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Development Of Gluten-Free Sugar Cookies Using Kudzu Starch As A Partial Fat Replacement Ingredient, Saabirah Carr
Development Of Gluten-Free Sugar Cookies Using Kudzu Starch As A Partial Fat Replacement Ingredient, Saabirah Carr
Honors College Theses
The prevalence of kudzu has risen in the United States since its introduction in 1876. Though its invasiveness may play a negative role in our ecosystems, its roots have been used nutritionally in China for over 2,000 years because of their high starch content. In the United States, the use of kudzu starch as food products is limited. This study compared the moisture content and spread of reduced-fat gluten-free cookies prepared with kudzu starch-thickened aqueous mixture to similar gluten-free cookies prepared with rice flour and gluten-containing all-purpose wheat flour sugar cookies with kudzu starch, to gluten-containing sugar cookies (control). Moisture …