Custard Powder Research Articles

The effect of prebiotic fibre on the gut microbiome and surgical outcomes in patients with prosthetic joint infection (PENGUIN) - study protocol for a randomised, double-blind, placebo-controlled trial (ACTRN12623001273673)

BackgroundProsthetic Joint Infection (PJI) is the most devastating complication of arthroplasty surgery and affects 1–5% of patients. Despite strict adherence to aseptic protocols and preventive measures, infection is the most common reason for revision arthroplasty, and the incidence is increasing. Treatment of PJI is challenging and often requires repeated major surgeries with sequentially poor results. The continued occurrence of PJI, and persistence after treatment, brings into question the current treatment paradigm. Preclinical evidence suggests a link between altered gut health and the risk of PJI in arthroplasty patients. Resistant starches helps to restore gut physiology by enhancing the beneficial microbiome and producing short-chain fatty acids, which have several health-conferring properties. The primary aim of this study is to investigate the effect of a commercially available prebiotic fibre formulation on the gut microbiome in PJI patients planned for a two-stage revision surgery.MethodsA double-blind placebo-controlled trial will assess the effect of 8-week supplementation of a commercially available prebiotic supplement in patients presenting with first-time PJI undergoing two-stage revision surgery. The supplementation phase will start after the first stage revision, and 80 patients will be randomised to receive either a test product (34 g of resistant starch) or a placebo (custard powder) daily for eight weeks. Stool and blood specimens will be collected at baseline, four weeks and eight weeks after the first-stage surgery and once at second-stage surgery. Gut microbiome profile, inflammatory cytokines and gut permeability biomarkers will be measured. Tissue specimens will be collected intra-operatively during first and second-stage surgeries. Baseline dietary patterns and gut symptoms will be recorded using validated questionnaires. Treatment outcomes will be reported for both cohorts using the Delphi criterion at one and two years after second-stage surgery.DiscussionThis will be the first study to investigate the relationship between gut health optimisation and preventing PJI recurrence in arthroplasty patients. If supplementation with resistant starch improves gut health and reduces systemic inflammation, optimising the gut microbiome will be a recommended preoperative management strategy for arthroplasty patients.Trial registration noACTRN12623001273673.

Development of Cookies Using Fruit Waste Peel Powder

The main objective of the investigation was to prepare peel powder from pineapple, banana & watermelon fruit and prepare cookies by using its different compositions. The recipe for cookies was formulated and studied by keeping all the other ingredients same except varying compositions of cornific and fruit peels powder. All ingredients were weighed according to different compositions, in which milk powder (4%), custard powder (4%), sugar flour (25%), ghee (23%), baking powder (0.5%), milk (4%) and salt (0.5%) were kept constant for all the compositions. Three compositions of fruit peel powder (pineapple, banana and watermelon) in 1:1:1 proportion were (9%), (15%) and (21%) respectively. The cookies were evaluated for sensory qualities and the most acceptable cookies were selected for nutritional analysis. Results of sensory evaluation showed that sample with pineapple, banana and watermelon peel powder as 9% in 1:1:1 proportion was most accepted. Nutritional analysis reported that cookies with cornific only contains energy (258 Kcal), protein (1.93 g), fat (16.21 g) and crude fiber (0.08 %) whereas most accepted sample contains energy (290 Kcal), protein (2.85 g), fat (19.11 g) and crude fiber (0.11 %). Keywords: Fruit peel, Sensory qualities, Statistical analysis, nutritional analysis

Quantitative Estimation of Vanillin content in various brands of Vanilla Flavored Custard Powder by Conductometry

A facile and cost effective conductometric method for quantitative estimation of vanillin content in various locally available brands of vanilla custard powders was performed. Background of the study was conducted taking the base of varied consumption of flavored foods. Vanillin being the choice of flavored desserts in the local region of Telangana, few brands of custard powder were analyzed conductometrically. The milk proteins were removed by precipitation using Saturated copper sulphate and the vanillin content of the various vanilla flavoured custard powder was extracted by liquid-liquid extraction using methanol as solvent.Then the extracted analyte was titrated aganist 0.00105 M NaOH (Standardized).The observed conductance readings on Y-axis and volume of NaOH added on X-axis was taken and plotted a graph and end point determined graphically at 3.5mL,4mL and 3.5mL for product-1, product-2 and product-3.The amount of vanillin content in various locally available brands of vanilla flavoured custard powders was determined. And all the data obtained in this study was within the limits according to FDA. This method is well suited for routine lab analysis and easy to perform when compared to spectroscopic methods.

Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients

Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and milk powder; using a seven-component constrained, D-optimal mixture experimental design, with thirty-eight randomized experimental runs. The formulation design constraints were: bio-fortified cassava (10% - 70%), pearl millet (10% - 70%), soybeans (10% - 60%), Africa locust beans fruit pulp (5% - 30%), ginger (1% - 2%), egg powder (0.5% - 1.5%), and milk powder (0.5% - 1%). The formulated samples were analyzed and evaluated for proximate properties, functional properties, vitamin contents, mineral contents, anti-nutritional contents, and sensory properties; using standard procedures. The result of the numerical optimization gave optimized enriched custard with an overall desirability index of 0.833, based on the set optimization goals and individual quality desirability indices. The optimal formulated enriched custard was obtained from 51.3% bio-fortified cassava, 30.469% pearl millet, 10.0 % soybeans, 5.0% Africa locust beans fruit pulp, 2.0% ginger, 0.5% egg powder, and 0.731 % milk powder. The quality properties of this optimal enriched custard are 6.202 % moisture content, 1.139 % crude fibre, 2.548 % ash content, 20.0 % protein content, 6.668 % lipid, 61.786 % carbohydrate, 0.157 (mL/g) water absorption capacity, 0.121 (mL/g) oil absorption capacity, 19.005 (% vol) foaming capacity, 8.886 (%) foaming stability, 52.474 (deg C) gelation temperature, 5.178 (%) least gelation concentration, 0.758 (g/cubic metre) bulk density, 88.383 (mg/100g) vitamin C, 1.832 (mg/100g) beta carotene, 0.6 (%) tannin, 3.072 (mg/100g) cyanide, 19.032 (%) phytate, 5.313 (mg/100g) oxalate, 16.737 (mg/100g) sodium, 469.150 (mg/100g) potassium, 201.332 (mg/100g) calcium, 167.254 (mg/100g) magnesium, 585.770 (mg/100g) phosphorus, 4.694 (mg/100g) iron, and 6.10 overall acceptability, The result of the study showed that the formulated enriched custard was found to be of higher quality than the traditional custard which are produced from mono-cereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in the development of new food products.

Applying Numerical Optimization Technique in the Development of Valueadded Powdered Custard

Custard powder is a relatively shelf-stable, fine textured, dry-formulated, carbohydrate-rich breakfast food product primarily made from corn starch with the addition of salt, flavoring, and coloring agents and with or without the inclusion of egg yolk solids, vitamins, and minerals. The aim of this study was to formulate, characterize, and optimize value-added custard from millet, soybean, and tigernut. A three-component constrained optimal (custom) mixture experimental design, with 69 randomized experimental runs, was employed. The formulation design constraints were: millet (10% - 70%), soybean (10% - 70%), and tigernut (10% - 70%). Other constant components of the formulation were sweet potato extract (3%), date (2 %), clove (1%), cinnamon (1%), turmeric (1%), and ginger (2%). The formulated samples were analyzed and evaluated for quality and sensory characteristics using standard procedures. The result of the optimization gave optimized custard with an overall desirability index of 0.535, based on the set optimization goals and individual quality desirability indices. The optimal formulated value-added custard was obtained from 10.0 % millet flour, 49.3 % soybean meal, and 30.7 % tigernut. The quality properties of this optimal custard are 3.78 % ash content, 28.5 % crude protein, 10.1 % moisture content, 20.1 % fat content, 4.43 % crude fibre, 33.9 % carbohydrate, and 5.79 overall acceptability. The result of the study showed that the formulated value-added custard was found to be of higher quality than the traditional custard which is produced from monocereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in development new, dietary-based food products.

