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dc.contributor.authorAdebayo, A.O.
dc.contributor.authorLateef, S.O.
dc.contributor.authorElizabeth, A.B.
dc.date.accessioned2019-12-04T11:11:09Z
dc.date.available2019-12-04T11:11:09Z
dc.date.issued2010
dc.identifier.citationAdebayo, A.O., Lateef, S.O. & Elizabeth, A.B. (2010). Physicochemical, rheological and consumer acceptability of cassava starch salad cream. Journal of American Science, 6(1), 65-72.
dc.identifier.issn1545-1003
dc.identifier.urihttps://hdl.handle.net/20.500.12478/2364
dc.description.abstractCassava is popularly consumed as a staple in many regions of the developing world. Limitation to utilization of cassava roots by processors is its high perishability and bulkiness. Salad Cream is a ready made creamy-white dressing with a flowing consistency of which modified maize flour serves as the base raw material. At present there is little information on the physical, chemical, pasting and rheological properties of salad cream from cassava starch. This work was aimed to evaluate the physicochemical, rheological and consumer acceptability of cassava starch salad cream from three Nigerian low cyanide cassava varieties (96/01632, 98/0505 and TME419). Commercial salad and cassava starch salad cream were evaluated for physical (colour), chemical (titratable acidity, pH, total solids, protein, sugar, starch, fat, ash, moisture content and dry matter) and rheological (viscosity). Consumer acceptability was evaluated by ten-member panel randomly selected from male and female adults. Lightness (L*) values of cassava starch salad cream from 96/01632 (85.17), 98/0505 (84.21), TME 419 (84.38) and control (77.28), Chroma were 96/01632 (15.77), 98/0505 (16.13), TME 419 (17.59) and control (28.97). Commercial salad cream was significantly higher at p<0.05 in moisture (48.99%), protein (1.61%), sugar (17.59%), titratable acidity (8.63), total solids (61.92%) and ash (2.75%). However, cassava starch salad cream from TME 419 was significantly higher in fat (21.64%). The viscosity of the salad creams was non-Newtonian with cassava starch salad cream from 98/0505 having viscosity (0.43Pa.s) at 500C. Sensory evaluation showed increased preference for cassava starch salad cream. Acceptable and nutritious salad cream can be processed from cassava starch. [Journal of American Science 2010;6(1):65-72]. (ISSN: 1545-1003).
dc.format.extent65-72
dc.language.isoen
dc.subjectCassava Starch
dc.subjectSensory Evaluation
dc.subjectSalad Cream
dc.subjectPhysicochemical Acceptability
dc.subjectCassava Starch
dc.subjectRheological Acceptability
dc.subjectConsumer Acceptability
dc.titlePhysicochemical, rheological and consumer acceptability of cassava starch salad cream
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationForum for Agricultural Research in Africa
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.journalJournal of American Science
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid92273
cg.targetaudienceScientists


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