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

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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Veröffentlicht in:Food Science & Nutrition 2017-11, Vol.5 (6), p.1163-1169
Hauptverfasser: Akinwale, Toyin E., Shittu, Taofik A., Adebowale, Abdul‐razaq A., Adewuyi, Sheriff, Abass, Adebayo B.
Format: Artikel
Sprache:eng
Schlagworte:
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
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Zusammenfassung: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 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.507