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Grain Science and Industry

Grain Science and Industry
Kansas State University
201 Shellenberger Hall
Manhattan, KS 66506

785-532-6161
grains@k-state.edu

Undergraduate Student Research

- Juhui Jeong -

Juhui Jeong, senior in Bakery Science and Management, and Dr. Becky Miller have been conducting research on the Effect of RS4 Resistant Starch on Extruded Ready-to-Eat Breakfast Cereal Quality. This experiment was to test how adding this effected crispness of the product, moisture uptake, physical appearance and other various factors related to the quality of the final product.

They are also doing research on the Effect of Reduced-Sodium Salt in Bread Baking. This study is important because as salt is an essential component in bread baking, high sodium intake is associated with high blood pressure-a major risk factor for heart disease and stroke. The objective of this study was to determine whether satisfactory bread could be produced using salt with reduced sodium content. A sensory study is in the works to determine the effects.

 

- Caleb Wurth -

Caleb Wurth, junior in Feed Science and Management, has been conducting his research with Dr. Leland McKinney, associate professor and extension leader of grain science and industry. Currently, Wurth and McKinney are researching the effects of extrusion on organic acid preservatives used in aquaculture feed, looking at what factors affect the retention rates of the preservatives in the feed's production. The safety of the feed can often be compromised by mold during transoceanic shipments. Cargill, an international producer and marketer of food, agricultural, financial and industrial products and services, has partnered with the university to develop the inclusion rate parameters to better ensure the safety of feed leaving the U.S. Cargill has provided the funds for all of the feed and preservatives used in Wurth and McKinney's study.

 

 

- Carl Jahnke -

The project that Carl, freshman in Milling Science and Management, and Dr. Sun are working on is the Effects of soybean flour particle size on its adhesion properties. They are studying the adhesion properties of soy protein in relation to the size of the milled particle. It is studied by using the protein to make plywood that then goes through a commercial testing procedure.