Cereal Chem 64:139-143   |  VIEW ARTICLE

Consumer Acceptability of Baked Goods Containing Distillers' Dried Grains with Solubles from Soft White Winter Wheat.

B. A. Rasco, S. E. Downey, and F. M. Dong. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Baked goods prepared from whole white wheat distillers' dried grains with solubles (DDGS) were rated by a consumer panel (n = 387). The experimental baked goods contained DDGS as a replacement for 30% (w/w) of the all-purpose flour. Using chi-square analysis, no significant differences (P less than 0.05) were observed between ratings for experimental and control samples of chocolate chip cookies or banana bread. Both experimental and control products were rated as good to excellent. Panel ratings for white bread and whole wheat bread made with 30% DDGS were acceptable to good. The colors of experimental and control breads were significantly different (P less than 0.05; Student's t test); however, the color of products containing DDGS did not appear to affect overall consumer preference.