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United States Department of Agriculture

Agricultural Research Service

Title: Utilization of ethanol production residuals: food applications

Authors
item Liu, Sean
item Singh, Mukti

Submitted to: International Food Technology Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: June 6, 2009
Publication Date: June 10, 2009
Citation: Liu, S.X., Singh, M. 2009. Utilization of ethanol production residuals: food applications. International Food Technology Meeting Abstracts. 00:000-000.

Technical Abstract: Recent increase in Distiller’s Dried Grain with Solubles (DDGS) as a result of increase in dry-milling based ethanol production in the United States has generated interests in utilizing this source of materials for non-feed applications. This is a potential application of DDGS in human food production that has yet to be fully 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 of incorporating corn DDGS into cornbreads.

Last Modified: 12/29/2014
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