Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours
C. C. Tsen, WILLA EYESTONE, JEANETTE L. WEBER
Journal of Food Science
Abstract
ABSTRACT Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark‐colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Distillers' Dried Grain Flours (DDGF) differ in protein, ash, fat, and fiber contents, and colors
“Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors”
Distillers' Dried Grain Flours (DDGF) can darken color of sugar cookies
“When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken t...”
Distillers' Dried Grain Flours (DDGF) can decrease width and thickness of sugar cookies
“When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken t...”