2005 Student Research Conference:
18th Annual Student Research Conference

Science

Comparing Consumer Preference for Corn Muffins Prepared with High Amylose Double-mutant Genotypes vs. the Single-mutant ae Genotype
Katarzyna M. Sadanowicz* and Laura N. Glasbrenner
Dr. Mark Campbell, Faculty Mentor

In a related study it was found that blood glucose levels were reduced upon consuming muffins prepared using corn of the genotypes ae dull, ae su2, dull su2. These results demonstrated that double mutant genotypes had a low glycemic index similar to the single mutant ae that was found to have a low glycemic index (previously by a nutritional chemist named K. Behall). We belive that these double mutants may provide improved functional properties compared to the ae single mutant because they have lower cooking temperatures. In order to test this we conducted a taste panel in witch subjects rated muffins based on atributes including texture and color. Results from the study showed that an ae mutation generally had the lowest rating. Double mutants rated higher but were only significantly higher for taste and aftertaste. These results suggest that double mutant genotypes could be a good source of low glycemic foods.

Keywords: corn, muffins, teste, aftertaste

Topic(s):Agricultural Science

Presentation Type: Oral Paper

Session: 41-3
Location: VH 1412
Time: 2:45

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