Physico-chemical, pasting, antioxidant and sensory properties of custard from Maize (Zea mays L.) and Indian Horse Chesnut (Aesculus indica) starch

Custards have been used in confections all over the world. However, there is growing need to replace allergen-containing components (milk, eggs and wheat) in custard. Therefore, custard was prepared using ingredients like Maize starch, Indian Horse Chestnut starch (IHCNS), milk powder, sugar, carrageenan, vanilla essence and water. The prepared custard samples were evaluated for physico-chemical, pasting, antioxidant and sensory properties. The highest ash (0.53 g/100g), fat (13.30 g/100g) and protein (8.07 g/100g) contents were observed for MSC5% custards. Significant (p<0.05) difference was observed in hunter color ‘a’ value of all formulated custards, indicating shifting of color values from green to red coordinates. Decrease in peak and break down viscosities were observed for custards with increase in percentage of added starch, irrespective of botanical origin. Indian Horse Chestnut starch custard (IHCNSC5%) had the highest peak (434.3 cP) viscosity among custard samples. As per the sensory analysis, Maize starch custard had higher overall acceptability score than Indian Horse chestnut starch custard. Furthermore, methanolic extract of IHCNSC sample had the highest DPPH radical scavenging activity (12.04%). The highest ferric reducing antioxidant power (FRAP) was observed for MSC. It can be concluded that Maize starch (5%) and Indian Horse Chestnut starch (7%) could be considered as valuable ingredients in formulation of custards with improved techno-functionality.