Academic literature on the topic 'Taro flour'
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Journal articles on the topic "Taro flour"
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Rafi, Mohamad, Sifa Awalul Fikriah, Rifki Husnul Khuluk, and Utami Dyah Syafitri. "Discrimination of cassava, taro, and wheat flour using near-infrared spectroscopy and chemometrics." Jurnal Kimia Sains dan Aplikasi 23, no. 10 (September 5, 2020): 360–64. http://dx.doi.org/10.14710/jksa.23.10.360-364.
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There is a difference in the selling price for cassava, taro, and wheat flour, with taro flour having a higher price. It could be a reason for adulterating the taro flour from the other two flours and reducing quality. This study aims to distinguish the three types of flour using the near-infrared (NIR) spectra combined with chemometrics. The NIR spectra of all samples were measured at a wavelength of 1000-2500 nm. The multivariate analysis used was principal component analysis (PCA), and PCA followed with discriminant analysis (DA). The preliminary process of the signal using area normalization was carried out before the multivariate analysis. The PCA results showed that most of the samples were grouped in their respective groups except for two samples, namely 1 sample of taro flour and 1 sample of cassava flour. Meanwhile, the PCA-DA results using seven main components showed that the three samples were grouped well. DA validation was carried out using the cross-validation method, showing that the samples could be identified into their respective groups. Therefore, a combination of NIR spectrum and chemometric analysis can be used to differentiate cassava, taro, and wheat flour
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Miamoto, Juliana De Brito Maia, Joelma Pereira, and Suzan Kelly Vilela Bertolucci. "Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food." Nutrição Brasil 17, no. 1 (June 17, 2018): 9. http://dx.doi.org/10.33233/nb.v17i1.716.
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TTaro root (Colocasia esculenta L.), a starch based plant widely grown for direct consumption, has been produced for more than 2000 years in regions with a tropical climate. In Brazil, it is a crop grown by small producers, using it for direct consumption. Some industries use the tubers for preparation of baby food; however, there is no industrial processing of taro root. It contains high caloric and protein value and has elements such as phosphorus and potassium and B-complex vitamins; moreover, in popular medicine, it has recognized medicinal properties of detoxification, purification, anti-beriberi properties, etc. The purpose of this study was to determine, characterize and obtain whole taro root flour and its subproducts (mucilage and residue from mucilage extraction) by means of physical-chemical analyses, with a view toward discovering its potential qualities as a functional food. The freeze-dried flours of taro root had considerable proximate composition with lipid values below wheat flour. Starch appeared in the three types of taro root flour at significant levels. The nutritional fiber content was on average 50% greater than the daily requirements of an individual. The minerals Zn, Fe and Mn appeared at levels able to meet significant percentages of the daily needs of children, as well as the vitamin C and β-carotene content. Phytochemical compounds, saponins, anthocyanins and polyphenols were present in all the flours. As a result, we concluded that these taro root flours constitute a viable alternative to production of bakery products based on their starch content. Whole taro root flours and their subproducts may be considered as having potential for functional foods due to their vitamin, mineral, protein and phytochemical content, in addition to their expressive quantity of fiber.Key-words: chemical composition of foods, taro root flour, nutritional fiber, vitamin C, β-carotene, phytochemicals.
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Surono, Ingrid S., and Koen Venema. "Modulation of Gut Microbiota Profile and Short-Chain Fatty Acids of Rats Fed with Taro Flour or Taro Starch." International Journal of Microbiology 2020 (August 18, 2020): 1–15. http://dx.doi.org/10.1155/2020/8893283.
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To investigate the effect of flour and starch of the Indonesian native tuber “taro” on the composition and activity of the gut microbiota in diabetic rats, streptozotocin (STZ)-induced diabetic rats were fed normal chow (AIN), or AIN in which corn starch was replaced by either taro flour or purified taro starch for 4 weeks. Fecal samples were collected at baseline and after 4 weeks, and the composition of microbial communities was measured using 16S rRNA sequencing, while SCFAs were measured using ion chromatography. Bodyweight declined upon DM induction with STZ. Feeding taro starch led to a lower reduction in bodyweight than feeding taro starch, but this was only significant for taro starch in weeks 2, 3, and 4 (p=0.02, p=0.01, and p<0.01, respectively). Both taro starch and taro flour induced changes in the gut microbiota composition compared to AIN, which were different for taro flour and taro starch. Bifidobacterium, Sutterella, and Prevotella were markers for taro flour feeding, while Anaerostipes was a marker for taro starch feeding. Induction of diabetes also led to changes in the microbiota composition. Random Forest correctly predicted for 16 of 18 samples whether rats were diabetic or not and correctly predicted 6 of 12 microbiota samples belonging to either taro flour- or taro starch-fed groups, indicating also some significant overlap in the substrate, as expected. Taro starch and taro flour both led to a significant increase in the fecal concentrations of acetate, propionate, and butyrate.
