Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions

Journal of Food Engineering

Volumn 91, Issue 3, 2009, Pages 373-379

  Aboubakar, ^a   Njintang, Nicolas Y ^b   Scher, Joel ^c   Mbofung, Carl M F ^a  

^a National School of Agro Industrial Sciences   (Cameroon)

^b UNIVERSITY OF NGAOUNDERE   (Cameroon)

^c UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Calcium oxalate crystals; Cooking; Hardness; Physicochemical properties; Taro

Indexed keywords

ACIDS; CALCIUM; CALCIUM ALLOYS; CRYSTALS; GELATION; INDUSTRIAL CHEMICALS; IODINE; LEACHING; PROTEINS; STARCH; SUGAR (SUCROSE); SUGARS;

ABSORBANCE; ACID HYDROLYSES; BOILING SOLUTIONS; CALCIUM OXALATE CRYSTALS; CELL SEPARATIONS; COLOCASIA ESCULENTA; COOKING; COOKING CONDITIONS; GELATINISATION; IODINE INDICES; IODINE VALUES; OXALATE CONTENTS; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTIES; RESISTANT STARCHES; SIGNIFICANT REDUCTIONS; SOLUBLE PROTEINS; SOLUBLE SUGARS; STEAM COOKING; TARO; TARO CORMS;

HARDNESS;

CITRUS LIMON; COLOCASIA ESCULENTA; TAMARINDUS INDICA;

EID: 57649178660     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.09.030     Document Type: Article

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