Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root
ISSN: 0007-070X
Article publication date: 17 September 2020
Issue publication date: 20 January 2021
Abstract
Purpose
Cassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.
Design/methodology/approach
Freshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.
Findings
Amylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.
Originality/value
In a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.
Keywords
Acknowledgements
Authors wish to thank West Africa Agricultural Productivity Programme (WAAPP) for supplying the cassava roots used in the study.Conflicts of interest: The authors confirm that they have no conflicts of interest with respect to the study described in this manuscript.
Citation
Ogundele, O.M., Muazu, S.T., Oyedeji, A.B., Kayitesi, E., Njobeh, P.B. and Oyeyinka, S.A. (2021), "Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root", British Food Journal, Vol. 123 No. 2, pp. 509-519. https://doi.org/10.1108/BFJ-07-2020-0570
Publisher
:Emerald Publishing Limited
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