Production of edible extruded snacks utilizing ethanol byproducts.

摘要

The objective of this work was to evaluate the addition of byproducts of the ethanol industry into expanded snack formulations utilizing extrusion cooking technology. Response Surface Methodology was employed in a Distiller's Dried Grains with Solubles (DDGS)/starch blend and addition of this byproduct decreased hardness and increased the expansion of the extrudates. Furthermore, antioxidant activity and phenolic content of Brewer's Spent Grain (BSG) and DDGS was evaluated using different particle sizes and solvents in ascending polarity utilizing soxhlet and shaking extraction methods, showing that finer samples extracted with methanol could recover most antioxidant compounds and presented higher values for phenolic composition. In addition to that, untreated and alkaline/hydrogen peroxide (AHP) treated distillers dried grains with solubles (DDGS) were added to corn starch (up to 30%) and extrusion cooked. AHP treatment reduced pigments present in DDGS and extrudates were shown to be harder, without affecting density and expansion.