Dissertation/Thesis Abstract

Determination of antioxidant and total phenolic content of Pueraria lobata and evaluation of novel food products containing kudzu
by Burney, Sandra Lynn Blalock, Ph.D., Mississippi State University, 2010, 133; 3398570
Abstract (Summary)

Kudzu (Pueraria lobata) is an edible vine from the legume family native to China but growing prolifically throughout the southeastern United States. Legumes are abundant in the beneficial compounds phytoestrogens, specifically isoflavones. This research analyzed Mississippi-grown kudzu roots, leaves, and flowers for antioxidant activity and total phenolic content and evaluated consumer acceptability of food products containing kudzu. Results indicated kudzu flowers, roots, and leaves contained phenolic compounds and the antioxidant activity amounts in flowers, roots, and leaves were 77.9%, 75.7%, and 56.5%, respectively. The dip products that were developed and evaluated were mayonnaise- and sour cream-based dips that contained either dried kudzu leaves or dried spinach and other seasonings. Healthier versions of dip products were developed using light mayonnaise and light sour cream and omitting salt. Consumer sensory panels evaluated appearance, aroma, flavor, texture, and overall acceptability of the dip samples using a 9-point hedonic scale. A randomized complete block design with three replications was used to determine if differences (p<0.05) in consumer acceptability existed among treatments. On average, the regular spinach dip was moderately liked and preferred (p<0.05) over the other dips. The regular kudzu dip was moderately liked and preferred (p<0.05) over the healthier kudzu and spinach dips. Cluster analysis partitioned consumers into five groups based on preference and acceptability of vegetable dips. Results indicated 39% of panelists rated the dips at like very much and did not differ (p>0.05) in their liking of dips, 42% preferred (p<0.05) the regular spinach dip and 50% liked all vegetable dips. A kudzu blossom jelly product was developed using kudzu flower liquid, sugar, pectin, and lemon juice. Consumer sensory panels evaluated the prepared jelly product, a purchased kudzu jelly, and a purchased scuppernong jelly. A randomized complete block design with three replications was used to determine if differences (p<0.05) in consumer acceptability existed among jellies. The purchased kudzu jelly was preferred (p<0.05) for overall acceptability (like moderately) compared to the prepared kudzu and scuppernong jelly, which were rated similarly between like slightly and like moderately.

Key words: sensory analysis, novel food products, antioxidant activity, phenolics, kudzu

Indexing (document details)
Advisor: Tidwell, Diane K.
Commitee: Briley, Chiquita A., Coggins, Patti C., Harkess, Richard L., Hood, Anna F., Schilling, M. Wes
School: Mississippi State University
Department: Food Science, Nutrition, and Health Promotion
School Location: United States -- Mississippi
Source: DAI-B 71/04, Dissertation Abstracts International
Subjects: Food Science, Nutrition
Keywords: Antioxidants, Kudzu, Novel food products, Phenolics, Pueraria lobata, Sensory analysis
Publication Number: 3398570
ISBN: 978-1-109-71837-9
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