Physicochemical and Sensory Properties of Salad Creams Made from Yellow Corn Flour

Christian Chukwuemeka Oli, Emeka Christian Ezeudu, Chideraa Courage Offor, John Dozie Okongwu and Franklin Nnanna Ibe
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Christian Chukwuemeka Oli: Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka
Emeka Christian Ezeudu: Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka
Chideraa Courage Offor: Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, Awka
John Dozie Okongwu: Department of Chemistry, Nwafor Orizu College of Education, Nzugbe
Franklin Nnanna Ibe: Department of Chemistry, Nwafor Orizu College of Education, Nzugbe

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 1, 216-226

Abstract: The study was carried out to evaluate the physicochemical, rheological and sensory properties of corn-based salad cream. Standard analytical methods were used in measuring the physicochemical composition and rheological property; while a 9-point Hedonic scale was used to evaluate the sensory characteristics of the salad cream. The values of pH varied between 4.5 and 5.5; while the control had a pH of 5.5. The formulated salad creams as well as the control sample had moisture content above 40 %; while protein and fat contents of the samples ranged from 0.88 % to 7.00 % and 1.70 % to 11.28 % respectively. The control had protein content of 8.75 % and fat content of 0.68 % in that order. Total available carbohydrate in the formulated samples ranged from 26.17 to 39.79 % and 27.57 % in the control sample. The titratable acidity for the samples ranged from 1.31 – 1.63 while the control was 1.55. The ash content values for sample ranged from 1.60 to 7.70 % while the control was 4.10 %. The values obtained for dry matter were in the range of 48.20 to 59.90 % and 49.80 % for samples and control respectively. Fiber in the samples and control sample were 2.15 to 8.75 % and 8.50 respectively. The formulated salad cream and the sample used as control have energy in the range of 170.7 to 234.2 kcal/g and 1151.4 kcal/g respectively. The value for viscosity of the various formulations of salad cream ranged from were 2.85 – 3.47 Pa.s. The control sample value was 20.50 Pa.s. Values for colour in the various formulated salad creams were 2.0 to 2.4 Hazen while that of the control was 2.6 Hazen. The mean scores of flavours, taste, aroma, texture, colour and overall acceptability of the salad cream samples prepared from yellow corn flour compared with a commercial salad cream shows flavour range of 6.4 to 6.6. Taste ranged from 6.6 to 6.8, aroma ranged from 6.6 to 7.2. Texture attribute ranged from 4.2 – 6.8 while the average score for colour range from 4.30 – 8.50 was observed in the samples. The sample F02 had the highest value (6.0) for overall acceptability while F03 had the least value of 5.8. Sample F02 was preferred by the Panellist to the control sample. This implies that comparable salad cream can successfully be produced from yellow corn flour.

Date: 2025
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