Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder
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Date
2015-03-15
Journal Title
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Volume Title
Publisher
Wiley Periodicals, Inc.
Abstract
The effect of storage on the chemical, microbiological, and sensory properties
of cassava starch-based
custard powder (CbCP) blends as mixture of yellow-fleshed
cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP)
(2–10%) was investigated. These were prepared using central composite rotatable
design, and separately packaged in polyvinyl chloride plastic can and stored in
storage box (30 ± 2°C). The chemical and microbiological analyses of the stored
CbCP were evaluated at 3 weeks intervals, while the sensory property was determined
at 6 weeks interval for 24 weeks. The result showed that the protein,
fat, and the total-β
-carotene
contents of the CbCP decreased significantly
(P ≤ 0.001) after storage while moisture content and microbiological load increased.
All the CbCP sensory attributes were accepted at the end of storage,
except taste and color. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP
and 90% YfCRS: 2% WEP blends were the most acceptable after storage.
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Citation
69. Awoyale, W., Sanni, L.O., Shittu, T.A. and Adegunwa, M.O (2015): Effect of storage on the chemical composition, microbiological load and sensory properties of cassava starch-based custard powder. Food Science and Nutrition, 3(5): 425 - 433. http://doi.org/10.1002/fsn3.235.