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Kamaboko is an important fish product that is consumed in high volumes across the globe. This study investigated whether the amount of sorghum distillers grains (SDGs) contained in kamaboko affected its quality. Kamaboko containing SDG had significantly higher cohesiveness and chewiness, but reduced springiness and gumminess. However, the SDG addition ratio had no significant effect on hardness. The pH value (range, pH 4.98–5.87) and cooking loss (range, 2.54–2.71%) were significantly lower than the control group (5.99 and 5.27%, respectively). The kamaboko's emulsification stability and water loss (range, 1.22–1.59%) decreased with increasing SDG; however, the differences were not significant. The fat loss (range, 0.02–0.10%) and water‐holding capacity (WHC) (range, 91.56–95.91%) at high SDG addition ratios (100%) were significantly lower than those in the control group (0.07 and 96.12%, respectively). Practical applications: The results of this study demonstrate the practical application of sorghum distillers grains (SDG), a byproduct of brewing a famous Taiwanese alcoholic drink, kaoliang liquor. Sorghum distillers grains can replace starch in emulsified seafood products, such as kamaboko, to create products with favorable qualities (texture profile analysis, pH value, cooking loss, and emulsification stability). Ultimately, our findings should serve as a reference for exploring the diverse roles of SDG in food processing, provide a basis for adding value to SDG, and help reduce the waste and the environmental problems caused by leftover distillers grains generated during the alcohol brewing process. [ABSTRACT FROM AUTHOR]

Extrusion is a modern food processing to produce a wide range of food products. This study, brown rice and corn were mixed with barley at different ratios (60:0, 40:20, 20:40, 0:60) and extruded at different die temperatures (DT, 110, 120, and 130℃) and screw speeds (SS, 200 and 300 rpm) to evaluate the physicochemical characteristics of expanded barley ready‐to‐eat snacks. A decrease in the water absorption index (3.35–4.73 g/g) and an increase in the radial expansion ratio (2.35–3.60) were observed at increased DT and corn ratios, but the water solubility index (7.16%–23.25%) was not affected. Increasing the SS caused increased hardness, but this decreased as the proportion of brown rice increased. Total dietary fiber content (4.21%–13.65%) was affected by a change in the proportion of brown rice, but was significantly increased with increasing DT and SS (p <.05). Practical applications: The results of this study demonstrate the optimal conditions for the production of expanded barley ready‐to‐eat (RTE) snacks using extrusion technology. Brown rice and corn were mixed with barley at different ratios, and extruded at different die temperatures and SSs to create expanded barley RTE snacks with favorable quality characteristics. Barley was able to replace a percentage of brown rice and corn, which provided the final product with properties such as improved texture and higher total dietary fiber content. Ultimately, the results of this study can serve as a reference for effectively enhancing the quality of expanded barley RTE snacks by extrusion processing. [ABSTRACT FROM AUTHOR]

This study examined how the quality of emulsified pork sausages is affected by the amount of sorghum distillers grains (SDG) the sausages contain. Sausages containing SDG instead of potato flour had significantly higher levels of hardness, gumminess, and chewiness; however, the SDG addition ratio (percentage of potato flour replaced with SDG) had no significant effect on springiness or cohesiveness. The sausage pH ranged between 6.21 and 6.43 and decreased significantly as the SDG addition ratio increased. The cooking loss rate decreased significantly at high SDG addition ratios (80% and 100%). Regarding sausage emulsification stability, water and fat loss rates were significantly lower at high SDG addition ratios, but no significant difference in water‐holding capacity compared with the control group was observed. The control sausages had the highest L, a, and b; these values decreased significantly as the SDG addition ratio increased. Practical applications: The results of this study demonstrate a valuable application of sorghum distillers grains (SDG), a waste product generated during the brewing process. It can replace potato starch in the production of emulsified meat products, such as emulsified pork sausages, to create products with favorable quality characteristics (such as texture profile, pH value, cooking loss rate, emulsification stability, and color). Ultimately, the results of the current study can serve as a reference for exploring the diverse roles that SDG can play in derivative food processing, investigating the added value of SDG, and reducing wastage and environmental problems caused by leftover distillers grains generated during the brewing process. [ABSTRACT FROM AUTHOR]