Position
Former lab member
Contact
Biography
Paul completed his M.S. in Food Science at the University of Minnesota in 2021. His past work includes evaluating the antioxidant capacity and starch functionality of the Maya Nut. Dough rheology was also measured after blending the May Nut flour with All-Purpose flour. The seed had been roasted, oven-dried and freeze-dried. Antioxidant capacity was greatest in the freeze-dried seeds, while dough rheology was negatively affected by all treatments. A 90-10 blend of AP and roasted Maya Nut flours provided the most acceptable dough.
