AN INVESTIGATION OF THE FACTORS AFFECTING THE UTILIZATION OF DISTILLERS SPENT GRAIN AS A COMPONENT OF A DOUGH SYSTEM UNDERGOING EXTRUSION PROCESSING

Distillers spent grain is the valuable by-product produced from the fermentation of selected grains into spirits. The residue is extremely high in protein, fiber, and ash. The potential of using the nutritional characteristics of distillers spent grain to supplement selected food commodities is of interest to food scientists as incorporating distillers spent grain into these food systems offers a possibility of another protein source for the human diet. The purpose of this study was to investigate the possibility of utilizing distillers spent grain as a component of a dough undergoing extrusion processing. In this study the distillers spent grain was incorporated with four other flours performing as the supporting matrix. This study has determined and outlined the optimum level of each parameter for extrusion processing of each experimental dough. Based on the results of this study it was clearly demonstrated that the distillers spent grain could be incorporated into a dough at a level of up to 20%. This resulted in an acceptable product being produced, but the degree of acceptability could be greatly increased with the incorporation of selected expansion modifiers and selected flavors. Certain expansion modifiers resulted in a highly acceptable product being produced when incorporated into the dough; this acceptability was based on the structure attribute. Incorporating thermal stable flavors into the dough allowed the manufacture of highly acceptable products in terms of flavor. Increasing the concentration of distillers spent grain in the dough above 20% resulted in very poor results; these poor results were attributed to certain characteristics of the distillers spent grain. By utilizing the distillers spent grain at a maximum concentration of 20% in the dough and incorporating selected expansion modifiers and thermal stable flavors a highly acceptable product can be produced.