Luminous custard powder – fluorescence and photochemical degradation in riboflavin

AbstractWechselwirkungen von Energie und Materie erfahren im Chemieunterricht oft nur eine geringe Beachtung, meist aufgrund fehlender konzeptioneller und experimenteller Einbindung. Die drei hier vorgestellten Experimente zeigen am Beispiel des photochemischen Abbaus des Vitamins Riboflavin, wie Fluoreszenzerscheinungen als Nachweis für Edukte und Produkte in chemischen Reaktionen dienen können. Riboflavin wird aus Puddingpulver extrahiert und anhand seiner gelben Fluoreszenz sowie der Bildung eines nicht‐fluoreszierenden, roten Komplexes bei Zugabe von Silber‐Ionen identifiziert. Durch Bestrahlung einer Riboflavin‐Lösung mit UV‐Licht bildet sich das Photoprodukt Lumichrom. Mithilfe einer dünnschichtchromatographischen Untersuchung werden Riboflavin und Lumichrom anhand ihrer Fluoreszenzfarben voneinander unterschieden. Anschließend wird der Einfluss von Temperatur, Lösungsmittel, Bestrahlungsdauer und Farbe des Bestrahlungslichts auf die Geschwindigkeit des photochemischen Abbaus untersucht.

​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.

Comparative Analysis of Custard Produced from Selected Cereals (Guinea Corn, Maize, Rice and Millet)

This study looked at the proximate and organolleptic qualities of custard powder produced from four different cereals (guinea corn, maize, rice and millet). Proximate result ranged between 9.95-14.05%, 1.20-2.78%, 1.10-2.31%, 4.75-5.50%, 7.96-12.88% and 66.49-70.58% for moisture, ash, crude fiber, fat, protein and carbohydrate content respectively. There was significant difference in all the parameters evaluated. Product from guinea corn and Millet compared favourably with the product produced from the conventional cereal (maize). Also, sensory result revealed the preference of consumers for guinea corn and Millet based custard to the conventional primary raw material. The study established the superiority of custard from guinea corn and millet to that produced from maize.
 Keywords Custard, Maize, Guinea corn, Rice, Millet

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.

Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation

AbstractStarch is extracted from the seeds of a pigmented (Phule Rohini) and a non‐pigmented (Phule Maldandi) Indian sorghum cultivar using same wet milling method for both cultivars. This study is focused on investigation of the effect of the pigment on starch characteristics. Isolated starches differing in color are irradiated with an electron beam dose of 5 kGy and compared by measuring physicochemical, structural, pasting, and digestibility properties. Amylose content increases after irradiation and the increase is greater in the case of Phule Maldandi starch. The pigmented starch shows higher carboxyl content after irradiation which may be due to higher amylopectin content. Granular morphology remains constant after irradiation. Irradiation causes a decrease in swelling power and an increase in pasting viscosity of both starches. Color content of red sorghum starch is not changed significantly after irradiation. The increase in pasting viscosity and solubility of non‐pigmented starch is more drastic in nonpigmented starch than in pigmented starch after irradiation. Resistant starch decreases after irradiation which indicates opening up of granular structure or hydrolytic action of irradiation. Pigmented starch can have potential applications in custard powder and bakery products.

An Economic Analysis of Bakery and Confectionary Products in Aurangabad City

Present study revealed that the ingredient in making bakery and confectionary products Maida is one of the important ingredients same trend was observed in case of sugar. The study was conducted with ingredients used by bakers namely maida, ghee, butter, eggs, baker’s yeast, baking powder, GMS, sugar, milk powder, cake gel, salt, vanilla essence, bread improver, water, custard powder and other requirement such as fuel, electricity, labour etc. All the bakers surveyed used maida as the main ingredient. Finding of the study will be useful for the organization to understand ingredients used by bakers. To conclude the finding of study it may go a long way in helping the organization to take appropriate decision pertaining to sales and marketing of bakery products in Aurangabad city. The study was carried out with a specific objective to know the quantity of ingredients used by bakers in Aurangabad city per anum. The survey was conducted with 8 to 10 bakers of Aurangabad city using convenient sampling technique.

