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The quality of dehydrated taro slices in accelerated storage (45°C and 75% RH) was determined as a function of initial water activity ( a   w ) and package type. Color, rehydration capacity, thiamin content, and  α -tocopherol content were monitored during 34 weeks of storage in polyethylene and foil laminate packaging at initial storage  a   w  of 0.35 to 0.71. Initial  a   w  at or below 0.54 resulted in less browning and higher rehydration capacity, but not in significantly higher  α -tocopherol retention. Foil laminate pouches resulted in a higher rehydration capacity and increased thiamin retention compared to polyethylene bags. Type of packaging had no effect on the color of the samples. Product stability was highest when stored in foil laminate pouches at 0.4 a   w . Sensory panels were held to determine the acceptability of rehydrated taro slices using samples representative of the taro used in the analytical tests. A hedonic test on rehydrated taro's acceptability was conducted in Fiji, with panelists rating the product an average of 7.2 ± 1.5 on a discrete 9-point scale. Using a modified Weibull analysis (with 50% probability of product failure), it was determined that the shelf life of dehydrated taro stored at 45°C was 38.3 weeks.

international journal of food science

Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (<i>Colocasia esculenta</i>(L.) Schott) Slices during Accelerated Storage

Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (Colocasia esculenta(L.) Schott) Slices during Accelerated Storage