Effects of taro (Colocasia esculenta L. Schott) drying on the properties of taro flour and taro flour products

被引:1
作者
Deguchi, Mai [1 ]
Ito, Seiko [2 ]
Motohashi, Reiko [3 ]
Arai, Eiko [2 ]
机构
[1] Univ Shizuoka, Grad Sch Integrated Pharmaceut & Nutr Sci, Suruga Ku, 52-1 Yada, Shizuoka 4228526, Japan
[2] Univ Shizuoka, Sch Food & Nutr Sci, Suruga Ku, 52-1 Yada, Shizuoka 4228526, Japan
[3] Shizuoka Univ, Fac Agri, Suruga Ku, 835 Ohya, Shizuoka 4228529, Japan
基金
日本学术振兴会;
关键词
taro flour; drying processes; particle size; paste; bread; texture; CREEP-RECOVERY; RICE; STARCH; TEMPERATURE; ACHU; MICROSTRUCTURE; GELATINIZATION; VARIETIES; KINETICS; POTATO;
D O I
10.3136/fstr.27.369
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
We examined the effect of taro drying processes on the properties of taro flour and taro flour products. Taro flour produced by blast-drying with hot air was characterized by the formation of aggregated starch granules during storage. Consequently, pastes made from blast-dried flour exhibited higher hardness and adhesiveness than pastes made from fresh taro. Pastes made from freeze-dried flour exhibited similar increases in hardness and adhesiveness due to the formation of aggregated starch granules during heating. Starch granules did not aggregate in flour that was blast-dried after heating, and the hardness and adhesiveness of pastes were lower than those of fresh taro. Bread substituted with 10 % blast-dried flour after heating exhibited softening and increased cohesiveness. The results demonstrated that the drying processes of taro flour have a marked effect on the texture of products by affecting the aggregation and swelling of starch granules.
引用
收藏
页码:369 / 379
页数:11
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