17G-15 |
|
C. SHUKLA1, K. Muthukumarappan2, and J. Julson2. (1) Food and Biomaterial Processing, South Dakota State University, AE#206, Box 2120, SDSU, Brookings, SD 57007, (2) Dept. of Agricultural & Biosystems Engineering, South Dakota State Univ., PO Box 2120, Brookings, SD 57007 Corn is the largest grown field crop in the US. Distillers’ Dried Grains with Solubles (DDGS) are the residues remaining after ethanol and carbon dioxide are extracted in ethanol production process. Utilizing DDGS in food products may add value to the product and act as a cheaper source of protein. We hypothesize that extruded foods with DDGS as an ingredient in appropriate proportions with corn, pork and meat and bone meal may exhibit functional properties not significantly different to control samples devoid of DDGS. Our objectives are to add value to DDGS by utilizing it in food, extrude different proportions of DDGS in presence and absence of pork, and compare its functional properties with products devoid of DDGS. DDGS, corn meal and meat and bone meal were blended followed by addition of pork and further blending. Twin screw extrusion was used to prepare foods. Extrudate chemical properties were measured. Functional properties such as bulk density and expansion were tested. Extrudate color was measured in terms of L*, a* and b* value. Hydration properties of extrudates were measured in terms of Water Holding Capacity, Water Absorption and Solubility Index. Radial Expansion increased significantly from 11.88 to 14.68mm when DDGS was increased from 0 to 25% in pork devoid extrudates but decreased significantly from 18.04 to 14.21mm in presence of pork. Brightness and redness of 0% DDGS was highest in extrudates devoid of DDGS. Hydration properties increased significantly when DDGS was increased from 10 to 25% in pork devoid extrudates. A significant decrease in water holding capacity from 6.71 to 4.85 was observed as DDGS increased from 0 to 25% in pork based products. However water absorption index and water solubility index decreased significantly. The results indicate that addition of DDGS in foods exhibit functional properties significantly different than control. These results can help a manufacturer optimize the usage of DDGS in their product. Value addition to DDGS could be achieved through efficient use.
Session 17G, Food Engineering: Physical, chemical and electrical properties
|