Open AccessEffect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch‐based custard powder
Author(s) -
Awoyale Wasiu,
Sanni Lateef O.,
Shittu Taofik A.,
Adegunwa Mojisola O.
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.235
Subject(s) - food science , starch , modified starch , chemistry , moisture , resistant starch , organic chemistry
Abstract The effect of storage on the chemical, microbiological, and sensory properties of cassava starch‐based custard powder (CbCP) blends as mixture of yellow‐fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The chemical and microbiological analyses of the stored CbCP were evaluated at 3 weeks intervals, while the sensory property was determined at 6 weeks interval for 24 weeks. The result showed that the protein, fat, and the total‐ β ‐carotene contents of the CbCP decreased significantly ( P ≤ 0.001) after storage while moisture content and microbiological load increased. All the CbCP sensory attributes were accepted at the end of storage, except taste and color. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.