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ABSTRACT
The rheological behaviour of stabilizers contribute to good sensory attributes of ice creams. This study therefore investigated the rheological and stability of the ice cream formulated from acetylated cassava starches. Three varieties of cassava (TME 419, TMS 98/0505 and TMS 98/0581) were processed into native starches which were acetylated at substitution levels of 10, 15, 20, 25 and 30%. Ice cream produced with the native and acetylated starches was analyzed for percentage overrun, foam stability, melt down rate sensory attributes (colour, taste, creaminess, mouth feel and appearance) and consumer preference. Statistically significant difference in all the data were determined by Analysis of Variance (ANOVA) while Least Significant Difference (LSD) were used to separate the means. The percentage overrun ranged between 66.44 and 126.40, the foam stability ranged from 97.48 to 99.39%. The melt down resistance of the ice cream samples decreased with increase in the concentration of acetylation. The mean sensory scores of colour for the ice cream made with native and acetylated starches ranged between (2.80 – 2.90) and (2.92 – 304) respectively. The mean sensory scores for consumer preference ranged between 6.20 and 7.06. These results are indicators to good stabilizing effect of acetylated cassava starches in ice cream formulations.
Keywords: Acetylation, Cassava starch, Stabilizer, Ice cream, Sensory properties.