Development of Gluten-Free Sugar Cookies using Kudzu Starch as a Partial Fat Replacement Ingredient
Location
Russell Student Union, Statesboro Campus- Room 2048
Document Type and Release Option
Thesis Presentation (Restricted to Georgia Southern)
Faculty Mentor
Dr. Joelle Romanchik-Cerpovicz
Faculty Mentor Email
Presentation Year
2021
Start Date
17-11-2021 7:05 PM
End Date
17-11-2021 8:05 PM
Keywords
Georgia Southern University, Honors College, Honors Symposium, Presentation
Description
This study compared the moisture content and spread of reducedfat gluten-free cookies prepared with kudzu starch-thickened aqueous mixture to similar gluten-free cookies prepared with rice four and gluten-containing all-purpose wheat four sugar cookies with kudzu starch, to gluten-containing sugar cookies (control). Moisture content was determined gravimetrically, while cookie spread was measured in centimeters.
Academic Unit
Waters College of Health Professions
Development of Gluten-Free Sugar Cookies using Kudzu Starch as a Partial Fat Replacement Ingredient
Russell Student Union, Statesboro Campus- Room 2048
This study compared the moisture content and spread of reducedfat gluten-free cookies prepared with kudzu starch-thickened aqueous mixture to similar gluten-free cookies prepared with rice four and gluten-containing all-purpose wheat four sugar cookies with kudzu starch, to gluten-containing sugar cookies (control). Moisture content was determined gravimetrically, while cookie spread was measured in centimeters.