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Fitriani, Nurjannah, and Rahmi Holinesti. "The Quality Of Nastar Produced From The Substitution Of Taro Flour." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 1 (April 30, 2022): 56. http://dx.doi.org/10.24036/jptbt.v3i1.292.
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This study aims to analyze the quality of nastar resulting from the substitution of taro flour as much as 15%, 30%, and 45% which includes shape, color, aroma, texture, and taste. This type of research is a true experiment using the Completely Randomized Design (CRD) method and carried out with 4 treatments and 3 repetitions. This research was conducted in August – September 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The object of this research is nastar by replacing wheat flour with taro flour as much as 15%, 30%, and 45% of the quality of nastar. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of taro flour nastar. Data analysis used Analysis of Variance (ANOVA). If there is a significant effect, the Duncan test will be carried out. The results showed that the substitution of taro flour had no significant effect on the quality of the shape, aroma, texture, and taste of taro flour nastar. While a significant effect is on the quality of color and taro itching on taro flour nastar. The result of the best quality test of taro flour nastar is the treatment (X1) with 15% taro flour substitution. For further research, it is recommended to conduct further research on nutritional content or shelf life with the best substitution of taro flour as much as 15% (X1)
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Ardianti, Dila Yunita, Rista Anggriani, and Sukardi Sukardi. "PEMBUATAN COOKIES SUBSTITUSI TEPUNG TALAS (Colocasia esculenta (L) Schot) DAN TEPUNG DAUN KELOR (Moringa oleifera Lamk)." Food Technology and Halal Science Journal 2, no. 1 (January 31, 2019): 167. http://dx.doi.org/10.22219/fths.v2i1.12973.
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Cookies are products that have a sweet taste with ingredients derived from wheat flour. Wheat flour can be replaced with local raw materials, such as taro flour. Moreover, cookies need to be added to functional compounds, namely Moringa leaf flour which has antioxidant properties and give a green color to the product produced. The purpose of this study was to determine the physical-chemical and organoleptic cookies substituted with taro flour and fortified with Moringa leaf flour and to determine the effect of using taro flour and Moringa leaf flour on antioxidant activity in cookies. This study used a Completely Randomized Design (CRD) which is arranged in a simple manner and with data retrieval, in which each study carried out 4 replications. The factor was the concentration of taro flour and moringa leaf flour. The parameters analyzed were water content, ash, protein, fat, carbohydrate, fiber, the activity of antioxidants, and color. While the organoleptic tests were color, taste, and texture. Cookies for substitution of taro flour and fortification of moringa leaf flour have a very significant effect on K1 (Wheat flour 40 g + Taro flour 50 g + Moringa leaf flour 10 g) on parameters 1,92% of water, 2,11% of ash, 23,34% of fat, 7,52% of the protein in color parameters produces greenish color (a-) 4.65 and yellowish color (b +) 15,83, and organoleptic test appearance 2,60, in treatment K5 (Wheat Flour 40 g + Taro flour 58 g + Moringa leaf flour 2 g) had a very significant effect on fiber content parameters 0,18%, carbohydrate content 71,59%, texture 36,43 N / m2 and in the organoleptic test taste 3.60, treatment K4 ( K4: 40 g of Wheat flour, 56 g of Taro flour, 4 g of Moringa leaf flour) has the highest brightness test value (L) of 46,00 and in the highest value organoleptic parameters of treatment K3 (40 g of Wheat Flour, 54 g of Taro Flour, 6 g of Moringa leaf flour) of 2,75.
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Peka, Sarisando Mbinu, Gemini Malelak, and Pieter Rihi Kale. "PENGARUH PENGGUNAAN TEPUNG KELADI (Colocasia Esculenta) SEBAGAI PENGGANTI TAPIOKA TERHADAP KUALITAS ORGANOLEPTIK SOSIS BABI 1 (The effect of using taro flour (colocasia esculenta) as substitution of tapioca on organoleptics quality of pork sausage)." JURNAL NUKLEUS PETERNAKAN 8, no. 1 (June 21, 2021): 1–5. http://dx.doi.org/10.35508/nukleus.v8i1.3620.
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The purpose of this study was to determine the effect of using flour taro as a substitution of tapioca on organoleptic quality of cooked pork sausage. Completely Randomized Design (CRD) with four treatments and three replications was used in this experiment. The treatment consisted of TK0 = without addition of taro flour (Control), TK50 = Use of tapioca flour 50% + flour 50%, TK75 = Use of tapioca flour 25% + flour 75%, and TK100 = Flour 100% (tapioca 0 %). The results showed that using of flour taro was highly significant (P<0.01) influenced the color, aroma and taste of pork sausage. As the taro flour increased, the color of sausage changed to brown, reduced the aroma and taste of sausage. To sum up, using taro flour 50%-100% as a substitution of tapioca flour causes the sausage become browner; reduce aroma and taste.
