Contact: Amanda Aranowski
 Phone: +1.651.454.7250
 E-mail: aaranowski@scisoc.org

Students Awarded for their “Delicious Inventions” by AACC International

St. Paul, Minn. (October 21, 2005) – From tortilla chips with antioxidant properties to a chocolate bar that’s good for you, student members of AACC International tried their hand at creating new, original food products during the fifth annual AACC International Student Division Product Development Competition. The competition was held during AACC International’s annual meeting, September 11-14, 2005 in Orlando, Florida.

Four teams developed an original food product consisting of one cereal product as the main ingredient. Each team prepared a report discussing product description, rational/target market, and processing/packaging procedures. A poster describing formulation, shelf life, marketing aspects, processing, packaging, and other relevant information regarding the product was also created. Teams delivered a 10 minute oral presentations for the judges at the poster-judging session during the annual meeting and provided servings of the product for the judges at the tasting session immediately following the poster judging session.

First place prize of $1000 went to Team “Krunchips” from Texas A&M University. Team members David Guajardo Flores, Angelina de Castro Palomino, Guisselle Cedillo Sebastian, and Alejandro J. Perez Gonzalez designed healthy, multicolor tortilla chips using specialty sorghum brans to provide color and antioxidant properties.

Second place prize of $500 went to Team “Veggie Shells” also from Texas A&M University. Team members Hway-Seen Yeung, Vilma R. Calderon, and Nomusa R. Dlamini designed baked taco shells flavored with taco seasonings. The taco shells contained ground spinach and tomato to provide natural sources of beta carotene, lycopene, dietary fiber, and other nutrients.

Third place prize of $250 went to Team “Gimme’s Snack Stick” from Kansas State University. Team members Ricardo Acioli-Moura, Baninder Singh Sroan, Ramakanth Sreenivasare Jonnala, and Sasivimon Chittrakorn designed snack sticks made with flaxseed, cherries, and almonds to incorporate dietary fiber, omega-3-fatty acids, antioxidants, and other nutrients.

Honorable mention went to Team “Flax Energy Fun Bar” from North Dakota State University. Team members Pradyot Ghosh, Kornelija Matkovic, and Mehmet C. Tulbek designed a chocolate coated energy snack bar made from flaxseed complete with omega-3-fatty acids, dietary fiber, calcium, and other nutrients.

The event was made possible by sponsorships from American Ingredients, Frito Lay, The Long Company, Mattson, McCormick Foods, and White Castle. AACC International is an organization of professionals who contribute to the research, development, and processing of grains and grain-based products.

 

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