​Partial Characterization of Custard Powder Prepared from Native and Modified Non-conventional Starches

Background: Non-conventional sources of starch like sweet potato, jackfruit seeds, dioscorea are under-utilized as compared to conventional sources. So, it is necessary to utilize these underutilized crops for enhancing their application in food. Custard powder prepared from modified starches (heat moisture treatment and hydroxypropylation crosslinking) were evaluated in the present study. Methods: Custard powder was prepared from native and modified (heat moisture treatment and hydroxypropylation crosslinking) starches of sweet potato, jackfruit seeds and dioscorea. The properties of custard powder and custard were analyzed for hygroscopicity, bulk density, total soluble solids, textual, viscosity, colour and sensory parameters. Result: Bulk density was higher for custard powder prepared from hydroxypropylated crosslinked starch. Viscosity and textural properties of custard prepared from hydroxypropylated crosslinked starch were good. On sensory score custard with hydroxypropylated crosslinked sweet potato starch was preferred by consumers.

The nutritional characteristics and acceptability of Baobab (Adansonia digitata L) pulp as nutrient concentrate substitute in custard powder

Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increased the mineral composition (Calcium (1.16 – 5.75 ppm), Magnesium (1.09 – 1.83 ppm), Potassium (0.81 – 2.68 ppm), and Iron (0.12 – 0.39 ppm)) of custard samples significantly (p ≤0.05). The addition of Baobab pulp in the custard powder formulation enhanced its chemical composition and sensory attributes. The enhancement level increases with an increase in the proportion of baobab pulp.