Abstract

The effect of storage on the chemical, microbiological, and sensory properties of cassava starch‐based custard powder (CbCP) blends as mixture of yellow‐fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The chemical and microbiological analyses of the stored CbCP were evaluated at 3 weeks intervals, while the sensory property was determined at 6 weeks interval for 24 weeks. The result showed that the protein, fat, and the total‐ β ‐carotene contents of the CbCP decreased significantly ( P ≤ 0.001) after storage while moisture content and microbiological load increased. All the CbCP sensory attributes were accepted at the end of storage, except taste and color. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.

The effect of storage on the chemical, microbiological, and sensory properties of cassava starch‐based custard powder (CbCP) blends as mixture of yellow‐fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The result showed that the protein, fat, and the total‐β‐carotene contents of the CbCP decreased significantly ( P ≤ 0.001) after storage while moisture content and microbiological load increased. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.