ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb10156.x
Permalink
