Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%–20%) on some f...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2017
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/83231 |
| _version_ | 1855518113651490816 |
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| author | Akinwale, T.E. Shittu, T.A. Adebowale, A.A. Adewuyi, S. Abass, A. |
| author_browse | Abass, A. Adebowale, A.A. Adewuyi, S. Akinwale, T.E. Shittu, T.A. |
| author_facet | Akinwale, T.E. Shittu, T.A. Adebowale, A.A. Adewuyi, S. Abass, A. |
| author_sort | Akinwale, T.E. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%–20%) on some functional and sensory properties of cassava starch-based CP. Functional, pasting, and sensory acceptability were determined using standard methods. Increase in soy protein isolate significantly (p < .05) decreased dispersibility, packed bulk density, swelling power, peak, trough, breakdown, final, and setback viscosities, but increased least gelation concentration, water absorption capacity, and solubility index. This study further showed that despite increasing addition of SPI up to 20%, sensory acceptability of the cassava starch-based CP formulations did not differ significantly, and most of them had very similar acceptability when compared to that of corn starch-based CP. |
| format | Journal Article |
| id | CGSpace83231 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace832312025-11-11T10:07:10Z Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard Akinwale, T.E. Shittu, T.A. Adebowale, A.A. Adewuyi, S. Abass, A. cassava starch functional custard powder pasting soy protein isolate sensory acceptability corn starch cassava root food science Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%–20%) on some functional and sensory properties of cassava starch-based CP. Functional, pasting, and sensory acceptability were determined using standard methods. Increase in soy protein isolate significantly (p < .05) decreased dispersibility, packed bulk density, swelling power, peak, trough, breakdown, final, and setback viscosities, but increased least gelation concentration, water absorption capacity, and solubility index. This study further showed that despite increasing addition of SPI up to 20%, sensory acceptability of the cassava starch-based CP formulations did not differ significantly, and most of them had very similar acceptability when compared to that of corn starch-based CP. 2017-11 2017-08-25T13:32:31Z 2017-08-25T13:32:31Z Journal Article https://hdl.handle.net/10568/83231 en Open Access application/pdf Wiley Akinwale, T.E., Shittu, T.A., Adebowale, A.A, Adewuyi, S. & Abass, A. (2017). Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard. Food Science & Nutrition, 1-7. |
| spellingShingle | cassava starch functional custard powder pasting soy protein isolate sensory acceptability corn starch cassava root food science Akinwale, T.E. Shittu, T.A. Adebowale, A.A. Adewuyi, S. Abass, A. Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard |
| title | Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard |
| title_full | Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard |
| title_fullStr | Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard |
| title_full_unstemmed | Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard |
| title_short | Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard |
| title_sort | effect of soy protein isolate on the functional pasting and sensory acceptability of cassava starch based custard |
| topic | cassava starch functional custard powder pasting soy protein isolate sensory acceptability corn starch cassava root food science |
| url | https://hdl.handle.net/10568/83231 |
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