The Functional Properties of Starches, Physico-Chemical and Sensory Properties of Salad Cream from Cassava and Potatoes
International Journal of Nutrition and Food Sciences
Volume 3, Issue 6, November 2014, Pages: 567-571
Received: Oct. 14, 2014; Accepted: Nov. 3, 2014; Published: Nov. 20, 2014
Views 2544      Downloads 229
Authors
Eke-Ejiofor J., Department of food science and Technology, Rivers State university of Science and Technology, Port-Harcourt, Nigeria
Owuno F., Department of food science and Technology, Rivers State university of Science and Technology, Port-Harcourt, Nigeria
Article Tools
Follow on us
Abstract
The Physicochemical, sensory properties and viscosity of salad cream stabilizes with cassava and potato starches were investigated, with commercial salad cream used as control. Cassava and potato starches were processed using standard methods. The functional properties of cassava and potato starches showed that dispersibility were 84-86%, swelling power were 6.20-8.19% and solubility were 13-14% with no significant difference (p>0.05) between the starches. Although water and oil absorption capacities were 19.7-27.7% and 9.20-11.30% respectively. Water and oil absorption capacities showed a significant difference (p<0.05) between the starches. Chemical analysis results showed that moisture content were 57.84-64.88%, dry matter were 42.16-54.69%, starch content were 6.40-14.41% and total available carbohydrate (TAC) ranged from 7.11-17.32% respectively with potato starch based salad cream having the least and the control(commercial salad cream) having the highest. pH, total solids, protein and fats were 3.14-3.50, 35.12-42.16%, 0.23-0.35% and 25.17-28.15% respectively with the control having the lowest value and potato based salad cream having the highest. Total Titratable Acidity (TTA) had potato based salad cream as the lowest (0.02) and cassava based salad cream as the highest (0.89), while ash had (1.62%) as the lowest for cassava starch based salad cream and (1.83%) as the highest for the control. Moisture, dry matter, total solid, starch, fat and total available carbohydrate showed a significant difference (p<0.05) amongst the samples while total acidity, pH, protein and ash showed no significant difference (p>0.05). Sensory analysis result showed that color were 3.36-4.24, taste were 2.54-3.88 and spreadability were 3.52-4.36 with the three parameters showing a significant difference (p<0.05) amongst the samples, while odour, texture and general acceptability showed no significant difference (p>0.05) and were 3.44-3.76, 3.56-3.96 and 3.80- 3.88 respectively. The viscosity result of the salad cream samples showed that potato based salad cream had the highest viscosity at varying speeds of 6, 12, 30 and 60rpm followed by the control and cassava based salad cream. All salad cream samples exhibited a non Newtonian behaviour.
Keywords
Functional, Cassava, Potato, Starches, Physicochemical, Sensory, Salad Cream
To cite this article
Eke-Ejiofor J., Owuno F., The Functional Properties of Starches, Physico-Chemical and Sensory Properties of Salad Cream from Cassava and Potatoes, International Journal of Nutrition and Food Sciences. Vol. 3, No. 6, 2014, pp. 567-571. doi: 10.11648/j.ijnfs.20140306.22
References
[1]
Colye, L.P. Jr(1985): The World Encyclopedia of food. New York Facts on file
[2]
Turgeon, S. L., Senchez, C., Gauthier, S. I. and Puguin, P. (1996). Stability and rheological properties of salad dressing containing peptidic fractions of whey protein. International Diary Journal; 6, 645–658.
[3]
McCance, R.A and Widdowson, E.M (1987): The composition of food. 5thedition. Royal society of chemist and Ministry of Agriculture, fisheries and food.
[4]
Wenham, J. E. (1995). Post harvest deterioration of cassava. A Biotechnology perspective. FAO plant production and protection. Paper 130 Rome 6: 35.
