PROJECT TITLE: Food Grade Distillers Dried Grains

Progress Report

PROJECT TITLE: Food Grade Distillers Dried Grains

PROJECT NUMBER:

REPORTING PERIOD: January 31, 2018

PRINCIPAL INVESTIGATOR: Padu Krishnan

ORGANIZATION: South Dakota State University

PHONE NUMBER: 574-440-9215

EMAIL:

1.)PROJECT ACTIVITIES COMPLETED DURING THE REPORTING PERIOD. (Describe project progress specific to goals, objectives, and deliverables identified in the project workplan.)

New applications for a Food Grade DDG were developed including a savory cracker (30% FDDG), and high-protein breakfast bar.

New processing parameters were tested to optimize and minimize solvent use in bleaching and defatting DDG. Ethyl acetate, a food grade solvent was found to be as effective as hexane in removal of oil. DDG with 70% moisture content was explored as a starting material without having to dry the DDG. Some improvement was noted in the color of Ethyl acetate processing. Color readingof defatted FDDG (L=81, a=2, & b=20) showed a bright powder with acceptable redness and yellowness

Treatment conditions for FDDG especially, the solvent washing steps, appear to be effective in insuring wholesomeness as judged by aflatoxin tests so far. More intense fortification, processing and aflatoxin measurement will need to be documented in an application for GRAS status for FDDG.

An experiment design for comparison of DDG and DDGS was developed for supercritical fluid extraction in 300L capacity commercial SCF processing equipment. This is critical for scale-up in a commercial FDDG production process.

Two manuscripts were submitted and one was published:

1. Singha P,Muthukumarappan K,Krishnan P.Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks.Food Sci Nutr.2018;6:101–110.
2. Singha, P., Muthukumarappan and, K. and Krishnan. P. Physicochemical and nutritional properties of extrudates from food grade distiller’s dried grains, garbanzo flour and corn grits. 2018. Journal of Food Science (Submitted).
3. A third manuscript is being submitted relating to use of food quality DDG in Berberi Bread (Persian bread) in collaboration with Dr. Kurt Rosentrater, Director of the Distiller Grain Council. Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate. Shirin Pourafshar, Kurt A. Rosentrater and Padmanaban G. Krishnan.

One additional manuscript was prepared for submission to journals for peer review.

1.Effects of chickpea and distillers dried grains fortified pita breads on glycemic response. Waleed Hadeel Alrayyes, ¹ and Padmanaban G. Krishnan.

2.) IDENTIFY ANY SIGNIFICANT FINDINGS AND RESULTS OF THE PROJECT TO DATE.

Journal publications provide optimal extrusion conditions for making puffed corn products containing FDDG and chickpea.

A food grade solvent, Ethyl acetate, yielded good results in FDDG processing compared to hexanes.

3.) CHALLENGES ENCOUNTERED. (Describe any challenges that you encountered related to project progress specific to goals, objectives, and deliverables identified in the project workplan.)

High moisture levels in DDG (70%) present challenges to large-scale cleanup and standardization of a final product. Mechanisms for non-thermal drying have been identified. These will be explored in 2018.

4.) FINANCIAL INFORMATION (Describe any budget challenges and provide specific reasons for deviations from the projected project spending.)

No budget challenges were encountered.

5.) EDUCATION AND OUTREACH ACTIVITES. (Describe any conferences, workshops, field days, etc attended, number of contacts at each event, and/or publications developed to disseminate project results.)

A presentation was Ethanol Laboratories in Omaha, NE on new uses of Corn DDG.

Conference presentations were made at the American Association of Cereal Chemists International relating to FDDG. This were reported in a previous progress report.

A conference presentation on product development of a “Cheetos-type” product was made at the Institute of Food Technologists Conference (Las Vegas. This was reported in the last progress report.