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Anjalani, Ria, Maria Haryulin Astuti, and Febriana Dewi Pertiwi. "SIFAT KIMIA DAN ORGANOLEPTIK BAKSO DAGING KERBAU DENGAN PENAMBAHAN TEPUNG TALAS LOKAL PADA LEVEL BERBEDA." ZIRAA'AH MAJALAH ILMIAH PERTANIAN 45, no. 1 (February 15, 2020): 38. http://dx.doi.org/10.31602/zmip.v45i1.2475.
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This study aimed to find out the effect of adding local taro flour at different levels on the chemical and organoleptik properties of buffalo meatballs. This study used a Completely Randomized Design with 5 treatments and 4 replications for each treatment i.e. P0 (100% tapioca flour), P1 (87,5% tapioca flour and 12,5% taro flour), P2 (75% tapioca flour and 25% taro flour), P3 (62,5% tapioca flour and 37,5% taro flour), and P4 (50% tapioca flour and 50% taro flour). Chemical properties of buffalo meatballs were analyzed with variance analysis and further results were evaluated by Tukey Test. Organoleptic properties of buffalo meatballs were analyzed non parametrically by Friedman Test. The difference percentage of taro flour showed a significant different on dry matter and protein content of buffalo meatballs (P<0.05). However, it showed a non significant difference on fat content of buffalo meatballs (P>0.05). The difference percentage of taro flour also showed a non significant difference on organoleptic properties of buffalo meatballs (P>0.05). The best of dry matter, protein, and fat content were obtained in P0 and P2 at 30.51%; 9.08%; and 1.13%, respectively. Color, taste, and flavor of meatballs were preferred by panelists in P0. Texture and elasticity of meatballs were preferred by panelists in P1.
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Salazar, Diego, Mirari Arancibia, Iván Ocaña, Roman Rodríguez-Maecker, Mauricio Bedón, María Elvira López-Caballero, and María Pilar Montero. "Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador." Agronomy 11, no. 9 (August 25, 2021): 1693. http://dx.doi.org/10.3390/agronomy11091693.
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Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ > G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.
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Sefni, Sefni, Efrizal Efrizal, and Resti Rahayu. "Pemanfaatan Kombinasi Tepung Daun Talas (Colocasia esculenta L. Schott) dan Tepung Kedelai dalam Formulasi Pakan Buatan terhadap Pertumbuhan Berat Ikan Gurami (Osphronemus goramy L.)." Metamorfosa: Journal of Biological Sciences 6, no. 1 (April 15, 2019): 44. http://dx.doi.org/10.24843/metamorfosa.2019.v06.i01.p08.
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Research on utilization the combination of taro leaves flour (Colocasia esculenta L. Schott) and soybean flour in artificial feed on the growth weight of carp fish (Osphronemus gourami L.) was conducted from February to April 2016. The aim of this research was to determine the percentage of utilization the combination of taro leaves four and soybean flour in artificial feed on the growth weight of carp fish. This research uses a completely randomized design (CRD) with 4 treatments and 3 replications. The treatment in this research was a combination of taro leaves flour in artificial feed about 0%, 5%, 10% and 15%. The results showed that the combination of taro leaves flour (Colocasia esculenta L. Schott) about (0, 5, 10 and 15%) with soybean flour in artificial feed formulation having the same effect (P>0,05) on the growth weight of carp fish.
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Nuhriawangsa, A. M. P., B. S. Hertanto, A. Budiharjo, W. Swastike, and L. R. Kartikasari. "Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal." IOP Conference Series: Earth and Environmental Science 902, no. 1 (November 1, 2021): 012011. http://dx.doi.org/10.1088/1755-1315/902/1/012011.
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Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.
Dissertations / Theses on the topic "Taro flour"
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Aboubakar, Inconnu. "Optimisation des paramètres de production et de conservation de la farine de Taro (Colocasia esculenta)." Thesis, Vandoeuvre-les-Nancy, INPL, 2009. http://www.theses.fr/2009INPL005N/document.
