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United States Department of Agriculture

Agricultural Research Service

Research Project: VISCOELASTIC PROPERTIES OF BIO-BASED ELASTOMERIC COMPOSITES

Location: Plant Polymer Research

Title: Utilization of biofuel production residuals for food applications

Authors
item Liu, Sean
item Singh, Mukti

Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 20, 2008
Publication Date: August 27, 2008
Citation: Liu, S.X., Singh, M. 2008. Utilization of biofuel production residuals for food applications. In: Proceedings of United States-Japan Cooperative program in Natural Resources, Food and Agriculture Panel, 37th Annual Meeting, August 24–28, 2008, Chicago, IL. p. 104-105.

Interpretive Summary: Recent increase in biofuel production creates a sizable stockpile of its co-product – non-fermentable grain kernel components such as proteins, fibers, and lipids, in the form of Distiller’s Dried Grain with Solubles (DDGS) that has found limited uses in animal feeds. The market demand for DDGS in the U.S. has not kept pace with the increasing supplies of DDGS as a result of increase in number of ethanol plants in the U.S. As the debate about food vs. fuel is heating up, the potential applications of DDGS in human food production need to be explored. This study was conducted to evaluate the inclusion of corn DDGS in cornbreads. Cornbreads were formulated incorporating 0, 5, 10, 15, 20, 25, and 30% DDGS from corn into commercial corn flour. Examples of cornbreads were analyzed for moisture, odor, texture, water activity, and appearance. Moisture level in cornbreads was found to virtually unchanged. The presence of DDGS in cornbread formulation generally induces darker appearance of the cornbreads. The textures of cornbreads containing various amounts of DDGS are mostly comparable to the cornbread without any DDGS; however, the cornbread with 30% DDGS incorporated shows signs of deterioration of textural quality (softness). The fermentation odor of the cornbreads is not detectable for all cornbread formulations. This study demonstrated the potential for incorporating corn DDGS into cornbreads. Ultimately, the application of DDGS from biofuel production in the baking industry will potentially benefit ethanol producers.

Technical Abstract: Recent increase in biofuel production creates a sizable stockpile of its co-product – non-fermentable grain kernel components such as proteins, fibers, and lipids, in the form of Distiller’s Dried Grain with Solubles (DDGS) that has found limited uses in animal feeds. The market demand for DDGS in the U.S. has not kept pace with the increasing supplies of DDGS as a result of increase in number of ethanol plants in the U.S. The ensuing lower price for DDGS has eroded the competitiveness of ethanol-based biofuel against petroleum-based gasoline while the price for corn has reached the historical high. As the prices of major grain commodities increased steadily as a result of grain-to-fuel conversion and food and feed demands throughout the world, the potential applications of DDGS in human food production need to be explored. This study was conducted to evaluate the inclusion of corn DDGS in cornbreads. Cornbreads were formulated incorporating 0, 5, 10, 15, 20, 25, and 30% DDGS from corn into commercial corn flour. Examples of cornbreads were analyzed for moisture, odor, texture, water activity, and appearance. Moisture level in cornbreads was found virtually unchanged. The presence of DDGS in cornbread formulation generally induces darker appearance of the cornbreads. The textures of cornbreads containing various amounts of DDGS are mostly comparable to the cornbread without any DDGS; however, the cornbread with 30% DDGS incorporated shows signs of deterioration of textural quality (softness). The fermentation odor of the cornbreads is not detectable for all cornbread formulations. This study demonstrated the potential of incorporating corn DDGS into cornbreads.

Last Modified: 10/1/2014
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