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STORAGE STABILITY OF CSM: ALTERNATE FORMULATIONS FOR CORN‐SOY‐MILK
Author(s) -
BOOKWALTER G. N.,
MOSER H. A.,
KWOLEK W. F.,
PFEIFER V. F.,
GRIFFIN E. L.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03291.x
Subject(s) - food science , chemistry , soy milk , soy flour , flavor , corn gluten meal , soy protein , corn meal , corn flour , soybean meal , raw material , organic chemistry , bran
SUMMARY —Corn‐soy‐milk (CSM), a high‐protein food supplement for children, contains pregelatinized corn meal, soy flour, nonfat dry milk, vitamins and minerals. To increase the choice of possible ingredients, several formulations were studied. Flavor and chemical tests after storage at 77, 100, and 120°F were made on experimental samples containing corn meals and soy flours, dry whey, increased levels of nonfat dry milk, sucrose and dextrose hydrate. Stability was adequate for all formulations tested except those containing dextrose hydrate or unprocessed whole corn meal. At storage temperatures of 100°F or above, substantial losses in available lysine occurred in the samples containing dextrose hydrate.