Submitted to: World Congress of Food Science and Technology
Publication Type: Abstract Only
Publication Acceptance Date: 10/19/2008
Publication Date: 10/23/2008
Citation: Liu, S.X., Inglett, G.E., Kim, S., Xu, J. 2008. New value-added food ingredients from maize based ethanol processing by-products. World Congress of Food Science and Technology. 00:000-000.
Technical Abstract: Some potentially useful food and health-promoting products were obtained from the by-products of ethanol processing including distillers dried grains (DDG) and maize bran. A DDG sample obtained from MCP Corporation in the USA was processed by jet cooking at various pH levels and fractionated. Rheological properties were measured by several techniques including rapid visco analyzer pasting values. Some of the compositional and chemical aspects of the new materials were measured. Also, maize bran, obtained from prior removal before further processing of the dehulled maize for ethanol, was milled to give very fine particles that were fractioned by air classification. The fine maize size bran flour was studied in various food products including muffins, snacks (e.g., corn chips, broinas), and tacos. The functional and sensory properties were determined on the various fiber fractions along with moisture, ash, protein, and oil contents.