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L’étude de l’optimisation des paramètres de production et de conservation de la farine de taro (Colocasia esculenta) a permis de mieux comprendre le processus cuisson des tubercules et de conservation des farines. Les études de cuisson des tubercules de six variétés ont montré que la variété Ibo coco est celle qui cuit vite eu égard à ses bonnes propriétés thermiques. La cuisson des tubercules dans l’eau du robinet est la meilleure technique de cuisson comparativement aux cuissons, à la vapeur, dans les solutions acides de citron et de tamarin. Les études de détermination des conditions optimales de séchage et conservation de la farine de taro, en utilisant un vieillissement accéléré à 10 et 20 jours de stockage à 45°C à des activité en eau de 0,07 ; 0,11 ; 0,23 ; 0,33 ; 0,53 ont permis de montrer que le vieillissement après 10 jours de stockage était suffisant pour les analyses. De plus l’application du modèle BET lors des mesures des isothermes de sorption, a permis de déterminer les teneurs en eau mono moléculaires théorique et expérimentale. Les farines produites à la teneur en eau mono moléculaire, donnent une pâte ayant des caractéristiques texturales proches de celles de la pâte traditionnelle. Toutefois, la conservation de ces farines à différentes fractions particulaires (75, 150 et 250 µm) montre que les petites fractions particulaires (75 µm) absorbent plus vite de l’eau que les autres fractions particulaires et sont de ce fait plus susceptibles à la détériorationStudy on optimization of production and storage parameters of the taro (Colocasia esculenta) flour permitted to better understanding the cooking process of taro tubers and storage of taro flours. Studies of cooking of six varieties of tubers showed that the variety Ibo coco had high rate of cooking, due to his good thermal properties. The cooking of tubers in the faucet water is the best technique of cooking compared to, steam cooking, lemon and tammarin cooking. Studies of determination of the optimal conditions of drying and storage of the taro flour, using an accelerated ageing to 10 and 20 days of storage at 45°C to the activity in water of 0,07; 0,11; 0,23; 0,33; 0,53, showed that the ageing after 10 day of storage was sufficient for analyses. Besides the use of the BET model on sorption isotherms, permitted to obtain values of theorical and experimental monolayer water. Flours produced at this monolayer water, give dough with the textural characteristics near of those of traditional dough. However, the storage of these flours with different particle sizes (75, 150 and 250 µm) shown that the small particle size (75 µm) absorb water quickly than other flours, and they are more susceptible to the deterioration
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Himeda, Makhlouf. "Propriétés physico-chimiques et rhéologiques de la farine et de l'amidon de taro (Colocasia esculenta L. Schott) variété Sosso du Tchad en fonction de la maturité et du mode de séchage." Thesis, Université de Lorraine, 2012. http://www.theses.fr/2012LORR0262/document.
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Les résultats montrent que la teneur en cendres, protéines brutes, sucres disponibles, oxalates totaux, amidons et phosphore augmente significativement (p<0,05) avec la maturité. En revanche la teneur en amylose baisse avec la maturité. La capacité d'absorption d'eau, l'indice de solubilité, la température et l'enthalpie de gélatinisation (delta H) des farines et amidons augmentent significativement (p<0,05) en fonction du degré de maturité. Quel que soit le degré de maturité, les granules d'amidon ont présenté un diffractogramme caractéristique de type "A". Les précurseurs de brunissement augmentent significativement (p<0,05) avec le degré de maturité. Le paramètre L* des farines et des pâtes augmente alors que a* diminue en fonction du degré de maturité. Le paramètre L* est plus élevé et a* moins élevé dans le cas du séchage électrique que le séchage solaire. Les caractéristiques sensorielles des pâtes de taro Sosso sont affectées positivement par le degré de maturité et le séchage électrique. L'acceptabilité générale des pâtes de taro Sosso est corrélée à la couleur de celles-ci. Cette étude suggère que 10 mois de maturité de taro Sosso et le séchage électrique (40°C) sont des conditions favorables à l'obtention des pâtes de qualité acceptableResults showed that the ash content, crude proteins, available sugars, total oxalate, starch and phosphorus content increased significantly with the maturity stage. On the other hand the amylose content decreased as function of the maturity. The water adsorption capacity, the water solubility index, the temperature and the enthalpy of gelatinization of the flour and starch increased significantly with the maturity stage. Irrespective of the degree of maturity the starch granules diffractogramm were exhibited an "A" type cristallinity. The browning indicators increased significantly (p<0.05) with the maturity stage of the tuber. The color coordinate L* of the flours and that of its dough increased while a* decreased with the maturity stage. These two coordinates lend themselves better with electric drying than solar drying. The sensory characteristics of the taro Sosso dough were positively affected by the maturity stage and electric drying. The overall acceptability of taro Sosso dough was correlated with its color. These results suggest that 10 months of the taro Sosso maturity and the electric drying (40°C) are the best conditions to obtain the acceptable pastes. These optimum conditions might be used to produce the taro flour at industrial scale
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Akrour, Houria. "Etude gitologique du gisement de fluorine du Moulinal (Saint-Jean-de-Jeannes, Tarn)." Grenoble 2 : ANRT, 1988. http://catalogue.bnf.fr/ark:/12148/cb37611132q.
