Agricultural and Biosystems Engineering Publications

Document Type

Article

Publication Date

10-2013

Journal or Book Title

Journal of Food Research

Volume

2

Issue

5

First Page

111

Last Page

123

Research Focus Area(s)

Biological and Process Engineering and Technology

DOI

10.5539/jfr.v2n5p111

Abstract

Processing steps including bleaching, deodorizing, and milling are imperative for improving the functionality of distillers grains in various food matrices, as well as improving consumer acceptance. Utilization of distillers grains in food products is of particular interest. Various parameters were explored for the removal of pigments, including raw DDGS (diameter 0.384) or milled DDGS (0.329 mm), number of extractions (1, 2, or 3), time (30, 60, or 90 min.), and ethanol concentration (5, 10, or 15 mL/g). Altogether, the experimental design was a 2 x 3 x 3 x 3 factorial, resulting in 54 trials, which were each replicated twice. Physical and chemical properties of the resulting DDGS were analyzed. Protein content was impacted by time and number of extractions. A decrease in lipid content resulted in an inverse increase in protein content. Lipid and pigment analysis showed similar decreasing trends, signifying that lipid contents decreased while increasing solvent extraction time, ethanol concentration, and number of extractions. Physical property analysis showed ethanol extraction to be a moderately effective bleaching technique for DDGS. Chemical property data showed that the treatments were extremely effective in reducing lipid and pigment values, while increasing protein. Effective removal of pigments can improve the color of food products containing DDGS, which can lead to greater consumer acceptability of this ingredient.

Comments

This article is from Journal of Food Research 2 (2013): 111–123, doi:10.5539/jfr.v2n5p111.

Rights

This work is licensed under a Creative Commons Attribution 3.0 License

Copyright Owner

Canadian Center of Science and Education

Language

en

Date Available

2013-10-15

File Format

application/pdf

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