The pasting, chemical and sensory properties of biofortified cassava root starch-based custard powder
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Date
2016-01-25
Journal Title
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Publisher
Springer
Abstract
The effect of biofortified cassava root starch
(YfCRS) (90–98 %) and whole egg powder (WEP)
(2–10 %) on the pasting, chemical and sensory properties
of cassava starch-based custard powder (CbCP) were
studied using response surface methodology. The result
revealed that there are variations in the pasting properties
of the CbCP notwithstanding the levels of WEP inclusion,
and all the custard powder could form paste below the
boiling point of water at the peak time of \5 min. Addi
tionally, the CbCP with high quantity of WEP had the
highest protein (6.39 %), iron (29.39 mg/kg) and zinc
(4.25 mg/kg) contents, but with low amylose (18.68 %)
and trans-b-carotene (0.0756 lg/g) contents. The YfCRS
increased the amylose and trans-b-carotene contents of the
custard powder. The models for the responses were highly
adequate (R2[80 %), except for peak viscosity, pasting
temperature, hydrogen cyanide and overall acceptability.
Although all the sensory attributes of the formulated CbCP
gruel fall within the likeness range, 93.13 % YfCRS and
7.56 % WEPisthe optimum combinations for good quality
CbCP. Therefore, to replace maize starch with cassava
starch in the production of a quality CbCP, 93.13 %
YfCRS and 7.56 % WEP could be used.
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Citation
Awoyale, W., Sanni, L.O., Shittu, T.A. and Adegunwa, M.O (2016): The pasting, chemical and sensory properties of biofortified cassava root starch-based custard powder. Journal of Food Measurement and Characterization, 10 (2): 292–301. https://doi.org/10.1007/s11694-016-9306-3.