Purpose

Cassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.

Design/methodology/approach

Freshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.

Findings

Amylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.

Originality/value

In a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.

中文翻译：

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冷藏木薯根乳蛋糕的化学，功能，粘贴和感官特性

目的

木薯是具有多种工业应用的淀粉类作物，但收获后变质很快。冷藏已被用来延长根的贮藏寿命，并表征了从贮藏的根中分离出的淀粉。因此，本研究的目的是研究从冷冻木薯根中分离出的淀粉制备的蛋ust的化学，功能，糊化和感官特性。

设计/方法/方法

清洁新鲜采摘的木薯根，并在4°C的冰箱中储存1、2和3周。使用既定方法从新鲜的根和储存的根中提取淀粉，并从每个淀粉样品中制备蛋c。分析乳蛋糕样品的直链淀粉含量，功能，糊化和感官特性。

发现

糊中的直链淀粉含量从18.45到25.45％显着变化。冷藏显示出对蛋ust溶胀力的显着影响，这可能与直链淀粉含量的变化有关。各个样品的蛋奶的颜色和质地特性相似，表明冷藏对分离的淀粉影响最小。如果严密监控贮藏期，木薯冷藏后的根可以产生可接受的蛋奶，但感官特性的变化很小。

创意/价值

在先前的研究中，作者已经表明，淀粉和煮熟的糊状物可以由木薯的根部制成，而这些产品的质量没有实质性的变化。这项研究进一步证实了在食品应用中，例如蛋c配方中，可以从储根中使用淀粉。尚无任何文献记载过从冷冻木薯根获得的淀粉中的奶油冻的特性。