The Functional Properties of Starches, Physico-Chemical and Sensory Properties of Salad Cream from Cassava and Potatoes

Abstract

The Physicochemical, sensory properties and viscosity of salad cream stabilizes with cassava and potato starches were investigated, with commercial salad cream used as control. Cassava and potato starches were processed using standard methods. The functional properties of cassava and potato starches showed that dispersibility were 84-86%, swelling power were 6.20-8.19% and solubility were 13-14% with no significant difference (p>0.05) between the starches. Although water and oil absorption capacities were 19.7-27.7% and 9.20-11.30% respectively. Water and oil absorption capacities showed a significant difference (p<0.05) between the starches. Chemical analysis results showed that moisture content were 57.84-64.88%, dry matter were 42.16-54.69%, starch content were 6.40-14.41% and total available carbohydrate (TAC) ranged from 7.11-17.32% respectively with potato starch based salad cream having the least and the control(commercial salad cream) having the highest. pH, total solids, protein and fats were 3.14-3.50, 35.12-42.16%, 0.23-0.35% and 25.17-28.15% respectively with the control having the lowest value and potato based salad cream having the highest. Total Titratable Acidity (TTA) had potato based salad cream as the lowest (0.02) and cassava based salad cream as the highest (0.89), while ash had (1.62%) as the lowest for cassava starch based salad cream and (1.83%) as the highest for the control. Moisture, dry matter, total solid, starch, fat and total available carbohydrate showed a significant difference (p<0.05) amongst the samples while total acidity, pH, protein and ash showed no significant difference (p>0.05). Sensory analysis result showed that color were 3.36-4.24, taste were 2.54-3.88 and spreadability were 3.52-4.36 with the three parameters showing a significant difference (p<0.05) amongst the samples, while odour, texture and general acceptability showed no significant difference (p>0.05) and were 3.44-3.76, 3.56-3.96 and 3.80-3.88 respectively. The viscosity result of the salad cream samples showed that potato based salad cream had the highest viscosity at varying speeds of 6, 12, 30 and 60rpm followed by the control and cassava based salad cream. All salad cream samples exhibited a non Newtonian behaviour.