Feasibility of Using Kudzu Starch to Maintain and Improve the Texture of Gluten-Free Chocolate Cake
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 is an invasive, tuberous vine growing in the southeast US. Kudzu root is 14-35% starch and has been used in China for home cooking by various methods. In the US, the use of kudzu starch is limited. This study compared standing height, percent moisture, and nutrient composition of gluten-free chocolate cake prepared with a kudzu starch-thickened aqueous mixture to similar gluten-free chocolate cake prepared with water or gluten-containing chocolate cake (controls). The standing height for control wheat flour cake (CW) was 47.4±1.3mm, the control rice flour cake (CR) was 36.1±1.1mm, wheat flour cake with kudzu (KW) was 49.5±0.3mm, and the rice flour cake with kudzu (KR) was 40.3±0.5mm. The results indicated that adding kudzu starch to either wheat or rice flour cake resulted in significant increases in heights compared to similar flour cake prepared without kudzu starch. The percent moisture of KW compared to CW was significantly higher (P<0.01). The KR had significantly higher percent moisture compared to CW (P<0.05). Percent moisture in all other cakes did not significantly differ. This suggests that kudzu starch can be used increase or maintain the standing height of cake while minimally changing the moisture content of the cakes. The nutritional composition of the cakes did not significantly differ in protein and fat, but the carbohydrates were higher in the kudzu containing cakes compared to the controls. This study shows that the addition of kudzu can help maintain or improve texture of gluten-free cakes. Future studies will examine consumer acceptability of the cakes.
Academic Unit
Waters College of Health Professions
Feasibility of Using Kudzu Starch to Maintain and Improve the Texture of Gluten-Free Chocolate Cake
Presentation- Waters College of Health Professions
Kudzu is an invasive, tuberous vine growing in the southeast US. Kudzu root is 14-35% starch and has been used in China for home cooking by various methods. In the US, the use of kudzu starch is limited. This study compared standing height, percent moisture, and nutrient composition of gluten-free chocolate cake prepared with a kudzu starch-thickened aqueous mixture to similar gluten-free chocolate cake prepared with water or gluten-containing chocolate cake (controls). The standing height for control wheat flour cake (CW) was 47.4±1.3mm, the control rice flour cake (CR) was 36.1±1.1mm, wheat flour cake with kudzu (KW) was 49.5±0.3mm, and the rice flour cake with kudzu (KR) was 40.3±0.5mm. The results indicated that adding kudzu starch to either wheat or rice flour cake resulted in significant increases in heights compared to similar flour cake prepared without kudzu starch. The percent moisture of KW compared to CW was significantly higher (P<0.01). The KR had significantly higher percent moisture compared to CW (P<0.05). Percent moisture in all other cakes did not significantly differ. This suggests that kudzu starch can be used increase or maintain the standing height of cake while minimally changing the moisture content of the cakes. The nutritional composition of the cakes did not significantly differ in protein and fat, but the carbohydrates were higher in the kudzu containing cakes compared to the controls. This study shows that the addition of kudzu can help maintain or improve texture of gluten-free cakes. Future studies will examine consumer acceptability of the cakes.
Comments
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