Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers’ Dried Grains with Solubles from Soft White Winter Wheat

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Abstract
Baguettes, cinnamon rolls, and chocolate chip cookies containing 0, 12.5% or 25% distillers’ dried grains with solubles (DDGS) from soft white winter wheat substituted for flour (w/w) were evaluated by an experienced panel to determine how much DDGS could successfully be incorporated into baked products. Panelists were unable to differentiate control cookies from those containing 12.5% DDGS. Attribute analyses of seven flavor and four texture traits were conducted, and overall acceptability was determined for products found to be different in their sensory properties. Both the control and experimental cinnamon rolls and chocolate chip cookies were rated as highly acceptable. The baguettes containing DDGS were found to be less acceptable than the control because of a stronger flavor and/or off‐flavor.