Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done.
Study Design: This study was made to fit into a one way Analysis of Variance.
Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between March 2017 and August 2018.
Methodology: Different ratios of corn starch to pawpaw or turmeric were used in the custard product while a commercial custard product was used as the control. The samples were evaluated for proximate composition, microbiological analysis, functional and sensory properties.
Results: The water absorption capacity (1.44% to 1.64%), swelling index (5.27% to 6.77%), bulk density (0.68% to 1.55%) and gelation concentration (6.47% to 8.62%) of the turmeric treated custard and pawpaw treated custard were significantly different (P<0.05) from the control sample. The pawpaw treated custard had a higher protein and ash content compared to turmeric treated custard and control. With regards to the general acceptability of the custard products, the control was much accepted while the pawpaw sample was moderately accepted by the panellist. Microbial result showed that the pawpaw treated custard had an acceptable level of Streptococcus spp. The contamination level in the pawpaw treated custard, turmeric treated custard and the control were below the safety level recommended by International Microbiology Standard Limits for pseudomonas spp.
Conclusion: The development of these custard products showed that pawpaw treated custard is acceptable and may compete favourably in the market since it has better aroma than some commercial custard present in Nigeria. It is also important to pay close attention to the handling and processing of these products so as to promote food product safety.
Comparative study on the effect of Thaumatococcus daniellii (Benn) Benth sweetener on the Physicochemical and Sensory Properties of Sorghum based Kunun-zaki Drink