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STORAGE STABILITY OF CSM: INCREASING FAT TO 6% IN CORN‐SOY‐MILK BLENDS
Author(s) -
BOOKWALTER G. N.,
MOSER H. A.,
BLACK L. T.,
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.tb03292.x
Subject(s) - palatability , food science , soy flour , chemistry , corn oil , flavor , soybean meal , soybean oil , soy milk , corn flour , meal , soy protein , milk fat , linseed oil , organic chemistry , raw material , bran
SUMMARY —CSM is a high‐protein food supplement for infants and preschool children; it consists of partially gelatinized corn meal, toasted soy flour and nonfat dry milk and is fortified with vitamins and minerals. The original CSM formulation contained only 2% fat. Storage stability characteristics were determined for CSM blends containing as much as 6% fat. The fat sources tested were corn germ, full‐fat soy flour, refined soybean oil, expeller crude corn oil and a combination of high‐fat corn meal with full‐fat soy flour. Tests for changes in flavor, free fatty acids, peroxide values and available lysine were made on blends stored at 120°F for 56 days, 100°F for 6 months and 77°F for 1 year. Higher fat content was associated with improved palatability. Flavor scores declined at about the same rate under all test conditions. In experimental blends containing crude corn oil, palatability varied with the particular sample tested. One sample of crude corn oil was satisfactory while another caused off‐flavors in the blends.