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

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.

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.

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.