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Chemical Composition of Distillers' Dried Grains with Solubles (DDGS) from Soft White Wheat, Hard Red Wheat and Corn
Author(s) -
RASCO BARBARA A.,
DONG FAYE M.,
HASHISAKA ANN E.,
GAZZAZ SAHL S.,
DOWNEY SHARON E.,
SAN BUENAVENTURA MARIA L.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14019.x
Subject(s) - distillers grains , food science , chemistry , chemical composition , composition (language) , fiber , dietary fiber , organic chemistry , philosophy , linguistics
The chemical composition of distillers' dried grains with solubles (DDGS) produced from two varieties of soft white wheat, a blend of hard red wheats, and corn was determined. On the average, the concentration of protein increased 2.4–3.1 times, crude fiber 2.6–3.8 times, and lipid 1.4–2.4 times. The carbohydrate decreased by 30–50% in DDGS compared to the corresponding starting grain. The ash in DDGS was 3.8–7.8 times that of the original grain. Many of the differences (p < 0.05) in the concentration of lipid, protein, and crude fiber among the starting grains were also present in the DDGS products.