2019 Volume 52 Issue 5 Pages 308-317
In this study, the use of tapioca starch in the production of custard cream was tested. We used two starch types: distarch phosphate (P) and acetylated distarch phosphate (AP). We also used starches performed an enzyme (E) treatment on them (P+E, AP+E) resulting in 4 starch types in total. The kuchidoke (‘melt in the mouth' texture), which is important in the favourability of custard cream, was quantified and examined. P+E custard cream showed good kuchidoke, shape retention, and favourability when used as a substitute of 10 % of wheat flour. Moreover, custard cream containing P+E had a high yield stress, excelled at shape retention, and its thixotropic parameters and consistency index values were low. Continuous compression measurements showed that P+E had high kuchidoke, as it showed similar results to wheat flour custard cream, which was already considered to have high kuchidoke. Thixotropic parameters and consistency index values obtained through a viscometer showed a high correlation with smoothness, lightness, and kuchidoke results obtained from the sensory evaluations. These results indicate that these methods are an effective way of measuring the physical properties and quantifying levels of kuchidoke.
