Utilization of Distillers' Spent Grain in Extrusion Processed Doughs

The potential of utilizing distillers' spent grain (DSG) as a component of a dough system for the manufacture of puff‐extruded type products was studied. The DSG was incorporated at various concentrations with four flours, functioning as the supporting matrix, and subjected to extrusion processing. Evaluation of the extrudates indicated the DSG had a large effect on the quality of the final product in terms of structure and flavor. Both subjective and objective evaluations of the DSG‐flour extrudates indicate the DSG can be incorporated into the extrusion doughs up to a concentration of 20% with highly acceptable products being manufactured, but levels above this resulted in inferior quality products.