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Perez, Sira Elevina E. "Determination of the correlation between amylose and phosphorus content and gelatinization profile of starches and flours obtained from edible tropical tubers using differential scanning calorimetry and atomic absorption spectroscopy." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000pereze.pdf.
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Tunková, Martina. "Městské lázně." Master's thesis, Vysoké učení technické v Brně. Fakulta architektury, 2010. http://www.nusl.cz/ntk/nusl-215713.
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Ju, Ruey-Tzz, and 朱瑞姿. "The physicochemical and sensory properties of taro paste and flour." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/90243754749194379903.
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碩士靜宜大學
食品營養學系
84
Taro paste is one of the most important and popular products in taro processing. Taro paste can be made into different filling for bakery goods.However, the quality of taro paste is strongly affected by the texture profile.It is necessary to investigate the influenced factors on the texture, rheological and sensory profile of taro flour. Another concerning problems ofthe study shelf-life of taro corm. It is necessary to extend the shelf-life of raw taro. Therefore, there are two major purpose in this study inculding to investigate the effect of steam-cooking and agitation time on the texture, rheological and sensory profiles of taro paste and to investigate physico- chemical properties of taro flour and rehydrated taro paste. The results showed that degree of gelatinization of taro starch was up to 98% when steam-cooked for 45 min. The apperance of taro was browned with extentof cooking time. The firmness and adhesiveness of cooked taro and taro paste were decreased with extent cooking time. Meanwhile, chewiness and gumminesswere also decreased significantly (p<0.05). In the effect of agitation time on texture profile of taro paste, firmness, adhesiveness, and viscosity were decreased with extent of agitation time. But the stickiness was increased with extent time. The processing of cooked taro flours included air-drying and drum-drying. The results showed that rehydrated taro paste from drum-drying flour had more firmness and lighter than air-drying set. According to sensory evaluation results, rehydrated taro paste from drum- drying had competent quality with control sample. The taro aroma and flavor of taro paste had the highest intensity in control set and lowest in rehydrated air-drying sample (p<0.05). Highest stickiness was found in the rehydrated air-drying samples. Rehydrated drum-drying taro paste had similiar quality with control sample. The result suggest that drum-drying method would be the optimal method for taro flour processing. In the comparison of functional properties of different taro flours, the highest foaming capacity was found in raw taro flour. The highest fat absorption capacity and water holding capacity were found in drum-drying taroflour.
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Mawoyo, Bruce. "Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes." Thesis, 2017. http://hdl.handle.net/10321/2668.
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Submitted in fulfillment for the Master’s Degree in Food Science and Technology, Durban University of Technology, 2017.Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.
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Aprianita, Aprianita. "Assessment of underutilized starchy roots and tubers for their applications in the food industry." Thesis, 2010. https://vuir.vu.edu.au/15496/.
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Physicochemical properties of flours and starches isolated from tubers and roots commercially available in Australia and traditionally produced in Indonesia were investigated in this study. The results showed that these flours and starches may be utilized in certain food applications. Raw starchy materials from Australia included taro, yam, and sweet potato. Due to its narrow particle size distribution (1-64 μm), taro flour would be better suited in applications which require improved binding and reduced breakability. The paste of sweet potato flour and starch had higher clarity compared to those of yam and taro. All flours and starches showed variable pasting behavior.
In general, all starch samples had higher viscosity than that of flour samples. Taro flour had the highest viscosity among other flour samples. Yam flour and starch were more
stable against heat and mechanical treatments. An apparent shear thinning behavior was observed from the extracted mucilage. Concentration dependant flow behavior of all
mucilage samples was successfully fitted by the (Ostwald) Power Law, Hershel Buckley, and Casson models.
Meanwhile, flours and starches isolated from tubers and roots grown in Indonesia also had properties suitable for certain food applications. Compared to other flour samples,
cassava and canna flours contained the highest amount of total starch (TS). Taro starch had the lowest amount of TS among other starch samples with 75.44%. The highest amount of amylose was observed from yam and canna flours (25.24 and 23.19%, respectively). Among starch samples, canna starch contained the highest amylose content (30.38%), while taro had the lowest (7.64%). In terms of protein content, arrowroot flour had the highest amount (7.70%), in contrast to cassava flour which had the lowest (1.51%). Compared to other flours, canna and konjac flour were the most slowly digested which indicated by their high amount of
resistant starch (RS). Canna starch had the highest swelling power and viscosity than other starches and flours. The clearest paste was observed from cassava flour and starch as opposed to konjac starch which was the most opaque paste.
Subsequently, physicochemical properties of composite flours made of wheat flours at different protein contents (low and high protein contents) and canna or konjac flours at different level substitution (0, 25, 50, 75, and 100%) were prepared and analyzed.
Compared to that of wheat flour alone, the increasing level of canna flour from 0-100% significantly increased the amount of RS but decreased protein content of wheat-canna
composite flours. This substitution did not alter the TS, amylose, and amylopectin contents of these mixtures. Changes of physicochemical properties were also observed
in wheat-konjac composite flours. The increasing amount of konjac flour decreased the TS, amylose, amylopectin, and protein content of the mixtures. Substitution of wheat
flour with 75% of canna or konjac flours in HPWC (High Protein Wheat-Canna), HPWK (High Protein Wheat-Konjac), and LPWK (Low Protein Wheat-Konjac) increased the swelling power of these mixtures at 80 and 90◦C. In general, substitution of wheat flour with up to 50% of canna or konjac flours significantly decreased viscosity of composite flours. Further increase of canna or konjac flours did not cause any other observable decline. In addition, the substitution of wheat flour with canna or
konjac flours increased the gelatinization temperature of all composite flours.
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Shiau, Lih-Jen, and 蕭麗真. "Physicochemical properties of taro flours and starches from different varieties and development stages." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/59829899541482145244.
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碩士靜宜大學
食品營養學系
88
This study is undertaken to investigate the effect of variety and reproduction stage from two taro genuses on the physicochemical properties. The two taro genuses are Colocasia genera（prepared from taro corms of mein taro, dog-hoof taro,red-petiole taro, Kaohsiung 1 taro《paddy field and upland field》,and betelnut taro 《paddy field and upland field》）; and Xanthosoma genera （prepared from taro corm of kcx01 taro）.The physicochemical properties include the consistency of gel, the appearance of starch granule and its long/width ratio using Scanning Electron Microscope(SEM), the distribution of starch granule diameter using Mastersizer, the crystalline strength using X-Ray Diffraction Meter, the range of gelatinized temperature and enthalpy using Differential Scanning Calorimeter(DSC), the pasting property of gelatinized taro flours and starch using Rapid Visco-Analyser(RVA), and rhological properties during gelatinization and of retrogradation using Dynamic Rheometer(DR). Hope to compare that taro process and variety of improve. The crude fiber and crude ash content of taro floures from upland field were higher that paddy field. The crude protein and crude fat content of taro floures were stable after eight month. The total starch content of taro floures from paddy field were higher. Except for mein taro, increased with the proceed of development stage during eight month and were stable after eight month. The pasting temperatures of taro flours had a tendency of increase with the proceed of development stage while dog-hoof taro floures had the highest one. The peak viscosity and breakdown viscosity of taro flours had a tendency of increase with the proceed of development stage. The peak viscosity of taro flours while red-petiole taro starch had the highest one; The breakdown viscosity of taro flours while Kaohsiung 1 taro floures from upland field had the highest one.The final viscosity of taro starches were highest that taro starch. The setback viscosity of taro flours while red-petiole taro floures had the highest one. The results showed that the starch granule was polygonal inshape and the long/width ratio being high than 1.0 indicating that starch granule trend to be dissymmetry inshape. The x-ray diffractograms showed the taro starch were all A-type. All damping factors were high than 1 indicating that gelatinized starch was a glutinous phase. The different of taro starch from stages of development. The amylose content of taro starch decreased obviously and the diameter of starch granule increased obviously after eight month of development. The long/width ratio increased obviously after ten month of development. The onset and conclusive temperatures increased rapidly for the taro of twelve-month development. Except for red-petiole taro, the peak temperatures and pasting temperatures increased with the proceed of development stage during eight month and were stable after eighth month. The peak viscosity, breakdown viscosity, G’onset and G”onset decreased with the proceed of eight-month development stage and decreased slowly after eighth month. The final viscosity, setback viscosity, G’max, G”max, G’95℃ and G”95℃ had a tendency of decrease with the proceed of development stage. D〔v, 0.1〕、D〔v, 0.5〕、D〔v, 0.9〕、D〔4,3〕、D〔3,2〕、TG’onset、TG’’onset、TG’max and TG’’max had a tendency of increase with the proceed of development stage. The tanδ of retrograded taro starch decreased to less than 1.0 on the first day and decreased with the proceed of storage period. Which indicated that the structure tended to be an elastic phase. The kcx01 taro starch from Xanthosoma genus had the hightest amylose content, diameter of starch granule, peak temperature and pasting temperature; In addition, the D〔v, 0.5〕、D〔v, 0.9〕、D〔4,3〕、D〔3,2〕 were highest among different samples. The kcx01 taro starch had the highest gel consistency while red-petiole taro starch had the lowest one. The betelnut taro （upland field）had the hightest D〔v, 0.1〕value. The betelnut taro （paddy field）had the hightest long/width ratio while Kaohsiung 1 taro（paddy field）possessed the lowest one. The onset temperatures of paddy field starch were lower that upland field . The kcx01 taro starch had the highest G’max value and the highest G”max value in the original eight month while the value decreased rapidly during rest of the development stage. In general, the onset temperatures from DR(TG’onset value ranging from 67.1 to 81.1℃,TG’’onset value ranging from 67.3 to 80.6℃）、DSC（65.6 to 80.2℃）and RVA（71.5 to 83.9℃）were similar and the results showed that RVA>DR>DSC might be due to the difference from the effect of heating velocity, shear and concentration. There was a tendency among three methods increased with the proceed of the development stage. Tpeak from DSC and TG’max, TG”max from DR increased with the proceed of development stage. While those from RVA and G’max, G”max from DR decreased with the proceed of development stage showed a opposite trend.
