ARS | Publication request: Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 1, 2010
Publication Date: October 1, 2010
Citation: Liu, S.X., Singh, M., Inglett, G. 2011. Effect of incorporation of distillers' dried grain with solubles (DDGS) on quality of cornbread. LWT - Food Science and Technology. 44:713-718.

Interpretive Summary: In this study, we succeeded in developing a cornbread product that is incorporated with corn DDG from the biofuel industry. DDGS have found limited uses in animal feeds and there is little market demand for other uses. This study provides a tantalizing possibility of food uses of DDGS by proving that as much as 30% corn flour could be substituted with DDGS in a cornbread formulation. This product could be commercially sold as cost-effective, low-carbohydrate/resistant starch and beta-glucan-rich, ready-to-bake, and all-in-one box baking supplies. The potential benefits of this technology go beyond corn-based biofuel producers whose profitability is partially hinged on the value of DDG; the prospect of producing low glycemic-index and high fiber foods using this technology also benefits diet food manufacturers.

Technical Abstract: Recent increase in biofuel production creates a sizable stockpile of its co-product in the form of Distiller’s Dried Grain with Solubles (DDGS) that needs to be utilized beyond animal feeds. We evaluated cornbreads, which were formulated incorporating 0, 5, 10, 15, 20, 25, and 30% corn DDGS into corn flour, for moisture, odor, texture, water activity, batter rheology, and appearance. Moisture level in cornbreads was found to virtually unchanged. DDGS in cornbread formulations generally induce darker appearance. 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 decline of textural quality and batter elasticity. The fermentation odor of the cornbreads is absent for all cornbread formulations.