Low fat corn germ flour is rich in minerals, proteins and certain essential amino acids such as lysine and can be used as a complementary food supplement. In this study, the rheological characteristics of adding 10, 20 and 30% of low fat corn germ flour to macaroni were evaluated. Different treatments were produced by industrial and semicontinuous production method and rheological and sensory analysis were performed according to standard methods. Results showed that by using more low fat corn germ flour, water absorption and dough development time increased but dough resistance and tensile reduced. Also resistance to stretch dough increased, tension ability reduced, ratio (tension resistance to tension ability index) increased and energy reduced. For sensory evaluations (color, taste, chewing ability and adhesion to the tooth) trained assessor were used. Results presented that two samples of macaroni containing 10 and 20% low fat corn germ flour were designated and more desirable. Then these samples along with control sample were given to home consumers for preferred test and finally presented that the sample of macaroni containing 10% low fat corn germ flour was selected as preferred sample. Samples containing 10% low fat corn germ flour had higher quality due to possessing rheological properties, baking and sensory characteristics.
