SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR

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Abstract
The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG.