Taro flour for bakery products
1994
Siriporn Kaewsuriya | Thirawan Chanrittisen (Lampang Agricultural Research and Training Centre (Thailand))
Slice dried taroes were studied by 6 treatments of drying. The treatments were: 1)untreated taro 2)soaking in potable water for 1 min 3)steaming for 3 min 4)blanching for 2 min 5)soaking in 0.1 percent citric acid solution for 5 min and 6)soaking in potassium metabisulfite 250 ppm solution for 5 min. The moisture content sand yield percentages of 6 treatments were not significantly different. The average moisture content and yield was 5.2 and 30.65 percent, respectively. The moisture content and fat in the taro flour were not significantly different. The carbohydrate content in untreated taro flour was not significantly different from that of the soaked taro flour, steamed taro flour, taro flour soaked in citric acid solution and taro flour soaked in potassium metabisulfite. The protein content in untreated taro flour was not significantly different from blanched taro flour and taro flour soaked in citric acid solution. The total ash content in untreated taro flour was not significantly different from taro flour soaked in potable water and taro flour soaked in citric acid solution. Butter cakes substituted with 50 percent taro flour from taro soaked in potassium metabisulfite solution were rated at the level of "liked slightly" to "liked moderately" ; a scoring not significantly different from wheat butter cakes. Bread and cookies substituted with 50 percent taro flour from steamed taro were rated at the level of "like slightly" to "like moderately" ; a scoring not significantly different from wheat bread and cookies.
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Эту запись предоставил Kasetsart University