• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

    Thumbnail
    View/Open
    U17ArtAkinwaleEffectInthomDev.pdf (354.8Kb)
    Date
    2017-08-19
    Author
    Akinwale, T.E.
    Shittu, T.A.
    Adebowale, A.A.
    Adewuyi, S.
    Abass, A.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/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.
    https://dx.doi.org/10.1002/fsn3.507
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2011
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1002/fsn3.507
    IITA Subjects
    Cassava
    Agrovoc Terms
    Cassava Starch; Functional; Custard Powder; Functional; Pasting; Soy Protein Isolate; Sensory; Acceptability; Corn Starch; Cassava Root
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Food Science & Nutrition
    Collections
    • Journal and Journal Articles5283
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository