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

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dc.creatorAkinwale, T.E.
dc.creatorShittu, T.A.
dc.creatorAdebowale, A.A.
dc.creatorAdewuyi, S.
dc.creatorAbass, A.
dc.date2017-11
dc.date2017-08-25T13:32:31Z
dc.date2017-08-25T13:32:31Z
dc.date.accessioned2026-06-27T15:52:45Z
dc.descriptionFortification 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.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/83231
dc.identifier.urihttp://hdl.handle.net/123456789/116189
dc.languageen
dc.publisherWiley
dc.rightsOpen Access
dc.sourceAkinwale, 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.subjectcassava starch
dc.subjectfunctional
dc.subjectcustard powder
dc.subjectpasting
dc.subjectsoy protein isolate
dc.subjectsensory
dc.subjectacceptability
dc.subjectcorn starch
dc.subjectcassava root
dc.subjectfood science
dc.titleEffect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard
dc.typeJournal Article

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Instituto Internacional de Agricultura Tropical (IITA)