Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits

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dc.contributor.authorAkintayo, O.A.
dc.contributor.authorObadu, J.M.
dc.contributor.authorKarim, O.R.
dc.contributor.authorBalogun, M.A.
dc.contributor.authorKolawole, F.L.
dc.contributor.authorOyeyinka, S.A.
dc.date.accessioned2021-10-18T10:15:28Z
dc.date.available2021-10-18T10:15:28Z
dc.date.issued2019
dc.description.abstractThis study investigated the effect of replacement of cassava starch (CS) by 20, 40, 60, 80 and 100% with sweet potato starch (SPS) on the physicochemical and sensory properties of tapioca (a meal made by roasting and partial gelatinization of CS). Amylose content ranged from 23.89% to 30.25% with SPS inclusion from 0 through 100%. Peak viscosity and breakdown decreased while final viscosity and setback increased, with increasing SPS. Peak time and peak temperature were in the ranges of 4.3–5.0 min and 50.20–75.0 °C, respectively. Least gelation capacity (L.G.C.), swelling capacity (S.C.) and water absorption capacity (W.A.C.) increased by 16.67–80.67%, 7.17–21.18% and 0.33–10.90%, respectively. All tapioca samples were generally accepted, though 100% CS tapioca was most accepted. Tapioca sample with 20% SPS was most accepted among the various CS-SPS blends. Sensory impairment was attributed to caramelization of sucrose remnant in the SPS extract. The increased functional properties, particularly W.A.C. and S.C., of tapioca in this study is an indication of less soaking time which can reduce the drudgery associated with the preparation of tapioca. The study also reveals a strategy to diversify the traditional base source of the mealen_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/6710
dc.publisherJournal of the Swiss Society of Food Science and Technologyen_US
dc.relation.ispartofseries111;
dc.subjectPhysicochemicalen_US
dc.subjectAcceptabilityen_US
dc.subjectSweet potatoen_US
dc.subjectTapiocaen_US
dc.titleEffect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca gritsen_US
dc.typeArticleen_US

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