Books on the topic "Taro flour"
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Jaime, Velásquez Rodríguez, and Fondo Editorial del Congreso del Perú., eds. Flor de tajo abierto: Impacto ambiental de la minería en la salud pública de los Andes centrales del Perú : informe final del grupo de trabajo. Lima: Fondo Editorial del Congreso del Perú, 2005.
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Publishing, Jangama. Plus Tard Je Serai Géniale Comme Mon ATSEM: Idée Cadeau Original Personnalisé Remerciement Pour ATSEM, Carnet de Notes A5 Ligné 110 Pages, Couverture Noire Motif Floral/fleur. Independently Published, 2021.
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Publishing, Jangama. Plus Tard Je Serai Géniale Comme Ma Soeur: Idée Cadeau Original Personnalisé Pour Sa Soeur et Soeur de Coeur, Carnet de Notes A5 Ligné, Couverture Noire Motif Floral/fleur. Independently Published, 2021.
Find full textBook chapters on the topic "Taro flour"
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Sharma, Harish K., Pragati Kaushal, and Bahadur Singh. "Taro Flour, Achu and Starch." In Tropical Roots and Tubers, 326–61. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118992739.ch9a.
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Tamam, Badrut. "Nutritional and Physical Characteristic of Sweet Potato and Taro Flour Modified by Amylolytic Enzyme." In ICoSI 2014, 67–72. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-287-661-4_8.
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Tu, C. C., W. K. Nip, and T. O. M. Nakayama. "Starch and Flour from Taro." In Small-Scale Processing and Storage of Tropical Root Crops, 249–57. CRC Press, 2019. http://dx.doi.org/10.1201/9780429306181-21.
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A. Onsay, Emmanuel, Kevin C. Baltar, Eleanor R. Galicia, and Ivan Ruzzel C. Pesino. "The Dynamics of Taro (Colocasia esculenta) through Value Chain Analysis and Crop Accounting in Partido District, Camarines Sur, the Philippines." In Sustainable Rural Development [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106853.
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This paper scrutinizes and evaluates the value chain of taro in Partido district, Camarines Sur, the Philippines. Taro (Colocasia Esculenta) is rich in carbohydrates and also a good replacement for wheat flour. However, it is well-known to farmers for its ability to produce a reasonable yield in poor soil conditions with less or no farm inputs. It is this reason why Taro is often grown by resource-limited farmers and regarded as a good source of food security. To tap its full potential, this study was conducted to understand and analyze the flow of Taro. This study employed participatory techniques, crop accounting, and financial analysis. The Taro value chain has varied gender roles, according to this study. It also highlighted why, despite having a choice, farmers frequently chose the less profitable transaction path. It also solved the mystery of low productivity in this locale as compared with the national production. The results also showed the cost build-up of Taro and the profitability of each player in the chain. Farmers usually end up at a 22% profit-to-cost ratio by selling the harvest to the middleman, while sellers usually end up at a 47% profit-to-cost ratio. The existing entry barriers in each chain were also identified with the researchers’ recommendations on how to possibly eliminate or mitigate them. This extensive analysis can be valuable to stakeholders in the Taro value chain in the area, as well as government entity and non-governmental organizations in developing initiatives or projects on behalf of the players.
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Broughton, Chad. "Boom Days in Appliance City." In Boom, Bust, Exodus. Oxford University Press, 2015. http://dx.doi.org/10.1093/oso/9780199765614.003.0004.
