Open AccessTítulo en español.
Author(s) -
Edelmiro J. Rodríguez-Sosa,
M. A. González
Publication year - 1977
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v61i1.10475
Subject(s) - instant , food science , medicine , chemistry
Tanier (Xanthosoma sp.) dehydrated instant flakes were prepared from the white-fleshed cultivar locally known as Rascana. The instant flakes prepared as meat pie (pastelón) and as forcemeat (rellenos) were taste evaluated and found acceptable by a panel. Pasting properties of slurries prepared from the instant flakes and from a flour prepared by sifting the flakes through a 0.840 mm screen in a Homoloid mill were examined using the Brabender Amylograph- Viscograph. Flour had higher viscosity. Cooking to 93 C produced no peak viscosity, indicating that tanier starch in flakes and flour is not fragile.