Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

Journal of Food Science and Technology

Volumn 50, Issue 1, 2013, Pages 94-100

  Kaur, Maninder ^a   Kaushal, Pragati ^a   Sandhu, Kawaljit Singh ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b CHAUDHARY DEVI LAL UNIVERSITY   (India)

Author keywords

Flour; Functional; Pasting; Physicochemical; Potato; Taro

Indexed keywords

FLOUR; FUNCTIONAL; PASTING; PHYSICOCHEMICAL; POTATO; TARO;

CARBOHYDRATES; CORRELATION METHODS; PRINCIPAL COMPONENT ANALYSIS; VISCOSITY;

WATER ABSORPTION;

COLOCASIA ESCULENTA; GLYCINE MAX; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84870321582     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0227-6     Document Type: Article

References (35)

1. Aboubakar NYN, Scher J, Mbofung CMF (2008) Physicochemical, thermal properties and micro structure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J Food Eng 86:294-305 (Pubitemid 350296483)
2. Akubor PI (2005) Effects of defatting on chemical, functional and storage properties of melon (Colocynthis citrullus) seed flour. J Food Sci Technol 42:472-474 (Pubitemid 41768921)
3. Akubor PI (2007) Chemical, functional and cookie baking properties of soybean/maize flour blends. J Food Sci Technol 44(6):619-622 (Pubitemid 350220392)
4. AOAC (1984) Official methods of analysis, 14th edn. Association of Official Analytical chemists, Arlington
5. Aprianita A, Purwandari U, Watson B, Vasiljevic T (2009) Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. Food Res Int 16:507-520
6. Aryee FNA, Oduro I, Ellis WO, Afuakwa JJ (2006) The physicochemical properties of flour samples from the roots of 31 varieties of cassava. Food Control 17:916-922
7. Del Rosario AV, Lorenz K (1999) Pasta products containing taro (Colocasia esculenta L. Schott) and chaya (Cnidoscolus Chayamansa L. Mcvaugh). J Food Process Preserv 23:1-20 (Pubitemid 129510230)
8. Huang CC, Chen WC, Wang CCR (2007) Comparison of Taiwan paddy- and upland-cultivated taro (Colocasia esculenta L.) cultivars for nutritive values. Food Chem 102:250-256 (Pubitemid 44839089)
9. Iwuoha CI, Kalu FA (1995) Calcium oxalate and physico-chemical properties of cocoyam (Colocasia esculenta & Xanthosoma saggittfolium) tuber flours as affected by processing. Food Chem 54:61-66
10. Jamin FF, Flores RA (1998) Effect of additional separation and grinding on the chemical and physical properties of selected corn dry-milled streams. Cereal Chem 75:166-170 (Pubitemid 28132006)
11. Jane JL, Shen L, Lim S, Kasemsuwan T, Nip WK (1992) Physical and chemical studies of taro starches and flours. Cereal Chem 69:528-535
12. Kaur M, Sandhu KS (2010) Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars. J Food Sci Technol 47:273-278
13. Kaur M, Singh N (2005) Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chem 91:403-411 (Pubitemid 40023270)
14. Kaur M, Singh N (2007) Relationships between various functional, thermal and pasting properties of flours from different Indian Black gram (Phaseolus mungo L.) cultivars. J Sci Food Agric 87:974-984 (Pubitemid 46661501)
15. Kaur M, Sandhu KS, Singh N (2007a) Comparative study of the functional, thermal and pasting properties of flours from different field pea and pigeon pea cultivars. Food Chem 104:259-267 (Pubitemid 46561124)
16. Kaur M, Singh N, Sandhu KS (2007b) Preparation and characterization of protein isolates from different lentil (Lens culinaris) cultivars. J Food Sci Technol 44:327-329 (Pubitemid 46693456)
17. Lin MJY, Humbert ES, Sosulski FW (1974) Certain functional properties of sunflower meal products. J Food Sci 39:368-371
18. Mbofung CMF, Aboubakar NYN, Abdou Bouba A, Balaam F (2006) Physicochemical and functional properties of six varieties of taro (Colocasia esculenta L. Schott) flour. J Food Technol 4:135-146
19. McWatters KH, Heaton K (1979) Quality characteristics of ground beef patties extended with moist-heated and unheated seed meals. J Am Oil Chem Soc 56:86A-90A
20. Mega JA (1992) Taro: composition and food uses. Food Rev Int 8:443-473
21. Njintang NY, Mbofung CMF (2006) Effect of precooking time and drying temperature on the physicochemical characteristics and in vitro carbohydrate digestibility of taro flour. Lebensm-Wiss Technol 39:684-691 (Pubitemid 43348365)
22. Njintang NY, Mbofung CMF, Waldron KW (2001) In vitro protein Digestibility and physicochemical properties of dry red bean flour (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour. J Agric Food Chem 49:2465-2471 (Pubitemid 32843276)
23. Njintang YN, Mbofung CMF, Moates KG, Parker L, Fauld CB, Smith AC (2007) 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 (Pubitemid 46560177)
24. Onimawo IA, Asugo S (2004) Effects of germination on the nutrient content and functional properties of pigeon pea flour. J Food Sci Technol 41(2):170-174
25. Pawar VD, Ingle UM (1988) Functional properties of raw and cooked moth bean (Phaseolus acontifolius Jacq) flours. J Food Sci Technol 25(4):186-189
26. Perez E, Schultzb FS, Pacheco de Delahaye E (2005) Characterization of some properties of starches isolated from Xanthosoma Saggitifolium (tannia) and Colocasia esculenta (taro). Carbohydr Polym 60:139-145 (Pubitemid 40480070)
27. Ragaee S, Abdel-Aal EM (2006) Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chem 95:9-18 (Pubitemid 43181185)
28. Russell PL (1987) The aging of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry. J Cereal Sci 6:147-158
29. Sharma YK, Subramanian N (1994) Comparative studies on functional properties of Soymeals from 'Kalitur' and 'Bragg' varieties. J Food Sci Technol 31(1):27-31
30. Singh U (2001) Functional properties of grain legume flours. J Food Sci Technol 38:191-199 (Pubitemid 32684187)
31. Singh N, Kaur M, Sandhu KS, Guraya HS (2004) Physicochemical, thermal, morphological and pasting properties of starches from some Indian black gram (Phaseolus mungo L.) varieties. Starch 56:535-544
32. Sosulski FW (1962) The centrifuge method for determining flour absorption in hard red spring wheats. Cereal Chem 39:344-350
33. Tagodoe A, Nip WK (1994) Functional properties of raw and precooked taro (Colocasia esculenta) flours. Int J Food Sci Technol 29:457-462
34. Tattiyakul J, Asavasaksakul S, Pradipasena P (2005) Chemical and physical properties of flour extracted from taro (Colocasia esculenta L. Schott) grown in different regions of Thailand. Sci Asia 32:279-284 (Pubitemid 44639777)
35. Zaidul ISM, Norulaini NAN, Omar AKM, Yamauchi H, Noda T (2007) RVA analysis of mixtures of wheat flour and potato, sweet potato, yam and cassava starches. Carbohydr Polym 69:784-791 (Pubitemid 46776859)