Sensory properties and storage stability of salad cream from cassava starch and soy protein concentrates
Sensory properties and storage stability of salad cream prepared from cassava starch and soy protein concentrates was studied. Cassava starch and soy protein concentrate blends were prepared with 30% soy protein concentrate and incorporated into 70% cassava starch. The cassava-soy protein concentrate blend was used in preparing salad cream. Sensory properties of the prepared salad cream were evaluated and compared with a control salad cream purchased from an open market. The results obtained from the sensory evaluation were subjected to statistical analysis. The storage stability of the prepared salad cream was studied for 4 weeks of ambient storage at 28 – 30oC. The sensory results showed that the prepared sample competed favourably with the control sample as colour attributes, flavour, texture, consistency and overall acceptability of the salad cream were 6.47%, 6.50%, 6.82%, 5.40% and 6.90% respectively as against 7.10%, 6.95%, 7.20%, 6.64% and 7.45% respectively for commercial salad cream used as control sample. Results of the storage studies revealed that the prepared salad cream had low peroxide values ranging from 0.10%, 0.11%, 0.11% to 0.15%, 0.18% and free fatty acid values ranging from 0.09%, 0.09%, 0.11% to 0.23%, 0.27% from 0 to 4 weeks respectively and was shelf stable under ambient condition for one month. Use of cassava starch and soy protein concentrate blends in salad cream production is therefore recommended to help reduce total dependence on corn starch and diversify the potentials and utilization of cassava and soybean.
Keywords: Sensory, storage stability, salad cream.
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