Honors College Theses
Publication Date
4-24-2023
Major
Nutrition & Food Science (B.S.)
Document Type and Release Option
Thesis (open access)
Faculty Mentor
Joelle Romanchik-Cerpovicz
Abstract
Celiac disease may be correlated with increased risk of cardiovascular disease which may necessitate both gluten and dietary-fat modifications. This study compared moisture content, cookie spread, and consumer acceptability of gluten-free rice-flour sugar cookies prepared with a thickened aqueous kudzu starch mixture as a margarine fat replacer (K-R) to control full-fat, gluten-free, rice-flour cookies (C-R), control full-fat, all-purpose, wheat-flour cookies (C-W), and lower-in-fat, all-purpose, wheat-flour cookies made with kudzu starch as a margarine fat replacer (K-W). Both C-W and K-W retained more moisture than C-R and K-R (p
Thesis Summary
Celiac disease may be correlated with increased risk of cardiovascular disease which may necessitate both gluten and dietary-fat modifications. This study compared moisture content, cookie spread, and consumer acceptability of gluten-free rice-flour sugar cookies prepared with a thickened aqueous kudzu starch mixture as a margarine fat replacer (K-R) to control full-fat, gluten-free, rice-flour cookies (C-R), control full-fat, all-purpose, wheat-flour cookies (C-W), and lower-in-fat, all-purpose, wheat-flour cookies made with kudzu starch as a margarine fat replacer (K-W). Both C-W and K-W retained more moisture than C-R and K-R (p
Recommended Citation
Thompson, Avery R., "Consumer Acceptability, Moisture Content, and Cookie Spread of Gluten-Free Sugar Cookies Using Kudzu Starch as a Partial Fat Replacement Ingredient" (2023). Honors College Theses. 858.
https://digitalcommons.georgiasouthern.edu/honors-theses/858
