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Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol. 14 No. 3-4, 2019.

Izvorni znanstveni članak

https://doi.org/10.31895/hcptbn.14.3-4.4

Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime

Khadijat O. Salami ; Department of Home Economics and Food Science, University of Ilorin, Faculty of Agriculture, Ilorin, Nigeria
Azeezat A. Olorunlambe ; Department of Home Economics and Food Science, University of Ilorin, Faculty of Agriculture, Ilorin, Nigeria
Boluwatife O. Adesina ; Department of Food Science and Technology, Federal University of Agriculture, Faculty of Agriculture, Abeokuta, Nigeria
Femi F. Akinwande ; Department of Food Technology, Yaba College of Technology, Lagos, Nigeria
Amina M. Ahmed El-Imam ; Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Nigeria
Samson A. Oyeyinka ; Department of Home Economics and Food Science, University of Ilorin, Faculty of Agriculture, Ilorin, Nigeria; School of Agriculture and Food Technology, Alafua campus, University of South Pacific, Fiji

Puni tekst: engleski pdf 681 Kb

str. 91-97

preuzimanja: 1.425

citiraj

Sažetak

Custard is a convenient food product, similar to ogi in appearance and viscosity, but lacks the sour taste typical of ogi. In this study, extracts (10% w/w) from tamarind, soursop and lime was added to custard samples and the physicochemical and sensory properties of the mixture was analysed. Corn gruel was included as the reference sample. Carbohydrate was the major component of the corn gruel (61.72%) and custard samples (66.27-74.42%). Corn gruel had substantially higher protein content (18.03%) than custard samples (8.03-8.62%). Custard samples were more dispersible in water, showed higher swelling power and significantly higher peak and final viscosities than the corn flour sample. However, the addition of souring agent did not significantly alter the cooking time and pasting temperature of custard. Custard may be soured with lime, tamarind and soursop to improve dispersibility, consistency, appearance, viscosity and sourness without significant changes in the overall acceptability of the product.

Ključne riječi

custard; physiochemical properties; tamarind; soursop; lime

Hrčak ID:

235584

URI

https://hrcak.srce.hr/235584

Datum izdavanja:

12.3.2020.

Posjeta: 2.518 *