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Full-Text Articles in Medicine and Health Sciences
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 …
Substitution Of Kudzu Starch For Cornstarch Results In Dairy-Based Vanilla Pudding With Similar Texture And Consumer Acceptability, Carissa D. Ingram
Substitution Of Kudzu Starch For Cornstarch Results In Dairy-Based Vanilla Pudding With Similar Texture And Consumer Acceptability, Carissa D. Ingram
Honors College Theses
Kudzu, also known as kuzu, is a rapidly growing, vine invasive in the Southeastern United States following introduction for soil erosion control in the late 19th century. Native to Southeastern Asia, its roots are rich in starch which has been used in traditional Eastern cuisine as a sauce thickener. Use of kudzu starch in Western cuisine is limited. This study compared the consistency, percent sag, and consumer acceptability of whole milk vanilla pudding prepared with kudzu starch to vanilla pudding prepared with cornstarch, a more commonly used thickening agent in the United States (control). The consistency (Bostwick Consistometer; 50°C) and …