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Pueraria Lobata) And Automated Template C: Created by James Nail 2011V2.01 Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties By Shweta Kumari A Dissertation Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Food Science in the Department of Food Science, Nutrition and Health Promotion Mississippi State, Mississippi December 2012 Copyright by Shweta Kumari 2012 Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties By Shweta Kumari Approved: _________________________________ _________________________________ James M. Martin Juan L. Silva Assistant Professor of Food Science, Professor and Graduate Coordinator, Nutrition and Health Promotion of Food Science, Nutrition and Health (Co-Major Professor) Promotion (Co-Major Professor) _________________________________ _________________________________ Janice DuBien J. Byron Williams Associate Professor of Mathematics and Assistant Professor of Food Science, Statistics Nutrition and Health Promotion (Minor Professor) (Committee Member) _________________________________ _________________________________ Sandra Lynn B. Burney R. Hartford Bailey Instructor of Food Science, Nutrition Professor of Pathobiology/ and Health Promotion Population Medicine (Committee Member) (Committee Member) _________________________________ George M. Hopper Dean of the College of Agriculture and Life Sciences Name: Shweta Kumari Date of Degree: December 15, 2012 Institution: Mississippi State University Major Field: Food Science Co-Major Professors: Dr. Mike Martin and Dr. Juan L. Silva Title of Study: Determination of physicochemical and sensory properties of kudzu (Pueraria lobata) and potato starch in beef patties, and thermal stability of kudzu root extract isoflavones in beef patties Pages in Study: 133 Candidate for Degree of Doctor of Philosophy Kudzu (Pueraria lobata) plant is an edible leguminous vine. This study focused on the utilization of kudzu starch and kudzu root extract in beef patties. We hypothesized that a) physicochemical and sensory properties of beef patties formulated with kudzu starch, is comparable to those of potato starch; b) the kudzu root extract is rich in isoflavones, and isoflavones quantity is not affected during cooking. In Study I, beef patties were formulated using modified commercially available kudzu and potato starch each at 2.0, 4.0 and 6.0% (wt/wt). Starch treated beef patties were compared with respect to change in physical, chemical, color, textural and consumer responses as affected by starch type (kudzu, potato) and starch level (2, 4, 6 %). Additionally starch treated patties were compared to all-beef patties. Kudzu starch treated patties were significantly lower in moisture % (62.7 vs. 64.4), higher in fat % (9.1 vs. 8.3), protein % (26.3 vs. 24.7), hardness (9.3, vs. 6.9 N) and gumminess (3.7 vs. 1.9 N) compared to potato starch treated patties. Starch treated samples were significantly lighter in color and had lower (P <0.05) expressible moisture compared to all-beef patties. Patties with 6% kudzu or potato starch were significantly higher in cooking yield than all-beef patties. No significant difference existed in consumer overall liking scores of kudzu or potato starch treatments and control beef patties with no added starch. The overall liking scores ranged between 5 ‘neither like nor dislike’ and 6 ‘like slightly’ for all samples. In study II, kudzu root extract was prepared, and using HPLC, ten isoflavones were detected with puerarin and daidzein accounting for 95% of the total isoflavones. Beef patties were formulated with kudzu root extract at 0, 1, and 3% (wt/wt), and four isoflavones were detected in uncooked and cooked patties, considering other isoflavones diluted to undetectable levels in patties. Results indicated that cooking did not change the amount of isoflavones in beef patties. This study illustrates the characteristics of kudzu starch compared to conventionally used potato starch in meat model system and verifies the thermal stability of isoflavones in beef patties. Key words: Kudzu root starch, kudzu root extract, beef patties, isoflavones DEDICATION I dedicate this manuscript to my parents, Mrs. Indira Singh and Mr. Jaikant Singh. They have been by my side when the times have been tough. Mom and Dad, I would have never reached this far without you, I love you both dearly and can never thank you enough! I also dedicate this work to my sisters and brothers, Sushmita and Swati, Shivendra and Suhanshanu for being there at every step of my life. I cannot think of myself without you guys. ii ACKNOWLEDGEMENTS I would like to sincerely acknowledge my gratitude to several people without whom, this work would have never been completed. First of all, I would like to thank my major professor, Dr. Mike Martin, whose technical guidance, and a very straightforward practical approach led me to become a leader, a moderator and a team worker. At this point, when I look back, I remember the summer of 2006, when I had known Dr Martin only for 10 days, and I had to undergo a major surgery, Dr Martin was very calm, supportive and an involved person then, and he has been the same caring person ever since. Words can never justify my gratitude and respect towards him as a mentor. I also owe heartfelt gratitude to the Mississippi Beef Council for funding the project. I would like to express my deepest gratitude to Dr. Patti C. Coggins, who had a major contribution of ideas in formulating the basics of this study. Dr. Coggins has a charismatic personality and her company always filled me with dreams, hope, confidence and positive energy. I owe my thanks to Dr. Douglas Marshall, his expert, experienced and intellectual queries and advice helped me to fine tune my study. Thanks are also due to my committee members, Dr. J. Byron Williams, Dr. Lynn Burney, and Dr. R. Hartford Bailey, and Dr. Juan Silva for their expert guidance with this research. I remember the long discussion hour with Dr. Bailey on my qualifier answers, and at the end, led me to think “people who did great service to society were not ‘different’ but common people who dared to listen to their hearts. iii Dr. Janice Dubien, as far as I know, I have taken all the courses that she offers, yet I would love to be in her class over and over again. Her course layout, teaching style, perfect examples of each experimental design, thorough step by step approach to problems, correction and marking style at the same time, strict and lovable personality make her one of my ideal teachers of my life. As a minor professor she cleared all my doubts and guided me with research analysis. I look forward to applying her guidance in the future with analysis and interpretation. I would like to thank Dr. Jose M. Rodriguez and Mr. Joey Raines, from Mississippi State Chemical Laboratory who provided infrastructure and guided the HPLC part of my study. I approached Dr. Rodriguez on one busy fall day with my proposal for kudzu root extract analyses, and given the intensive time involved and limited funding from my grant, I wasn’t very hopeful. However, he just asked me one question, “you want to do this….?” I said “yes!”, “ok, then we can do this” and from then onwards it became an easy path for me. Joey taught me the basics of HPLC at the same time pushing my study forward. I would like to express my thanks to Mr. Tim Armstrong, and Mr. James Cannon, who made possible the implementation of this study in the meat lab. I thank Mr. William Monroe, Institute for Imaging and Analytical Technologies, Mississippi State University who assisted in the Scanning Electron Microscopy part of this study. I would also like to thank Ms. Julie Wilson, Vijay Radhakrishnan, Monil Desai and others at Food Science Nutrition and Health Promotion Department for all of their assistance with various parts of my research. I also thank Mr. Joseph Andol for being a great friend and guide. Overall, I thank everyone mentioned here and others who have iv made permanent imprints on my life and made this research and my journey of 6 years in Starkville a memorable one. Last, but not least, I would like to express my gratitude to my husband and the love of my life, Shyamesh Kumar, for being by my side through all the ups and downs and challenging moments of my life. v TABLE OF CONTENTS DEDICATION .................................................................................................................... ii ACKNOWLEDGEMENTS ............................................................................................... iii LIST OF TABLES ............................................................................................................. ix LIST OF FIGURES ........................................................................................................... xi CHAPTER I. INTRODUCTION .............................................................................................1 II. LITERATURE REVIEW ..................................................................................3 2.1 Kudzu .....................................................................................................3 2.1.1 Background ......................................................................................3
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