CHEMICAL and SENSORY PROPERTIES OF WHOLEWHEAT PASTA PRODUCTS SUPPLEMENTED WITH WHEAT-DERIVED DRIED DISTILLERS GRAIN (DDG)

This study was conducted to evaluate the inclusion of wheat dried distillers grain (DDG) in pasta. Pastas were formulated incorporating 0, 25 and 50% DDG from wheat with wholewheat durum flour. Dried samples were analyzed for moisture, fat, protein, ash and fiber. Moisture content was found to significantly decrease as DDG level increased while fat, protein, fiber and ash values significantly increased with increasing DDG levels. Increasing DDG levels produced a darker product. Cooked weight yields decreased significantly with increasing levels of DDG. A trained sensory panel found the appearance, flavor and texture of cooked products containing 25% wheat DDG statistically comparable to the controls but sensory qualities with 50% DDG were significantly inferior to both the controls and 25% substitutions. This study demonstrated that levels of up to 25% wheat-derived DDG can be successfully incorporated into wholewheat pastas.