Sowmya Arra

Document Type

Thesis - University Access Only

Award Date

2011

Degree Name

Master of Science (MS)

Department / School

Health and Nutritional Sciences

Abstract

Distillers dried grains with solubles (DDGS) is a coproduct which is produced during ethanol production with com. It is currently sold at low price as an animal feed. But another potential avenue for com DDGS utilization is in human foods. The overall aim of this project was to incorporate DDGS in a few Asian wheat products and to improve the nutritional qualities of the products. The first study focused on the southern Asian staple food, chapathi, fortified with DDGS. Nutritional efficacy was evaluated; dough rheology and product texture was also analyzed. Chemical and physical properties of blends, doughs and finished products were evaluated and the results showed an increase in protein and fiber content with an increase of DDGS, both with bread flour and whole wheat flour. Moisture was increased in baked chapathi for both the flours with the increase of DDGS substitution levels whereas in blends moisture content actually decreased. Ash and fat contents increased with the increase of DDGS levels. Sensory analysis was done to determine the acceptability of chapathi. Dough extensibility for both the bread and whole wheat flour blends decreased with the increase of DDGS substitution levels, which was also observed in baked chapathi. Chapathi textural qualities such as tenderness and extensibility decreased significantly with increased levels of DDGS, and were improved significantly with the addition of wheat protein isolate. All the levels of DDGS substitution in the chapathies were accepted by sensory panel. The objective of the second study was to improve the nutritional efficacy of Naan, a South East Asian product. Naan is generally made of All Purpose flour. In countries like Pakistan and Afghanistan naan is a staple food, which is consumed by all classes of people. As these countries are economically challenged and facing malnutrition problems, incorporation of DOGS in food staples is expected to bring about improvement in nutrition. Water absorption increased with the increase of DOGS and dough additive levels in two white wheat flours namely, Platte and Alice flour. For both Platte and Alice flour DDGS substitution blends, the dough extensibility decreased with the increase of DDGS substitution levels. Baked naan required more force to tear as there was decrease in extensibility with the increase of DDGS substitution levels. Protein and fiber levels were increased with increase of DOGS replacement levels in flour blends and also in the finished product. Moisture content increased in baked naan with the increase of DDGS substitution levels. Sensory panelists accepted both varieties of naan with all the substitution levels of DDGS, but they preferred Alice flour naan.

Library of Congress Subject Headings

Bread -- Composition

Distilling industries -- By-products

Corn products

Bread -- Asia

Format

application/pdf

Number of Pages

171

Publisher

South Dakota State University

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