Development of an Optimized Cassava Starch-Based Custard Powder

ABSTRACTCustard powder is a dry-formulated food product primarily made from imported corn starch in developing countries. To reduce over-dependence on corn starch, this study investigated its replacement with yellow-fleshed cassava root starch (YfCRS) in custard powder formulation. Response surface methodology was used to develop an optimized cassava starch-based custard powder based on various combinations of YfCRS (90–98%) and whole egg powder (WEP) (2–10%). The result showed that the blends of YfCRS and WEP led to custard powder with wide functional, physicochemical, chemical, and micronutrient properties, with sensorily acceptable gruel. The second order response surface regression model accurately predicted most of these quality parameters (R2 > 0.90). The optimum formulation achieved to produce an acceptable custard was 90% YfCRS and 6.07% WEP. Therefore, this study showed that YfCRS might be a very good replacement for corn starch in the production of an acceptable custard.

Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard.

Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%–20%) on some functional and sensory properties of cassava starch‐based CP. Functional, pasting, and sensory acceptability were determined using standard methods. Increase in soy protein isolate significantly (p < .05) decreased dispersibility, packed bulk density, swelling power, peak, trough, breakdown, final, and setback viscosities, but increased least gelation concentration, water absorption capacity, and solubility index. This study further showed that despite increasing addition of SPI up to 20%, sensory acceptability of the cassava starch‐based CP formulations did not differ significantly, and most of them had very similar acceptability when compared to that of corn starch‐based CP.

Screening of some cassava starches for their potential applications in custard and salad cream productions

Custard powder and salad cream are two food products commercially manufactured using different quantities of corn starch. This study aimed at determining the physicochemical properties of some starches extracted from some white and yellow root cassava varieties. The prospective applicability of the cassava starches in custard powder and salad cream production was also determined. The physical, chemical and functional properties of eight cassava starches were determined using standard analytical procedures. Sensory acceptability of the products was also determined using untrained consumer group. Products made from corn starch were used as the reference samples. The physical, chemical and functional properties of the cassava starches varied significantly (p < 0.05). The results of multivariate data analysis (principal component and cluster analyses) showed that it was difficult to completely discriminate starches from the yellow fleshed and white fleshed cassava roots. Texture was the most important sensory attribute determining the two products’ acceptability. Starch powder dispersibility was found to have significant influence (p < 0.05) on the sensory acceptability of the two products. However, starch from a yellow fleshed root (TMS 01/1368) was the most preferred for salad cream making while starch from a white fleshed root (TMS 30572) was the most preferred for making custard powder. The starches showed high potential to replace corn starch for the respective product manufacture.

Evaluation of physico-chemical properties and sensory attributes of cassava enriched custard powder

AbstractIn view of the increasingly produced biofortified cassava roots in Nigeria, it becomes necessary to assess more of its utilization. This study therefore aimed at evaluating the nutrients value of custard powder produced from HQYCS (High quality yellow cassava starch) enriched with PDSF (Partially defatted soybean flour) at varying proportions of 10, 20, 30 and 40%. Proximate composition, carotenoid content, functional and pasting properties of the mixture were determined. Gruel prepared from the mixture were evaluated for consumer acceptability using commercial custard as control. Data obtained were subjected to analysis of variance (ANOVA) and significant means were separated using Tukey’s Test. Correlation analysis were performed on the data to determine the association between the parameters. Proximate composition that contains 13.29% protein, 8.31% fat, 1.24% fibre, 1.18% ash at 10% PDSF enrichment level increased to 15.45, 10.05, 3.96 and 2.15% for protein, fat, fibre and ash at 40% PDSF resp...

The pasting, chemical and sensory properties of biofortified cassava root starch-based custard powder

The effect of biofortified cassava root starch (YfCRS) (90–98 %) and whole egg powder (WEP) (2–10 %) on the pasting, chemical and sensory properties of cassava starch-based custard powder (CbCP) were studied using response surface methodology. The result revealed that there are variations in the pasting properties of the CbCP notwithstanding the levels of WEP inclusion, and all the custard powder could form paste below the boiling point of water at the peak time of 80 %), except for peak viscosity, pasting temperature, hydrogen cyanide and overall acceptability. Although all the sensory attributes of the formulated CbCP gruel fall within the likeness range, 93.13 % YfCRS and 7.56 % WEP is the optimum combinations for good quality CbCP. Therefore, to replace maize starch with cassava starch in the production of a quality CbCP, 93.13 % YfCRS and 7.56 % WEP could be used.

