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The University of the Philippines (UP) is the country’s national university. This premier institution of higher learning was established in 1908 and is now a university system composed of eight constituent universities and one autonomous college spread throughout 17 campuses in the archipelago.

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Journal Article

Journal Article

Development and evaluation of lasagna pasta from taro  [1988]

Palomar, L.S.; Sales, C.L. (Visayas State Coll. of Agriculture, Baybay, Leyte (Philippines). Dept. of Agricultural Chemistry and Food Science);

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This study aimed to determine the potential of taro (Colocasia esculenta L.) as a raw material in lasagna pasta processing and to assess and compare the different varieties in terms of sensory qualities with the commercially available lasagna pasta. One teaspoon of vinegar for every cup of water was found to be acceptable level to improve the color and reduce taro acridity. Varieties 068 and 078 produced a lighter color of flour and consequently produced pasta with higher scores in color, texture and general acceptability than the other taro varieties. The lasagna recipe was then standardized and used in the comparison and assessment between taro and commercially available lasagna in terms of sensory qualities. The results showed taro lasagna was comparable with the commercial lasagna which proved the potential of taro flour in lasagna making especially that the process of taro lasagna making is quite simple.
From the journal
Supplement No. 1
ISSN : 0115-463X

Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
1990
Volume:
13
Start Page:
4
All titles:
"Development and evaluation of lasagna pasta from taro"@eng
Other:
"Summary only"
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Bibliographic information

Language:
English
Type:
Conference
In AGRIS since:
1990
Volume:
13
Start Page:
4
All titles:
"Development and evaluation of lasagna pasta from taro"@eng
Other:
"Summary only"