[5]
Iwe, M. O., Wolters, T., Govt, G., Stolp, W., Van Zurliccchem, D. Y., (1999). Behaviour of gelinization and viscosity of soy-sweet potato into mixture by single screw extrusion: A response surface analysis.
[6]
Osunsani, a. T., Akingbala, Y.O., Oguntimehin, G. B. (1989). Effect of storage on starch content and modification of cassava, starch/starch starke 41: 54–57.
[7]
AOAC (1990), Official Methods of analysis, Association of Official Analytical Chemists, 15th edition, Washington D.C.
[8]
Mayanard, A.J. (1970). Methods in Food Analysis, Academic Press, New York, P. 176.
[9]
Raghuramulu, N., Nair, M.K. and Kalyansundaram, S. (1983): In: A Manual of Laboratory Techniques, NIN, ICMR, Hyderabad, India.
[10]
Dubois, M., Gilles, K.A. Hamilton, J.k., Reberts, P.A and Smith, F. (1956) “Colorimetric method for determination of sugar and related substances”, Anal chem. 28:350-356. As reported by Eke (2006) PhD Thesis.
[11]
Eke-Ejiofor J. and Kin-Kabari D.B. (2010): Chemical Properties of Sweet and Irish Potato Chips. Nigerian Food Journal, 28(2): 47-52.
[12]
Williams, P. C. Kuzina, F. D. and Hlynka IO. A. (1970). A Rapid Calorimetric Producer for Estimating the Amylase content of Starches and Starch. Cereal Chemistry 47(4): 411-413.
[13]
“Sorghum altbased Weaning Formulations Preparation, Functional properties and Nutritine values”. Food and Nutrition Bulletin 13(4): 322-327.
[14]
Takashi, S. and Sieb, P. A. (1988) “Paste and Gel properties of Prime corn and wheat starches with and without native lipids’’ Cereal chem 65: 474-475.
[15]
Sosulski, F.N (1962): “The centrifugal method for determining flour absorptivity in hard red spring wheat’’ Cereal Chemistry 39:344-346.
[16]
Narayana, K and Narasinga, Rao Ms (1984): Effect of partial proteolysis on the functional properties of winged pea (Psophocapus tetragonolobus) flour. Journal of Food Science, 49:944-947.
[17]
Coffman A.W and Garcia V.V (1977); “Functional properties and amino acid content of protein isolate from mung bean flour.” J. Food Science 48: 1654 – 1662.
[18]
Francis, F. (1998): Color Analysis: In Food Analysis. S. S. Nlelsened Aspen Publishers Gaithersburg, USA pp. 559-612.
[19]
Larmond, E (1977): Laboratory Methods for Sensory Evaluation of food. Canada pep Agric pub.
[20]
Pomeranze, Y. (1991). Functional properties of food components. Academic Press, New York. 24: 7
[21]
Ashaye, O. A., Lateef, S. O., Elizabeth, A. B., (2010). Physiochemical Rheological and Consumer acceptability of cassava starch cream. Journal of American Science 2010: 6(1) 65 – 72.
[22]
Babajide, J.M., and Olatunde. O.O.,(2010): Proximate composition, Rheological and sensory qualities of corn-cocoyam salad cream. World Journal of Dairy and Food science 5(1): 25-29.
[23]
Saxema S, Gautam,S Sharma A. Physical, biochemical and antioxidant properties of some Indian honeys, Food Chem, doi 10.1016/j food chem. 2009.05.001 (In press, Accepted Manuscript).
[24]
Vilai S, Kanjana K, Sunee C, Kuakoon P, Klananing S and Christopher G.O. Impact of water stress on yield and quality of cassava starch. Industrial crops and products 2001 13:115-129.
[25]
Morris, E. R., (1989). Polysaccharide solution properties origin rheological characterization and implication for food system in frontier in carbohydrate research – 1n food applications Millane, R. P., J. N. Bemiller and Chandrasekaran, Elsevier Applied Science New York. 145–148.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186