{"title":"玉米-椰子沙拉膏的近似组成、流变学和感官品质","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":"13 1","pages":"25-29"},"PeriodicalIF":0.0000,"publicationDate":"2011-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"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\":\"13 1\",\"pages\":\"25-29\"},\"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}","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}
Proximate Composition, Rheology and Sensory Qualities of Corn – cocoyam Salad Cream
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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