Journal of Food Science · 1984 · 15 citations · 6 references
AgricultureFood ScienceNutritional SciencesCereal ScienceFood AnalysisFood ChemistryCereal Grain ChemistryChromatographic Food AnalysisLipid AnalysisLipids In FoodsTaste EvaluationDistillers GrainsFatty AcidsFlour Quality AssessmentLipids In Cereal GrainsOmega-3 Fatty AcidsSensory Quality EvaluationTaste Preference MeasurementUnsaturated Fatty Acids
ABSTRACT Milled barley dried distillers' grains (DDG), bleached DDG, defatted DDG and bleached, defatted DDG were added to oatmeal cookies at 15% flour replacement levels. Sensory evaluation indicated that defatting significantly improved the acceptability of both DDG and bleached DDG. A consumer panel found oatmeal cookies and cookies containing defatted DDG to be equally accpetable followed, in decreasing order of preference, by cookies containing DDG, blanched, defatted DDG and bleached DDG. Thin‐layer chromatography and gas liquid chromatography indicated that, compared to literature values for barley, DDG and bleached DDG contained increased quantities of free fatty acids (FFA) and reduced amounts of unsaturated fatty acids in both the FFA and triacylglycerol fractions.
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High-fiber bread containing brewer's spent grain.
Neville Prentice, B.L. D'Appolonia · 1977 · 52 citations
Lipids of six cultivated barley (<i>Hordeum vulgare</i> L.) varieties
Phil B. Price, John Parsons · Lipids · 1974 · 28 citations