Physico-chemical and pasting properties of starches from cassava, sweet potato and three leaf yam and their application in salad cream production
Eke-Ejiofor, J.
Research Article | Published March 2015
International Journal of Biotechnology and Food Science, Vol. 3(2), pp. 23-30
Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, P.M.B. 5080, Port Harcourt, Nigeria.
*Corresponding author. E-mail: joyekee@yahoo.co.uk.
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Salad cream was prepared from starches of cassava, sweet potato and three leaf yam. The starches were evaluated for functional, chemical and pasting properties and also used for the production of salad cream. Proximate composition and sensory analysis were determined on the salad cream. Functional properties of the starches gave values of 1.0 to 2.0 g/ml for water absorption capacity. A swelling power of 13.00 to 15.25% and solubility of 6.20 to 10.81% was observed, with three leaf yam starch having the highest value. Dispersibility result were 80 to 86% while colour index were 87.77 to 90.72%. The least gelation concentration for all the starches was 10%. Pasting properties of the starches showed that peak, breakdown, final and set back viscosities were 7051.5 to 13408 RVU, 3558 to 16123 RVU, 3977 to 4933 RVU and 668 to 1649 RVU respectively, with cassava starch as least and sweet potato starch as the highest in all cases. While trough viscosity values
were 2852 to 3395 RVU, with the three leaf yam starch as the highest and cassava starch as lowest. Pasting time ranged from 4.37 to 5.47min, with sweet potato starch having the least and three leaf yam starch having the highest pasting time. Pasting temperature ranged from 70.20 to 77.03°C. Proximate composition showed cassava starch based salad cream to have the highest moisture of (58.96%), while protein and carbohydrate had 0.17 to 0.46% and from 16.04 to 37.18% with cassava starch having the least and control as highest respectively. Three leaf yam starch based salad cream had the highest ash content of 2.30% and lowest fat content of 21.08% protein and fat contents showed no significant difference (p > 0.05), while total available carbohydrate (TCA) was highest in the control as it was significantly different (p < 0.05) from all others samples. Sensory analysis result showed no significant difference (p > 0.05) in color, taste, texture and spreadability.
Keywords: Physico-chemical, pasting, starches, proximate, sensory, salad cream.
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Citation: Eke-Ejiofor J (2015). Physico-chemical and pasting properties of starches from cassava, sweet potato and three leaf yam and their application in salad cream production. Int. J. Biotechnol. Food Sci. 3(2): 23-30.
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