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.

Fresh Pueraria Lobata (kudzu) leaves were evaluated by sensory descriptive analysis. Covariate analysis determined the effects of leaf size and time on 32 sensory variables. Best fit polynomial regressions over time were determined for responses affected. Correlation analyses were executed on attributes in each of the sensory groupings with those variables which were significantly affected by time. Sensory properties of dried kudzu leaves were compared by using three different drying techniques: Convection oven, vacuum and food dehydrator. Covariate analysis determined the effects of leaf size, days, dryers and their interaction on 44 sensory variables. The fitted response regressions were determined for the significant attributes by size and time. Correlation analyses were executed on attributes. The effects of storage (0-42 days) on sensory characteristics of conventional milk yogurt with kudzu and corn starches were evaluated to determine relationships of desirable sensory characteristics. Covariate analysis determined the effects of day, starch type, dose and their interactions on 52 sensory variables. Time and starch interaction were significant (P?0.05) for two sensory responses (starchy/flavor and denseness/texture hand-held). Forty three sensory responses had a time response while 11 variables were affected by starch. The sensory variables affected by time were: 15 of 17 aroma, 13 of 17 flavor, six of eight appearance and six of six basic taste(s) and texture hand-held attributes. Best fit polynomial regressions over time were determined for responses affected. Correlation analyses of the sensory groupings included those significantly affected by time. Response surface methodology was applied to determine starch and dose effect on yogurt products. Furthermore, titratable acidity (TA) and viscosity measurements of yogurt with kudzu/corn starch were evaluated to show interactions between day, dose and starch. No significant (P>0.05) response for pH regarding starch type, starch dose and time. Analyses of variance of attribute ratings for the TA of yogurt showed no significant (P>0.05) differences between starches. Unstirred yogurt viscosity had no significant (P>0.05) response over time for both kudzu and corn starch. Stirred yogurt viscosity had responses to day, dose and starch. In addition, scanning electron microscopy study revealed a difference in microstructure of starch in yogurt by time.