ABSTRACTDistillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25 (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark‐colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15 DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptabl
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