Development of an optimized cassava starch-based custard powder
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 investigated its replacement with yellow-fleshed cassava root starch (YfCRS) in custard powder formulation. Response surface methodol...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/89936 |
| _version_ | 1855526789666832384 |
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| author | Awoyale, W. Sanni, Lateef O. Shittu, T.A. Adebowale, A.A. Adegunwa, M.O. |
| author_browse | Adebowale, A.A. Adegunwa, M.O. Awoyale, W. Sanni, Lateef O. Shittu, T.A. |
| author_facet | Awoyale, W. Sanni, Lateef O. Shittu, T.A. Adebowale, A.A. Adegunwa, M.O. |
| author_sort | Awoyale, W. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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 investigated its replacement with yellow-fleshed cassava root starch (YfCRS) in custard powder formulation. Response surface methodology was used to develop an optimized cassava starchbased 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 custard 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. |
| format | Journal Article |
| id | CGSpace89936 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace899362024-05-01T08:17:38Z Development of an optimized cassava starch-based custard powder Awoyale, W. Sanni, Lateef O. Shittu, T.A. Adebowale, A.A. Adegunwa, M.O. optimization cassava cassava starch powder response surface whole egg powder custard powder 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 investigated its replacement with yellow-fleshed cassava root starch (YfCRS) in custard powder formulation. Response surface methodology was used to develop an optimized cassava starchbased 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 custard 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. 2019-01-02 2018-01-08T10:07:35Z 2018-01-08T10:07:35Z Journal Article https://hdl.handle.net/10568/89936 en Limited Access Informa UK Limited Awoyale, W., Sanni, L.O., Shittu, T.A., Adebowale, A.A. & Adegunwa, M.O. (2017). Development of an optimized cassava starch-based custard powder. Journal of Culinary Science & Technology, 1-23. |
| spellingShingle | optimization cassava cassava starch powder response surface whole egg powder custard powder Awoyale, W. Sanni, Lateef O. Shittu, T.A. Adebowale, A.A. Adegunwa, M.O. Development of an optimized cassava starch-based custard powder |
| title | Development of an optimized cassava starch-based custard powder |
| title_full | Development of an optimized cassava starch-based custard powder |
| title_fullStr | Development of an optimized cassava starch-based custard powder |
| title_full_unstemmed | Development of an optimized cassava starch-based custard powder |
| title_short | Development of an optimized cassava starch-based custard powder |
| title_sort | development of an optimized cassava starch based custard powder |
| topic | optimization cassava cassava starch powder response surface whole egg powder custard powder |
| url | https://hdl.handle.net/10568/89936 |
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