corn gluten me al prevents its use in food. This research was undertaken to evaluate com gluten meal after extraction with supercritical carbon dioxide or hexane-ethanol (82:18, v/v) at various temperatures, pressures, solven t-to-solid ratios, and particle sizes. Supercritical carbon dioxide ex traction of corn gluten meal at 68 MPa and 80-degrees-C significantly decreased fermented flavor, the predominant characteristic of unproces sed corn gluten meal. Hexane-ethanol extraction also significantly red uced fermented flavor. Processing by supercritical carbon dioxide extr action or hexane-ethanol extraction can significantly improve corn glu ten meal flavor.