Premium
Functional properties of raw and precooked taro ( Colocasia esculenta ) flours
Author(s) -
TAGODOE AYELE,
NIP WAIKIT
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02087.x
Subject(s) - colocasia esculenta , food science , absorption of water , viscosity , raw material , bulk density , chemistry , starch , water holding capacity , proximate , botany , materials science , biology , composite material , ecology , organic chemistry , soil water
Functional properties such as bulk density, water and oil absorption, foam capacity and stability, and viscosity of five raw and precooked taro ( Colocasia esculenta ) flours were studied. Proximate analyses of the taro flours indicated they were low in fat, protein and ash, but rich in starch and total dietary fibre. Heat processing affected the functional properties of taro flour. the raw taro flours were slightly different from each other for the tests on bulk density, water retention, and viscosity. On the other hand, the cooked flours showed no significant differences for the tests on oil retention, gelation and foaming.