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Abstract
The food industry is facing the challenge of developing new food products with special health enhancing characteristics. In recent years, the importance of dietary fiber and protein in the diet has been extensively investigated. This study was carried out to replace wheat flour 72% by 10, 20, 30, 40, and 50% corn gluten meal to formulate both high protein biscuits and high protein macaroni and also, replacing wheat flour 72% by 10, 20, 30, 40, and 50% corn gluten feed to formulate both high fiber biscuits and high fiber macaroni. The replacement of semolina by 10, 20, 30, 40, and 50% CGM and CGF to formulate both high protein and high fiber macaroni was also studied. The effect of replacement levels on physical properties, chemical composition, minerals content, sensory properties of high protein and high fiber biscuits and macaroni and sensory attributes of the prepared high protein and high fiber products were evaluated during storage at room temperature for 180 days.