Screening of some cassava starches for their potential applications in custard and salad cream productions.
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Date
2016-08-22
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Publisher
Springer
Abstract
Custard powder and salad cream are two food
products commercially manufactured using different quan
tities of corn starch. This study aimed at determining the
physicochemical properties of some starches extracted
from some white and yellow root cassava varieties. The
prospective applicability of the cassava starches in custard
powder and salad cream production was also determined.
The physical, chemical and functional properties of eight
cassava starches were determined using standard analyti
cal procedures. Sensory acceptability of the products was
also determined using untrained consumer group. Products
made from corn starch were used as the reference samples.
The physical, chemical and functional properties of the cas
sava starches varied significantly (p < 0.05). The results of
multivariate data analysis (principal component and clus
ter analyses) showed that it was difficult to completely
discriminate starches from the yellow fleshed and white
fleshed cassava roots. Texture was the most important sen
sory attribute determining the two products’ acceptability.
Starch powder dispersibility was found to have significant
influence (p < 0.05) on the sensory acceptability of the two
products. However, starch from a yellow fleshed root (TMS
01/1368) was the most preferred for salad cream making
while starch from a white fleshed root (TMS 30572) was
the most preferred for making custard powder. The starches
showed high potential to replace corn starch for the respec
tive product manufacture.
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Citation
60. Akinwale, T. E., Niniola, D. M., Abass, A. B., Shittu, T. A., Adebowale, A. A., Awoyale, W., Awonorin, S. O., Adewuyi, S. and Eromosele, C. O. (2017): Screening of some cassava starches for their potential applications in custard and salad cream productions. Journal of Food Measurement and Characterization,11 (1): 299–309. https://doi.org/10.1007/s11694-016-9397-x.