Protein-enriched spaghetti fortified with corn gluten meal

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 glute n meal had a similar cooked weight and cooking loss but was less firm compa red with the control. The overall flavor quality score of the spaghetti dec reased with the increasing additions of either water-washed, water/ethanol- washed or regular corn gluten meal because of the higher intensity of the f ermented flavor. Spaghetti with acceptable quality can be prepared with 5% water/ethanol-washed corn gluten meal, thereby improving its nutritional va lue while providing an additional market for corn gluten meal.