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Comparison of Modified Dry‐Grind Corn Processes for Fermentation Characteristics and DDGS Composition
Author(s) -
Singh Vijay,
Johnston David B.,
Naidu Kalpana,
Rausch Kent D.,
Belyea Ronald L.,
Tumbleson M. E.
Publication year - 2005
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-82-0187
Subject(s) - grind , chemistry , distillers grains , fermentation , germ , food science , wet milling , composition (language) , fiber , mathematics , grinding , organic chemistry , materials science , metallurgy , mathematical analysis , linguistics , philosophy
Three different modified dry‐grind corn processes, quick germ (QG), quick germ and quick fiber (QGQF), and enzymatic milling (E‐Mill) were compared with the conventional dry‐grind corn process for fermentation characteristics and distillers dried grains with solubles (DDGS) composition. Significant effects were observed on fermentation characteristics and DDGS composition with these modified dry‐grind processes. The QG, QGQF, and E‐Mill processes increased ethanol concentration by 8–27% relative to the conventional dry‐grind process. These process modifications reduced the fiber content of DDGS from 11 to 2% and increased the protein content of DDGS from 28 to 58%.