Location
Presentation- Waters College of Health Professions
Document Type and Release Option
Thesis Presentation (Restricted to Georgia Southern)
Faculty Mentor
Dr. Joelle Romanchik-Cerpovicz
Faculty Mentor Email
jromchik@georgiasouthern.edu
Presentation Year
2021
Start Date
26-4-2021 12:00 AM
End Date
30-4-2021 12:00 AM
Keywords
Georgia Southern University, Honors Symposium, Presentation
Description
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 percent sag (4°C; 24h) of the puddings did not differ. In addition, fifty-one consumers evaluated appearance, smell, creaminess, flavor, aftertaste, and overall acceptability of the puddings using a hedonic scale (9=extremely like, 5= neutral, 1=extremely dislike). Willingness to purchase was also evaluated (9=definitely yes, 5=neutral, 1=definitely no). Overall acceptability of whole milk kudzu starch-thickened vanilla pudding was positive (7.0+/-1.3) and did not significantly differ from corn starch-thickened vanilla pudding (6.2+/-1.8). Appearance, smell, creaminess, flavor, and aftertaste of both puddings were also liked (means+/-SD>5.0) and did not significantly differ. Finally, consumers were similarly willing to purchase (means+/-SD>5.0) both puddings. This work shows that kudzu starch is acceptable as a cornstarch substitute in dairy-based vanilla pudding and may be recommended by registered dietitians as a value-added alternative to corn starch in pudding preparation. Future studies will determine if kudzu starch is similarly acceptable when the fat content of puddings is varied.
Academic Unit
Waters College of Health Professions
Substitution of Kudzo Starch for Cornstarch Results in Dairy-Based Vanilla Pudding with Similar Texture and Consumer Acceptability
Presentation- Waters College of Health Professions
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 percent sag (4°C; 24h) of the puddings did not differ. In addition, fifty-one consumers evaluated appearance, smell, creaminess, flavor, aftertaste, and overall acceptability of the puddings using a hedonic scale (9=extremely like, 5= neutral, 1=extremely dislike). Willingness to purchase was also evaluated (9=definitely yes, 5=neutral, 1=definitely no). Overall acceptability of whole milk kudzu starch-thickened vanilla pudding was positive (7.0+/-1.3) and did not significantly differ from corn starch-thickened vanilla pudding (6.2+/-1.8). Appearance, smell, creaminess, flavor, and aftertaste of both puddings were also liked (means+/-SD>5.0) and did not significantly differ. Finally, consumers were similarly willing to purchase (means+/-SD>5.0) both puddings. This work shows that kudzu starch is acceptable as a cornstarch substitute in dairy-based vanilla pudding and may be recommended by registered dietitians as a value-added alternative to corn starch in pudding preparation. Future studies will determine if kudzu starch is similarly acceptable when the fat content of puddings is varied.
Comments
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