Development of an optimized cassava starch-based custard powder.
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Date
2017-11-09
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Abstract
Custard powder is a dry-formulated food product primarily
made from imported corn starch in developing countries. To
reduce over-dependence on corn starch, this study investi
gated its replacement with yellow-fleshed cassava root starch
(YfCRS) in custard powder formulation. Response surface meth
odology was used to develop an optimized cassava starch
based custard powder based on various combinations of
YfCRS (90–98%) and whole egg powder (WEP) (2–10%). The
result showed that the blends of YfCRS and WEP led to custard
powder with wide functional, physicochemical, chemical, and
micronutrient properties, with sensorily acceptable gruel. The
second order response surface regression model accurately
predicted most of these quality parameters (R2 > 0.90). The
optimum formulation achieved to produce an acceptable cus
tard was 90% YfCRS and 6.07% WEP. Therefore, this study
showed that YfCRS might be a very good replacement for
corn starch in the production of an acceptable custard.
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Citation
Awoyale, W., Sanni, L. O., Shittu, T. A., Adebowale, A. A. and Adegunwa, M. O. (2019): Development of an optimized cassava starch-based custard powder. Journal of Culinary Science & Technology, 17(1): 22-44. https://doi.org/10.1080/15428052.2017.1404534