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Packing Insulation Was Mike Patrick’s first job at Midwest Manufacturing. He was one of 300 men, mostly young, hired in January 1959 to help Admiral, a Chicago-based company that owned the Galesburg factory, meet America’s seemingly insatiable postwar appetite for appliances. He had failed an eye test during the nurse’s exam at the factory and had to get glasses before he started. Patrick had suspected he needed glasses because he always had trouble seeing the chalkboard from the back of the room in high school. But because he was an athlete, he didn’t want to tie glasses around his head during basketball games. New hires got the nastiest, most grueling jobs, and stuffing insulation— which was like prickly cotton candy—into bare metal cabinets was one of them. The cabinets came from the metal-cutting area of the factory known as the “black line,” because the steel, darkened with oil, hadn’t yet been painted. The black line was the birthplace of these early Admiral refrigerators. Flatbed semis unloaded massive rolls of thick steel from Chicago—the plant used 10 rolls a day, 50 million pounds a year—that cutters and folding machines would shape into five sides. Gun welders then joined what would become the back, the two sides, and the top and bottom of the refrigerator. They left the door for later. The fused steel cabinet dangled from an overhead conveyor as it rode to the paint shop to be cleaned of its oily residue and painted. It would continue on the conveyor to a cabinet bank, where the empty cabinets gathered until they were needed on the line. When the scheduler called for them, men would slide the cabinets to the line across a concrete floor, which had been treated with a smooth, protective coating to prevent damage. A young man then spread scalding, gooey tar into the corners and up and down the creases of the bare metal cabinets. He shot the tar out of a pistol-gripped nozzle attached to a long canvas hose that he snaked in and around the metal shell.
Conference papers on the topic "Taro flour"
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Rahayu, Enita, and Endang Mulyatiningsih. "Local Food Material Processing Technology from Taro Tuber: Composite Study of Flour Substitution Materials on Taro Puff Banana Products." In International Conference of Science and Technology for the Internet of Things. EAI, 2019. http://dx.doi.org/10.4108/eai.19-10-2018.2282528.
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Rampat, Maltee, Marsha Singh, and Neela Badrie. "SHELF LIFE STUDY, SENSORY EVALUATION AND NUTRITIVE VALUE OF WHEAT FLOUR/ DASHEEN (Colocasia esculenta (L.) Schott) Taro/Cocoyam FLOUR SWEETBREAD." In International Conference on Emerging Trends in Engineering & Technology (IConETech-2020). Faculty of Engineering, The University of the West Indies,St. Augustine, 2020. http://dx.doi.org/10.47412/rwkp8841.
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Ekafitri, Riyanti, Yudi Pranoto, and Ainia Herminiati. "Baking quality, texture and sensory evaluation of gluten free cake made from modified taro flour." In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134565.
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Suwitari, Ni Ketut, Luh Suariani, and Ni Made Yudiastari. "The Effect of The Use of Taro Leaf Flour on The Digestiveness of Native Chicken Rate." In Proceedings of the 1st Warmadewa International Conference on Science, Technology and Humanity, WICSTH 2021, 7-8 September 2021, Denpasar, Bali, Indonesia. EAI, 2022. http://dx.doi.org/10.4108/eai.7-9-2021.2317688.
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H., Ervika Rahayu N., Dini Ariani, Miftakhussolikhah, Maharani P. E., and Yudi P. "Chemical characteristic and functional properties of arenga starch-taro (Colocasia esculanta L.) flour noodle with turmeric extracts addition." In INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY (ISAC) 2016. Author(s), 2017. http://dx.doi.org/10.1063/1.4973150.
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Linn, Mike. "Decision Rules: How one Calibration Software Vendor Approaches the Various Options of “taking uncertainty into account”." In NCSL International Workshop & Symposium. NCSL International, 2021. http://dx.doi.org/10.51843/wsproceedings.2021.09.
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The latest release of ISO/IEC-17025 requires that calibrations laboratories must take their measurement uncertainty into account when making a statement of conformity to a specified requirement. The standard further requires the laboratory to take the risks (both consumer and producer risk) into consideration when employing these “decision rules”. While 17025 does not specify exactly what your laboratory decision rules must be, there are numerous documents that can offer guidance on the subject. Each method has its pros and cons relating to complexity, statistical rigor, and tradeoffs between the two sides of the risk equation. The modern calibration laboratory struggles to offer affordable services to customers who demand increased accuracy in their equipment. The old 4:1 TAR rule of thumb is long gone and with the customer shop floor equipment reaching the accuracies of the laboratory standards of just a few years ago, the challenge of maintaining an appropriate ratio of uncertainty is becoming progressively more difficult. This paper looks at the most common methods of taking that measurement uncertainty into account and how our software is configured and structured to allow the laboratory to apply several different methods depending on their individual customer requirements. These approaches are not fixed, one size fits all, but are customizable by the laboratory, to fit their customers exact requirements, even if their customers have widely different demands.