Open AccessSENSORY EVALUATION OF CANNED MEAT‐BASED FOODS SUPPLEMENTED WITH DRIED DISTILLERS GRAIN FLOUR
Author(s) -
REDDY N. R.,
COOLER F. W.,
PIERSON M. D.
Publication year - 1986
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1986.tb00793.x
Subject(s) - food science , ingredient , organoleptic , mouthfeel , flavor , starch , chemistry , raw material , organic chemistry
Dried distillers grain (DDG) flour was evaluated as an ingredient in canned meat‐based foods — beef stew, chili no beans, and hot dog sauce. DDG can be supplemented up to 2.0% in beef stew, chili no beans, and hot dog sauce without significant changes in organoleptic characteristics such as appearance, flavor, mouthfeel, and overall acceptability. DDG may be used as a thickening agent along with modified starch in beef stew. In chili no beans and hot dog sauce, DDG can partially or completely replace texturized vegetable protein, soy or wheat flour.