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

Fortification 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 f...

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Bibliographic Details
Published inFood science & nutrition Vol. 5; no. 6; pp. 1163 - 1169
Main Authors Akinwale, Toyin E., Shittu, Taofik A., Adebowale, Abdul‐razaq A., Adewuyi, Sheriff, Abass, Adebayo B.
Format Journal Article
LanguageEnglish
Published United States John Wiley & Sons, Inc 01.11.2017
John Wiley and Sons Inc
Subjects
Acceptability
Bulk density
Cassava
cassava starch
Corn
custard powder
Formulations
functional
Gelation
Nutritive value
Original Research
pasting
Proteins
Sensory properties
Soy products
soy protein isolate
Soybeans
Starch
Water absorption
soy protein isolate
functional
pasting
cassava starch
custard powder
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Summary:Fortification 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. Soy protein isolate inclusion in cassava starch‐based custard powder had marked effect on the functional and pasting properties of cassava starch‐based custard powder and the custard powder was accepted by the sensory panelists up to 20% soy protein isolate inclusion.
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ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.507