Distillers' dried gram (DDG) samples collected from various distillers differed in protein, ash, fat, and fiber contents, and colors. When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies. DDGF was found suitable as a supplement for preparing dark-colored cookies to enrich their protein and fiber contents. Sensory evaluations of 15% DDGF supplemented bar, spice and chocolate cookies showed that they were all acceptable.

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Erythrocytes from rats on tocopherol-deficient and tocopherol-supplemented diets gave similar low values for lipid peroxides by the thiobarbituric acid test. Treatment of the cells from tocopherol-deficient rats with dialuric acid caused a marked increase in lipid peroxitles and this closely paralleled the degree of hernolysis. Shaking of the red cells from tocopherol-deficient arlimals in a n atmosphere of oxygen also resulted in a slow lipid peroxidatio~l which again paralleled the degree of hernolysis. Addition of a-tocopherol to a suspension of erythrocytes from tocopherol-deficient rats decreased or completely prevented (depending upon concentration) hemolysis by dialuric acid and also decreased lipid peroxitle formation.It is concluded that dialuric acid probably acts by catalyzing the formation of lipid peroxides in the unsaturated lipids of the membrane of erythrocytes from tocopherol-deficient animals. Tocopherol presumably inhibits peroxide formation, and therefore hemolysis, by virtue of its antioxidant action.

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