Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties
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Date
2020-05-29
Journal Title
Journal ISSN
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Publisher
Wiley
Abstract
The use of cassava starch as potential substitute for corn starch in the production
of salad cream (SC) may contribute to sustainable utilization of cassava roots. This
study investigated the physicochemical properties, rheology, and storage stability of
SC made with starches from eight cassava varieties. SC produced was stored in an
airtight plastic jar for 3 months at ambient temperature (25 ± 2°C). Changes in the
physicochemical properties, rheology, and storage stability of the stored SC samples
were determined using standard methods. There was a significant decrease (p < .05)
in the solid contents of the SC while the peroxide increased with storage period.
There was a significant increase (p < .05) in the total plate count (TPC) of the SC
samples with storage period. This study further showed that the SC samples were all
chemically and microbially stable considering the standards for peroxide value (PV)
(<10 meg/kg) and TPC (<104 cfu/g) within the 3 months storage.
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Citation
Adeleke, D. M., Shittu, T. A., Abass, A. B., Awoyale, W., Awonorin, S. O., & Eromosele, C. O. (2020). Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties. Journal of Food Processing and Preservation. doi:10.1111/jfpp.14662