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

dc.contributor.authorAkinwale, T.E.
dc.contributor.authorShittu, T.A.
dc.contributor.authorAdebowale, A.A.
dc.contributor.authorAdewuyi, S.
dc.contributor.authorAbass, A.
dc.date.accessioned2019-12-04T11:09:16Z
dc.date.available2019-12-04T11:09:16Z
dc.date.issued2017-08-19
dc.identifier.citationAkinwale, 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.
dc.identifier.issn2048-7177
dc.identifier.urihttps://hdl.handle.net/20.500.12478/2011
dc.descriptionOpen Access Journal
dc.description.abstractFortification 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.
dc.description.sponsorshipFederal Ministry for Education and Research, Germany
dc.description.sponsorshipDeutsche Gesellschaft für Internationale Zusammenarbeit
dc.format.extent1-7
dc.language.isoen
dc.subjectCassava Starch
dc.subjectFunctional
dc.subjectCustard Powder
dc.subjectFunctional
dc.subjectPasting
dc.subjectSoy Protein Isolate
dc.subjectSensory
dc.subjectAcceptability
dc.subjectCorn Starch
dc.subjectCassava Root
dc.titleEffect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationFederal Institute of Industrial Research, Nigeria
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectCassava
cg.journalFood Science & Nutrition
cg.howpublishedFormally Published
cg.accessibilitystatusOpen Access
local.dspaceid85746
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1002/fsn3.507


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