e-journal

Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder

---

Abstract:
The effect of storage on the chemical, microbiological, and sensory properties
of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The chemical and microbiological analyses of the stored CbCP were evaluated at 3 weeks intervals, while the sensory property was determined
at 6 weeks interval for 24 weeks. The result showed that the protein,fat, and the total-β -carotene contents of the CbCP decreased significantly (P ≤ 0.001) after storage while moisture content and microbiological load increased.
All the CbCP sensory attributes were accepted at the end of storage, except taste and color. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

-

Penerbit

: Food Science & Nutrition published., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(5): 425–433

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.23

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

2015; 3(5):

Subjek

Food Science & Nutrition

Info Detail Spesifik

-

Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar