Development of an optimized cassava starch-based custard powder

Vista sencilla de ítem
dc.creatorAwoyale, W.
dc.creatorSanni, Lateef O.
dc.creatorShittu, T.A.
dc.creatorAdebowale, A.A.
dc.creatorAdegunwa, M.O.
dc.date2019-01-02
dc.date2018-01-08T10:07:35Z
dc.date2018-01-08T10:07:35Z
dc.date.accessioned2026-06-27T15:58:19Z
dc.descriptionCustard powder is a dry-formulated food product primarily made from imported corn starch in developing countries. To reduce over-dependence on corn starch, this study investigated its replacement with yellow-fleshed cassava root starch (YfCRS) in custard powder formulation. Response surface methodology was used to develop an optimized cassava starchbased custard powder based on various combinations of YfCRS (90–98%) and whole egg powder (WEP) (2–10%). The result showed that the blends of YfCRS and WEP led to custard powder with wide functional, physicochemical, chemical, and micronutrient properties, with sensorily acceptable gruel. The second order response surface regression model accurately predicted most of these quality parameters (R2 > 0.90). The optimum formulation achieved to produce an acceptable custard was 90% YfCRS and 6.07% WEP. Therefore, this study showed that YfCRS might be a very good replacement for corn starch in the production of an acceptable custard.
dc.identifierhttps://hdl.handle.net/10568/89936
dc.identifier.urihttp://hdl.handle.net/123456789/118895
dc.languageen
dc.publisherInforma UK Limited
dc.rightsLimited Access
dc.sourceAwoyale, W., Sanni, L.O., Shittu, T.A., Adebowale, A.A. & Adegunwa, M.O. (2017). Development of an optimized cassava starch-based custard powder. Journal of Culinary Science & Technology, 1-23.
dc.subjectoptimization
dc.subjectcassava
dc.subjectcassava starch
dc.subjectpowder
dc.subjectresponse surface
dc.subjectwhole egg powder
dc.subjectcustard powder
dc.titleDevelopment of an optimized cassava starch-based custard powder
dc.typeJournal Article

Archivos

Colecciones

Instituto Internacional de Agricultura Tropical (IITA)