20th Annual Student Research Conference
Science
Application of starch from the high amylose corn hybrid Pa91 ae x AR16035:S02-615-1-B-B///GUAT209:S13//OH43ae/H99ae corn in noodle production
Yuka Shibasaki* and Christina M. Spellman
Dr. Mark Campbell, Faculty Mentor
It is believed that the benefits of high amylose corn include lowering the glycemic index and increasing dietary fiber without adversely affecting the consumer acceptability. Our incentive was to take this specialty corn and create a product that would be acceptable by Japanese standards. For this project noodles were made and evaluated using traditional Japanese and American recipes where flour was substituted with 10, 15, 20 and 25% high amylose starch in order to identify the maximum amount of substitution where acceptability was diminished. The noodles were then tested for texture and taste. Noodles were also prepared using conventional cooking temperatures versus cooking in a pressure cooker because of the high cooking temperature required for the high amylose starch.
Keywords: noodles, corn, starch, Japan
Topic(s):Agricultural Science
Presentation Type: Poster
Session: 6-5
Location: OP Lobby
Time: 4:15 pm