PROPERTIES of EXTRUDED DRIED DISTILLER GRAINS (DDG) and FLOUR BLENDS

0, 20, 50 and 100% of corn, wheat, rye, barley, sorghum and oat-derived DDG's were blended with corn, potato, rice, and wheat flours at a total moisture content of 22% and extruded in a Brabender laboratory single screw extruder at barrel temperatures of either 170 or 210°C. A 3:1 compression ratio screw operating at 100 rpm and a 3.175 mm die were used for all runs. In general, the extruder torque requirement decreased with increasing levels of DDG while product density increased. In contrast, extrudate longitudinal expansion index increased with increasing DDG. Yield and radial expansion either increased or decreased dependent upon DDG type and amount.