ABSTRACTFermentation flavors of corn distillers’ grains (CDG) were removed more completely by extraction with hexane:ethanol (82:18 v/v) azeotrope (HEA) than with hexane (H). Desolventizing included air drying followed by heating to 101°C for 10 min with agitated steam injection. Enriched corn‐soy‐milk (CSM) blends were formulated with up to 10 HEA‐ or H‐extracted CDG. Color was slightly darker in CSM with CDG. Initial flavor of CSM with up to 7.5 HEA‐extracted CDG did not differ significantly from standard CSM. After storage at 25° to 49°C, flavor and lipid stability was satisfactory in CSM with up to 7.5
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