Characteristics and Sensory Optimization of Taro (Colocasia esculenta) under Different Aging Conditions for Food Application of Black Taro
2016
Jeon, Y.H., Seoul National University, Seoul, Republic of Korea | Lee, J.W., Seoul National University, Seoul, Republic of Korea | Son, Y.J., Seoul National University, Seoul, Republic of Korea | Hwang, I.K., Seoul National University, Seoul, Republic of Korea
The physicochemical properties, antioxidant capacities, and sensory optimization of taro (Colocasia esculenta) under different aging conditions were investigated to develop black taro. Black taro was processed in three steps (steaming: 95±3Celsius for 1 h; aging: 85, 90, 95Celsius for 20, 40, and 60 h; drying: 60Celsius for 24 h) and ground into a powder for all experiments. Black taro showed an increased crude fiber content and browning index compared to raw taro. Calcium oxalate contents, reducing sugar contents, moisture contents, and lightness values were decreased during the processing of taro. Improvements in total polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were observed in the black taro samples aged at higher temperature. Response surface methodology was used for sensory optimization, and the optimum aging conditions with the highest acceptance values were found to be 88.73Celsius for 39.50 h for taste, and 88.82Celsius for 42.60 h for overall acceptance.
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