Effect of incorporation of distillers’ dried grain with solubles (DDGS) on quality of cornbread

Abstract

Recent increase in bio-fuel production, particularly the dry-grind corn-to-ethanol process, creates a sizable stockpile of its co-product in the form of Distillers’ Dried Grain with Solubles (DDGS), which is made by blending distillers’ wet grains (DWG) and syrup and drying the mix. The DDGS contains higher percentages of protein, fiber, lipid contents than those in corn. We evaluated cornbreads, which were formulated incorporating 0, 5, 10, 15, 20, 25, and 30 g/100 g corn DDGS into corn flour, for moisture, odor, texture, water activity, batter rheology, and appearance. Moisture level in cornbreads was found to be virtually unchanged. DDGS in cornbread formulations generally induce darker appearance. The textures of cornbreads containing various amounts of DDGS are mostly comparable to the cornbread without any DDGS; the 20–25 g/100 g DDGS supplementation to corn flour seemed to be the highest limits for this application. However, the cornbread with 30 g/100 g DDGS incorporated shows signs of decline of textural quality and batter elasticity.