Evaluation of spaghetti supplemented with corn distillers' dried grains
1987
Wu, Y.V. | Youngs, V.L. | Warner, K. | Bookwalter, G.N.
Spaghettis were prepared supplemented at 5, 10, and 15% levels with corn distillers' grains (CDG) or with CDG extracted with hexane-ethanol azeotrope. Spaghetti containing 10% CDG or 10% extracted CDG had 12-14% more protein and several times the dietary fiber of control sphagetti. Cooked weight, cooking loss and firmness of supplemented spaghettis were acceptable. Sphagettis supplemented with 5 or 10% CDG or extracted CDG had fair flavor and texture quality, but spaghetti containing 15% CDG was unacceptable. These studies demonstrated that acceptable sphagetti can be prepared with up to 10% CDG, thereby improving its nutritional value while providing an additional market for CDG.
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