Corn Meal/Soy Flour Blends: Characteristics and Food Applications

SUMMARY –Protein quantity and quality of degermed corn meal were improved by supplementation with toasted defatted soy flour. Taste panel results indicated no significant change in preference, acceptability and similarity to corn meal when as much as 20% toasted defatted soy flour was contained in the blend. Flavor stability was adequate in blends containing toasted defatted, commercial processed full‐fat or extrusion‐cooked full‐fat soy flours at the 15% level. Product color was changed more by the inclusion of toasted defatted than of full‐fat soy flour in the blends. Satisfactory performance was found in chapatti and northern corn bread containing degermed corn meal with and without 15% toasted defatted, 20% commercial processed full‐fat or 35% extrusion‐cooked full‐fat soy flours.