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PHYSICOCHEMICAL PROPERTIES of RAW and BLANCHED TARO FLOURS
Author(s) -
GODOY C.V.,
TULIN E.E.,
QUEVEDO E.S.
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00205.x
Subject(s) - food science , chemistry , absorption of water , raw material , wheat flour , sugar , starch , blanching , solubility , botany , biology , organic chemistry
The physicochemical properties of raw and blanched flours from five promising varieties of law were determined and compared with those of wheat flour. All taro flours studied had lower protein, fat and starch contents and higher sugar and fiber contents than wheat flour Water and fat absorption capacities of raw and blanched taro flours were higher, whereas the foam capacity, foam stability, whippability and nitrogen solubility were generally inferior compared to wheat flour. Addition of salt up to 2% concentration in the flour suspension increased the foam capacities of all flours studied. the least concentration end point (LCE) for gelation of both raw and blanched taro flours was comparable to that of wheat flour While inferior to wheat flour in composition and most functional tests, the utilization of taro flour may be enhanced by incorporation of protein supplements, thereby 36 improving its nutritional value and functional properties.