Physicochemical Properties of Taro Flours with Different Drying, Roasting and Steaming Conditions |
Moon, Ji-Hye
(Korea Food Research Institute)
Choi, Hee-Don (Korea Food Research Institute) Choi, In-Wook (Korea Food Research Institute) Kim, Yoon-Sook (Korea Food Research Institute) |
1 | Kwon JH, Lee GD, Lee SJ, Chung SK, Choi JU. Changes in chemical components and physical properties with freeze drying and hot air-drying of Dioscorea batatas. J. Korean Soc. Food Sci. Nutr. 27: 908-913 (1998) |
2 | Sodhi NS, Singh N. Morphological, thermal, and rheological properties of starches separated from rice cultivars grown in India. Food Chem. 80: 99-108 (2003) DOI ScienceOn |
3 | Yue P, Rayas-Duarte P, Elias E. Effect of drying temperature on physicochemical properties of starch isolated from pasta. Cereal Chem. 76: 541-547 (1999) DOI |
4 | Lee GC, Kim SJ, Koh BK. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of tarakjuk. Korean J. Food Sci. Thechnol. 35: 905-913 (2003) |
5 | Tie J, Park HY, Ryu GH. Characteristics of cereals prepared by extrusion-cooking and freeze-drying. Korean J. Food Sci. Technol. 37: 757-762 (2005) |
6 | Lee BY, Choi HS, Hwang JB. Analysis of food components of Gastrodiae Rhizoma and changes in several characteristics at the various drying conditions. Korean J. Food Sci. Technol. 34: 37-42 (2002) |
7 | Chung HS, Kim JK, Youn KS. Effects of roasting temperature on phycochemical properties of Job's tears (Coix lachryma Jobi L. var ma-yeun) powder and extracts. Korean J. Food Preserv. 13: 477-482 (2006) |
8 | Hwang JK, Kim CT, Cho SJ, Kim CJ. Effects of various thermal treatments on physicochemical properties of wheat bran. Korean J. Food Sci. Technol. 27: 394-403 (1995) |
9 | Lim JH, Kim JH, Seo YH, Moon KD. Effects of low-temperature blanching on physical properties of chestnut powder. Korean J. Food Sci. Technol. 31: 1216-1220 (1999) |
10 | Shih MC, Kuo CC, Chiang W. Effects of drying and extrusion on colour, chemical composition, antioxidant activities, and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chem. 117: 114-121 (2009) DOI ScienceOn |
11 | Kye SK. Water binding capacity of vegetable fiber. Korean J. Food Nutr. 9: 231-235 (1996) |
12 | Iwuoha CI. Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers. Food Chem. 85: 541-551 (2004) DOI ScienceOn |
13 | AOAC. Official Method of Analysis of AOAC Intl. 15th ed. Method 777, 780, 788. Association of Official Analyticical Communities, Arlington, VA, USA (1990) |
14 | Ku KM, Kim HS, Kim BS, Kang YH. Antioxidant activities and antioxidant constituents of pepper leaves from various cultivars and correlation between antioxidant activities and antioxidant constituents. J. Appl. Biol. Chem. 52: 70-76 (2009) DOI |
15 | Donovan JW. Phase transitions of the starch-water system. Biopolymers 18: 263-267 (1979) DOI |
16 | Prosky L, Asp N, Swizer TF, Devries J, Furda I. Determination of insoluble and total dietary fiber on foods and food products: Interlaboratory study. J. AOAC Int. 71: 1017-1023 (1988) |
17 | Anderson RA. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem. 59: 265-271 (1982) |
18 | Phillips RD, Chinnan MS, Granch AL, Miller J, Mcwatters KH. Effects of pre-treatment on functional and nutritional properties of cowpea meal. J. Food Sci. 53: 805-809 (1998) |
19 | Jeong JW, Park KJ, Lee HJ, Kim JH, Kwon KH. Effect of immersion liquids on quality characteristics of peeled taro during storage. Korean J. Food Sci. Technol. 38: 742-750 (2006) |
20 | Njintang YN, Mbofung CMF. Development of taro (Colocasia esculenta L. Schott) flour as an ingredient for food processing: Effect of gelatinisation and drying temperature on the dehydration kinetics and colour of flour. J. Food Eng. 58: 259-265 (2003) DOI ScienceOn |
21 | Aboubakar, Njintang YN, Scher J, Mbofung CMF. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J. Food Eng. 86: 294-305 (2008) DOI ScienceOn |
22 | MFAFF. Marketing policy bureu. p. 9. Present condition and actual production of vegetables from greenhouse. Ministry for Food, Agriculture, Forestry and Fisheries, Gyeonggi-do, Korea (2010) |
23 | Njintang YN, Mbofung CMF, Moates GK, Parker ML, Craig F, Smith AC, Waldron WK. Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste). J. Food Eng. 82: 114-120 (2007) DOI ScienceOn |
24 | Njintang YN, Mbofung CMF. Effect of precooking time and drying temperature on the physico-chemical characteristics and invitro carbohydrate digestibility of taro flour. Lebensm. -Wiss. Technol. 39: 684-691 (2006) DOI |
25 | Sajeev MS, Manikantan MR, Kingsly ARP, Moorthy SN, Sreekumar J. Texture analysis of taro (Colocasia esculenta L. Schott) cormels during storage and cooking. J. Food Sci. 69: 315-321 (2004) |
26 | Jane J, Shen L, Chen J, Lim S, Kasemsuwan T, Nip WK. Physical and chemical studies of taro starches and flours. Cereal Chem. 69: 528-535 (1992) |
27 | Kim EK, Kim CJ. Physicochemical and processing property of taro and taro starch. Food Ind. Nutr. 3: 55-64 (1998) |
28 | Kim EK, Chung EK, Lee HO, Yum CA. A study on physicochemical properties of taro during the pretreatment process of making toranbyung. J. East Asian Soc. Dietary Life 5: 255-262 (1995) |
29 | Allen ON, Allen EK. The manufacture of poi from taro in Hawaii. Hawaii Agriculture Experiment Station. Honolulu, HI, USA (1933) |
30 | Godoy CV, Tulin EE, Quevedo ES. Physicochemical properties of raw and blanched taro flours. J. Food Process. Pres. 16: 239-252 (1992) DOI |
31 | Crabtree J, Baldry J. The use of taro products in bread making. J. Food Technol. 17: 771-777 (1982) |
32 | Maga JA, Liu MB, Rey T. Taro extrusion. Carbohyd. Polym. 21: 177-178 (1993) DOI ScienceOn |
33 | Onyeike EN, Olungwe T, Uwakwe AA. Effect of heat-treatment and defatting on the proximate composition of some Nigerian local soup thickeners. Food Chem. 53: 173-175 (1995) DOI ScienceOn |
34 | Hong GP, Nip WK. Functional properties of precooked taro flour in sorbets. Food Chem. 36: 261-270 (1990) DOI ScienceOn |