The physicochemical and sensory properties of taro paste and flour

• Main Authors: Ju, Ruey-Tzz, 朱瑞姿
• Other Authors: Wang Chiun-Chuang
• Format: Others
• Language: zh-TW
• Published: 1996
• Online Access: http://ndltd.ncl.edu.tw/handle/90243754749194379903

碩士 === 靜宜大學 === 食品營養學系 === 84 === Taro paste is one of the most important and popular products in taro processing. Taro paste can be made into different filling for bakery goods.However, the quality of taro paste is strongly affected by the texture profile.It is necessary to investigate the influenced factors on the texture, rheological and sensory profile of taro flour. Another concerning problems ofthe study shelf-life of taro corm. It is necessary to extend the shelf-life of raw taro. Therefore, there are two major purpose in this study inculding to investigate the effect of steam-cooking and agitation time on the texture, rheological and sensory profiles of taro paste and to investigate physico- chemical properties of taro flour and rehydrated taro paste. The results showed that degree of gelatinization of taro starch was up to 98% when steam-cooked for 45 min. The apperance of taro was browned with extentof cooking time. The firmness and adhesiveness of cooked taro and taro paste were decreased with extent cooking time. Meanwhile, chewiness and gumminesswere also decreased significantly (p<0.05). In the effect of agitation time on texture profile of taro paste, firmness, adhesiveness, and viscosity were decreased with extent of agitation time. But the stickiness was increased with extent time. The processing of cooked taro flours included air-drying and drum-drying. The results showed that rehydrated taro paste from drum-drying flour had more firmness and lighter than air-drying set. According to sensory evaluation results, rehydrated taro paste from drum- drying had competent quality with control sample. The taro aroma and flavor of taro paste had the highest intensity in control set and lowest in rehydrated air-drying sample (p<0.05). Highest stickiness was found in the rehydrated air-drying samples. Rehydrated drum-drying taro paste had similiar quality with control sample. The result suggest that drum-drying method would be the optimal method for taro flour processing. In the comparison of functional properties of different taro flours, the highest foaming capacity was found in raw taro flour. The highest fat absorption capacity and water holding capacity were found in drum-drying taroflour.