Regarding mini-review on bicarbonate therapy for prevention of chronic kidney disease progression

To the Editor: The mini-review on bicarbonate therapy for prevention of chronic kidney disease progression1 was a much-needed, well-written, and informative review. It has long been known that chronic acidosis seen in chronic kidney disease (CKD) 4 and 5 has a deleterious effect on digestion and general nutrition. The recommendation of rigorous treatment to prevent progression of CKD was well explained by various recently reported pathophysiological mechanisms that support the urgency of treatment. However, there was a recommendation in the management that is a cause of concern. Because of the probability of poor compliance and intolerance with administration of NaHCO3 compounds, the authors recommend other alkali products—e.g., Shohl’s solution (sodium citrate and citric acid) or polycitra (citric acid, potassium citrate, and sodium citrate)—as alternatives. They do issue a warning of the dangers of increased aluminum (Al) absorption in patients taking Al-containing phosphate binders but did not elaborate on this point. We showed that ingestion of a low dose of citrate contained in a well-known effervescent calcium supplement taken by normal volunteers as well as subjects with stable chronic renal failure resulted in an increase in the excretion of urinary Al in normal individuals and an increase in both serum and urine Al in those with CKD.2 The experiments showing this were accompanied by a low dose of Al hydroxide supplementation. The point of the research, however, was to alert medical practitioners that, even without Al supplementation, patients with CKD 3b, 4, and 5 may experience an increase in serum and urine Al if receiving compounds containing citrate. This is because all foodstuffs in a powdery form contain Al to prevent them from congealing, as AL has hydrophobic properties. For this reason we believe that all citrate-containing preparations are totally contraindicated because of the Al contained in, e.g., flour, custard powder, salt, sugar, etc. Although the bicarbonate powder may occasionally be unpleasant to take, it is safe and inexpensive, and the unpleasant taste can be disguised.

Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch-based custard powder.

The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The chemical and microbiological analyses of the stored CbCP were evaluated at 3 weeks intervals, while the sensory property was determined at 6 weeks interval for 24 weeks. The result showed that the protein, fat, and the total-β-carotene contents of the CbCP decreased significantly (P ≤ 0.001) after storage while moisture content and microbiological load increased. All the CbCP sensory attributes were accepted at the end of storage, except taste and color. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.

New economic training model for installing ultrasound-guided drainages.

Abscesses and circumscribed collections of fluid are frequently found as complications of infectious diseases or surgery. Drainage is often indicated. We have established a new, economic, easy-to-make model to learn and improve competence in installing ultrasound-guided drainage. Up to fifteen water balloons (size 30 - 50 mm) were placed in a plastic box which then was filled with instant custard powder mixed with water. Spiral computed tomography (CT) of this box was performed. Experienced (n = 8) and inexperienced examiners (n = 8) drained the balloons via a direct puncture technique using either ultrasound-guidance alone or volume navigation with image fusion (ultrasound and CT) with needle tracking. Trainees filled out a questionnaire (before and after training) asking for information on their experience in ultrasound, in installing drainages and evaluating the new model. The time needed for installing the drainage was measured. None of the participants had ever attended a course on drainage installation. Only a few of the experienced examiners (n = 3) would autonomously install a drainage into a fluid collection with a size exceeding 4 cm before training. After training all participants felt more confident in ultrasound and in installing drainages into abscesses or other fluid collections. Most of the participants rated additional volume navigation with image fusion as a helpful tool. Ultrasound-guided drainage of abscesses can be trained easily with this new and economic model. Students and physicians can improve their skills and gain confidence in performing ultrasound-guided interventions.

New Visualizing Agents for Developing Latent Fingerprints on Various Porous and Non-Porous Surfaces Using Different Household Food Items

Most of the time it is seen that the conventional fingerprint powders used for developing latent fingerprints aretoxic and pose potential health hazards. In order to overcome this disadvantage I have attempted to use new powders for developing latent fingerprints which are simple, non- toxic, less expensive than the commercially used fingerprint powders. These are easily available in every house. In the present study a preliminary attempt has been made to develop latent fingerprints with commonly used household kitchen food products such as cocoa powder, custard powder, corn flour, baking soda, baking powder, black salt, edible food (orange colour) and turmeric powder. This type of work has not been reported previously and can provide useful information to the investigators in cases of scarcity or non-availability of regular conventional fingerprint development powders. The use is simple and a novice in the field of forensic fingerprinting can also do it.