{"title":"Proximate Composition, Rheology and Sensory Qualities of Corn – cocoyam Salad Cream","authors":"J. M. Babajide, O. Olatunde","doi":"10.4314/NJNS.V31I1.63892","DOIUrl":null,"url":null,"abstract":"Objective: The study examined how much of corn starch can be substituted of with cocoyam starch in salad cream without affecting its functional properties. \nMaterials and Method: Corn – cocoyam salad cream was prepared from varied percentage substitution of corn starch (Cs) ingredient with cocoyam starch (Cy) (100Cs, 75Cs: 25Cy, 50Cs:50cy, 25Cs:75Cy, and 100Cy) and compared with that of commercial Heinz salad cream in terms of their proximate composition, rheology and sensory properties . \nResults: The results showed that varied quantities of corn-cocoyam starch in salad cream did not affect the moisture and protein contents of the cream (48.98 – 49.79 and 2.63 – 3.28%) compared to that of Heinz salad cream (48.80 and 2.96%) respectively. The carbohydrate, fat and ash contents of corn-cocoyam salad cream (18.96 – 19.95, 27.04 - 27.99 and 0.59 -0.79 %, respectively) were significantly different (p Key words: proximate, rheology, sensory, corn- cocoyam, salad cream","PeriodicalId":23925,"journal":{"name":"World Journal of Dairy & Food Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2011-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"World Journal of Dairy & Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4314/NJNS.V31I1.63892","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 9
Abstract
Objective: The study examined how much of corn starch can be substituted of with cocoyam starch in salad cream without affecting its functional properties.
Materials and Method: Corn – cocoyam salad cream was prepared from varied percentage substitution of corn starch (Cs) ingredient with cocoyam starch (Cy) (100Cs, 75Cs: 25Cy, 50Cs:50cy, 25Cs:75Cy, and 100Cy) and compared with that of commercial Heinz salad cream in terms of their proximate composition, rheology and sensory properties .
Results: The results showed that varied quantities of corn-cocoyam starch in salad cream did not affect the moisture and protein contents of the cream (48.98 – 49.79 and 2.63 – 3.28%) compared to that of Heinz salad cream (48.80 and 2.96%) respectively. The carbohydrate, fat and ash contents of corn-cocoyam salad cream (18.96 – 19.95, 27.04 - 27.99 and 0.59 -0.79 %, respectively) were significantly different (p Key words: proximate, rheology, sensory, corn- cocoyam, salad cream
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