Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain Flours
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 684-685
- https://doi.org/10.1111/j.1365-2621.1982.tb10156.x
Abstract
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.This publication has 1 reference indexed in Scilit:
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955