Volume 5 | Number 4 Article 6 10-1-1944 Waxy Corn In Puddings, Muffins Belle Lowe Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/farmsciencereporter Part of the Agriculture Commons Recommended Citation Lowe, Belle (1944) "Waxy Corn In Puddings, Muffins," Farm Science Reporter: Vol. 5 : No. 4 , Article 6. Available at: http://lib.dr.iastate.edu/farmsciencereporter/vol5/iss4/6 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Farm Science Reporter by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Lowe: Waxy Corn In Puddings, Muffins Wa^if Go**. In Puddings, Muffins a p i o c a p u d d i n g became By BELLE LOWE bined and cooked 20 minutes in the T mostly a “thing of the past” upper part of a double boiler. Al­ when the Japanese captured the though the differences were small, East Indies. About 93 to 97 per­ the moisture loss for the waxy cent of our tapioca before the war cornmeal was consistently less came from the East Indies with than from the regular cornmeal or the remainder from Brazil and the the tapioca puddings. Dominican Republic. The yellow color of the corn­ We needed tapioca, not so much meal (most of the waxy maize because we couldn’t get along grown at present is yellow) was without tapioca pudding as be­ undesirable with cherries but was cause we needed the tapioca attractive in cream puddings or starch for many industrial uses. with yellow-colored fruit. The puddings made from regu­ So with the war need for this lar cornmeal were rated (by both kind of starch, plant breeders of the Foods and Chemistry staffs) the United States took the prob­ was determined by scores, penetro­ below the puddings made from lem in hand and we now are pro­ meter (a mechanical device which tapioca in both flavor and con­ ducing a similar starch from waxy measures the resistance to pene­ sistency. They were somewhat maize and waxy sorghum. Iowa tration with a needle) and line gritty and remained so, even if is growing a considerable portion spread. Experimental conditions cooked a longer time. In contrast, of the 15,000 acres of waxy corn were alike. the puddings made from waxy which is being produced this year These tests showed the waxy cornmeal rated practically the in the Midwest, so we Iowans are starches less desirable for pud­ same in flavor and higher in con­ especially interested in its starch. dings than the regular cornstarch. sistency than puddings made If the starch from waxy corn The puddings from waxy starch from tapioca. was similar to that from tapioca were thin and gummy. The flavor The addition of fruit decreased for industrial uses, we wondered scores for the regular cornstarch the stiffness of puddings made whether it might not also take the puddings averaged 9.6 (10 being with all three starches. The vis­ place of tapioca in cooking. the highest score). The waxy cosity was decreased more with Accordingly some of our stu­ cornstarch and the waxy corn­ the cherries (a sour, pie type) than dents in foods here at Iowa, State starch prepared by the alkali with the other fruits. College have done some testing method produced scores of 2.0 and 4.2 in comparison with the 9.6 and comparing of the puddings Cornmeal in Muffins and muffins made from waxy corn score for the regular cornstarch. products with those similarly made So we conclude that for plain or A regular cornmeal and two from tapioca and with those made chocolate cornstarch puddings, the waxy cornmeals, one coarse (30-40- from regular corn products. regular cornstarch is preferable to mesh) and one fine (50-60-mesh), The waxy starch products which the waxy starches. were used in muffins by a student, we used were not modified or Another student, Esther Dil- Shirley Like. The proportions of treated and so the results which saver, compared tapioca, regular the ingredients were: 1 cup corn­ we obtained may not be similar to cornmeal, waxy cornmeal (40- meal, 1 cup all-purpose flour, 1 those which homemakers will ob­ mesh), and for a few tests fine cup milk, one egg, 2 tablespoons of tain from the commercial waxy (60-mesh) waxy cornmeal in two sugar, 2 tablespoons of corn oil, 3 products when they are finally types of pudding, cream type (con­ teaspoons of baking powder and put on the market. They are not taining milk and eggs) and fruit Y i teaspoon of salt. available at this time but some type. In these tests, the waxy The coarse cornmeal imparted corn products companies are pre­ cornmeal seemed to be as desir­ a grittier texture than the fine paring to introduce certain ones. able as tapioca for use in either of meal. The waxy cornmeals pro­ these types of puddings. duced a slightly moister muffin Apricots, cherries, orange juice, than the regular cornmeal. In all Tests W ith Puddings crushed pineapple and peaches other respects the two types of One student, Bonnie Kurtz, were used in the fruit type pud­ cornmeal could be used inter­ made some tests with starch pud­ dings. The other type was made changeably with practically the dings, using a regular commercial exactly the same except milk and same results. The scores for tex­ cornstarch, a commercial waxy eggs were substituted for the fruit. ture and tenderness were the same starch and a waxy starch prepared The ingredients (starch, sugar, for both waxy and regular corn­ by an alkali method. salt and liquid—with the excep­ meals and there was little differ­ The consistency of the puddings tion of eggs) were weighed, com­ ence in the scores for flavor. 16 Published by Iowa State University Digital Repository, 1944 1.