scholarly journals Obtention of Taro Flour (Colocasia esculenta L.) and Its Potential in Bread Making

2021 ◽  
Vol 5 (3) ◽  
pp. 393-398
Author(s):  
Armindo Paixão ◽  
João Cardoso ◽  
André Loução ◽  
Deolinda Embaló ◽  
Clenice Costa ◽  
...  
Keyword(s):  
Colocasia Esculenta ◽  
Bread Making ◽  
Taro Flour

scholarly journals KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK MIE MOSAF (MODIFIED SATOIMO FLOUR) (Colocasia esculenta)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Eliantosi ◽  
Darius
Keyword(s):  
Hyaluronic Acid ◽  
Wheat Flour ◽  
Consumer Preferences ◽  
Colocasia Esculenta ◽  
Fiber Content ◽  
The Body ◽  
Tolerance Level ◽  
Physical Chemical ◽  
Taro Flour ◽  
The Many

Satoimo rich in Hyaluronic Acid ( HA ) , a substance produced naturally in the body and produce natural collagen . Taro flour relatively smooth and easy to digest useful for the preparation of pastries , cakes , breads and noodles . Noodle is one of the many products that are favored by all the community . Has conducted research aimed to analyze the characteristics of the physical, chemical and organoleptic noodles mosaf ( Colocasia esculenta ) . The treatment is done in this study is a comparison of wheat flour : flour mosaf with variations 450 g : 50 g ; 400 g : 100 g ; 350 g : 150 g ; 300 g : 200 g ; and 250 g : 250 g . The analysis in this study includes the analysis of the fiber content , elasticity and organoleptic ( color, taste, texture dam ) mosaf wet noodle . The results showed that the higher concentration mosaf flour is added , then the noodles fiber content becomes higher but getting lower elasticity , whereas the level of consumer preferences of the parameters of color, flavor and texture of getting down , the tolerance level of the composition of wheat flour : 400 g flour mosaf : 100 g .Keywords : noodles , satoimo , mosaf 

Effects of taro (Colocasia esculenta L. Schott) drying on the properties of taro flour and taro flour products

2021 ◽  
Vol 27 (3) ◽  
pp. 369-379
Author(s):  
Mai Deguchi ◽  
Seiko Ito ◽  
Reiko Motohashi ◽  
Eiko Arai
Keyword(s):  
Colocasia Esculenta ◽  
Taro Flour

scholarly journals ANALISA SIFAT FISIK DAN KANDUNGAN NUTRISI TEPUNG TALAS (Colocasia esculenta L.) PADA SUHU PENGERINGAN YANG BERBEDA

AGROINTEK ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 36-44
Author(s):  
La Choviya Hawa ◽  
Laras Putri Wigati ◽  
Dina Wahyu Indriani
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Colocasia Esculenta ◽  
Crude Fiber ◽  
Physical Parameters ◽  
Drying Process ◽  
Internal Factors ◽  
Taro Flour ◽  
Parameter Values ◽  
Level Reduction

Taro flour is one of dried products of taro (Colocasia esculenta L.). The characteristics of taro flour that low water content has an important role in determining the storage time. The presence of water in materials is influenced by internal factors of material, processing, moisture of storage and packaging materials. The water level reduction technique commonly used is by drying process, one of them is by using a tray dryer machine. The aim of the study was to analyze the physical properties, and nutritional content of taro flour produced from drying taro chips using a tray dryer machine at a drying temperature of 50°C, 60°C and 70°C with drying times 5, 6, and 7 hours. The physical parameters observed were water content, density and color, the nutritional parameters observed were protein, fat, ash, carbohydrates and crude fiber. The results of study showed that the water content ranged from 6.14 - 8.34%, density ranged from 0.45 - 0.57 kg/m3 and the lightness parameter values ranged from 69.9 - 72.0, with redness values between 12.2 - 12.8 and yellowness values between 11.5 - 13.1. The highest values of protein, fat and carbohydrate were 8.34%, 0.38% and 86.94%. The highest ash and crude fiber values were 3.84% and 2.99%.

scholarly journals Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.)

2018 ◽  
Vol 55 (10) ◽  
pp. 4244-4255 ◽  
Author(s):  
C. A. Pensamiento-Niño ◽  
C. A. Gómez-Aldapa ◽  
B. Hernández-Santos ◽  
J. M. Juárez-Barrientos ◽  
E. Herman-Lara ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Colocasia Esculenta ◽  
Taro Flour ◽  
Mango Pulp

scholarly journals Gluten-free pasta elaborated with taro flour (Colocasia esculenta): a study of the employ of egg white and transglutaminase on the technological properties

2021 ◽  
Vol 10 (1) ◽  
pp. e52710111454
Author(s):  
Brunna Vilarinho Pereira Campos ◽  
Eveline Lopes Almeida
Keyword(s):  
Interaction Effect ◽  
Raw Materials ◽  
Egg White ◽  
Colocasia Esculenta ◽  
Gluten Free ◽  
Positive Interaction ◽  
Free Products ◽  
Cooking Properties ◽  
Taro Flour ◽  
Egg White Powder

Taro (Colocasia esculenta), like any tuber, lacks the proteins that form the gluten network, making it a possible source of carbohydrates in the production of gluten-free products. This study aimed to enable the production of gluten-free pasta elaborated with taro flour. To help with the pasta structure, egg white was used as a protein source, and the transglutaminase enzyme was used as a processing aid. Pasta was produced with varying the contents of egg white powder (5 to 50% replacement in flour) and transglutaminase (0.005 to 0.05% flour base) according to a complete 2² factorial design containing 7 assays. The pasta was evaluated for pH, instrumental color parameters, cooking properties, and texture. The results were analyzed using Response Surface Methodology. Egg white contributed to increasing the chroma and hue angle, while transglutaminase only increased the chroma. Both egg white and transglutaminase showed a positive interaction effect for cooking time and increased weight of cooked pasta, and a negative interaction effect on firmness. However, these raw materials had no significant effect on the volume increase of the cooked pasta and cooking loss. The lowest contents of egg white and transglutaminase enzyme used in this study have already sufficient to structure the gluten-free pasta elaborated with taro flour, which provides adequate technological characteristics to it.

scholarly journals FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L)

2018 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Noli Novidahlia ◽  
Lia Amalia ◽  
Brida Januarisca
Keyword(s):  
Sweet Potato ◽  
Sensory Quality ◽  
Chemical Properties ◽  
Colocasia Esculenta ◽  
Quality Test ◽  
Ipomea Batatas ◽  
Taro Flour ◽  
Sensory Qualities ◽  
Purple Sweet Potato

Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.

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