Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet)

Achimugu, Solomon; Okolo, JC; Adaji, Patricia E.

doi:10.22437/ifstj.v4i2.12457

Cited by 1 publication

(1 citation statement)

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“…Mekrawee et al [12] investigated the development of tofu custard by incorporating black sesame into the custard and found that tofu mixed with black sesame can be used in custard instead of 100% pandan juice, with panelists acceptance of 100%. Achimugu et al [13] convincingly demonstrated that carrot-coloured custard powder based on millet and guinea corn, rather than the use of maize in custard making, proved to be a product of improved nutrition.…”

Section: Introductionmentioning

confidence: 99%

Formulation of Supplemented Thai Custard Spread Using Jackfruit Rag and Sugar Replacement with Stevia

Pomasa,

Sai-Ut,

Sinthusamran

et al. 2024

Curr. Appl. Sci. Technol.

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The aims of this study were to investigate whether jackfruit rags could be incorporated into a food product like custard spread, and to evaluate the sensory and physicochemical properties of the resulting products. The first trial comprised four treatments, each of which contained a different concentration of jackfruit rag (0, 20, 40, and 60% w/w). It was found that 40% jackfruit rag substitution gave higher acceptance ratings (appearance, colour, taste, odour, spreadability and overall likeness) than other concentrations. Subsequently, stevia substitution at 20% produced considerably greater sensory acceptability across all treatments. In addition, the nutritional and physicochemical characteristics of jackfruit rag-supplemented custard with 0% and 20% stevia were evaluated. Proximate analysis results showed there were no differences no difference between custard spreads fortified with 0% and 20% stevia. However, carbohydrate and energy were reduced about twice in the 20% stevia treatment. Moreover, texture profile analysis revealed that replacement with stevia increased spreadability and decreased stickiness. The results suggested that jackfruit rag could be used in custard spreads and could enhance the recovery of food waste for food production.

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Section: Introductionmentioning

confidence: 99%