Abstract
ABSTRACTFermentation flavors of corn distillers’ grains (CDG) were removed more completely by extraction with hexane:ethanol (82:18 v/v) azeotrope (HEA) than with hexane (H). Desolventizing included air drying followed by heating to 101°C for 10 min with agitated steam injection. Enriched corn‐soy‐milk (CSM) blends were formulated with up to 10% HEA‐ or H‐extracted CDG. Color was slightly darker in CSM with CDG. Initial flavor of CSM with up to 7.5% HEA‐extracted CDG did not differ significantly from standard CSM. After storage at 25° to 49°C, flavor and lipid stability was satisfactory in CSM with up to 7.5% extracted CDG.
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