Effect of Blanching Conditions on Color, Antinutrient, Paste and Gel Properties of Taro Flour
Main Article Content
Abstract
The objective of this study was to increase our understanding taro flour quality characteristics, and their sensitivity to effects of the thermal processing. To investigate this, the variability of color values, antinutrient (calcium oxalate), paste and gel properties of dried taro flour was evaluated by blanching taro root slices at different temperatures (80, 90, and 100 °C) and durations (1, 2, and 3 minutes). Blanching temperature improved the color values and reduced calcium oxalate more than blanching duration. About 50–75 % of the variability of RVA (Rapid Viscosity Analyser) pasting properties and hardness of flour gels kept at 4 °C for 24 h was contributed by blanching temperatures. Flour gel consistency had a higher degree of variance (65 %) from blanching time, although blanching temperature also contributed significantly to variability. Raising the blanching temperature boosted the consistency and hardness of taro flour gel, but lowered its viscosity and pasting temperature. Meanwhile, extending the blanching duration heightens taro flour viscosity and gel consistency but diminished gel hardness. Viscosities was negatively correlated with gel consistency but positively with hardness. Understanding extent of the specific blanching process affecting on functional properties of taro flour is useful for food technologists to apply in foods and other applications
Keywords
Blanching, gel consistency, gel hardness, pasting properties, taro flour
Article Details
References
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[2] B. Adrianna, S. Skąpska, A. M. Khaneghah and K. Marszałek, Health benefits of resistant starch: A review of the literature, Journal of Functional Foods, vol. 93, Jun. 2022, 105094. https://doi.org/10.1016/j.jff.2022.105094
[3] Aboubakar, Y. N. Njintang, J. Scher and C. M. F. Mbofung, Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches, Journal of Food Engineering, vol. 86, iss. 2, May. 2008, pp. 294-305. https://doi.org/10.1016/j.jfoodeng.2007.10.006
[4] M. Suriya, G. Baranwal, M. Bashir, C. K. Reddy and S. Haripriya, Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour, LWT - Food Science and Technology, vol. 68, May. 2016, pp. 235-243. http://doi.org/10.1016/j.lwt.2015.11.060
[5] A. C. Kumoro, C. S. Budiyati and D. S. Retnowati, Calcium oxalate reduction during soaking of giant taro (Alocasia macrorrhiza (L.) Schott) corm chips in sodium bicarbonate solution, International Food Research Journal, vol. 21, no. 4. Feb. 2014.
[6] Z. Rozali, Z. Zulmalisa, I. Sulaiman, Y. Lubis, S. Noviasari, K. Eriani and C. Asrizal, Decreased of calcium oxalate levels in the purple taro flour (Colocasia esculenta) from Aceh Province, Indonesia using three immersion methods, IOP Conference Series: Earth and Environmental Science, vol. 711, no. 1, Mar. 2021, 012022. http://doi.org/10.1088/1755-1315/711/1/012022
[7] M. Amyranti, Browning prevention of flour from freshly harvested porang (Amorphophallus oncophyllus) tubers through immersion in sodium metabisulfite at various times, Jurnal Pendidikan dan Aplikasi Industri (UNISTEK), vol. 7, no.1, Feb-Jul. 2020. http://doi.org/10.33592/unistek.v7i1.474
[8] I. R. Oyim, J. O. Anyango and M. N. Omwamba, Effect of pre-gelatinization conditions on the total oxalate content and techno-functional properties of taro (Colocasia esculenta) Flour, Food and Nutrition Sciences, vol. 13, no. 6, Jun. 2022, pp. 511-525. https://doi.org/10.4236/fns.2022.136039
[9] M. K. Moon, E. B. Kwon, B. Lee and C. Y. Kim, Recent trends in controlling the enzymatic browning of fruit and vegetable products, Molecules, vol. 25, no. 12, Jun. 2020, pp. 2754. https://doi.org/10.3390/molecules25122754
[10] I. B. Oluwalana, M. O. Oluwamukomi, T. N. Fagbemi and G. I. Oluwafemi. Effects of temperature and period of blanching on the pasting and functional properties of plantain (Musa parasidiaca) flour, Journal of Stored Products and Postharvest Research, vol. 2. no. 8, 2011, pp. 164-169.
[11] Z. F. Rozali, I. Sulaiman, Y. M. Lubis, S. Noviasari, K. Eriani, & C. W. Asrizal, Decreased of calcium oxalate levels in the purple taro flour (Colocasia esculenta) from Aceh Province, Indonesia using three immersion methods, IOP Conference Series: Earth and Environmental Science, vol. 711, no. 1, IOP Publishing, 2021. htttp://doi.org/10.1088/1755-1315/711/1/012022
[12] R. M. Nguimbou, N.Y. Njintang, H. Makhlouf, C. Gaiani & J. Scher, Effect of cross-section differences and drying temperature on the physicochemical, functional and antioxidant properties of giant taro flour, Food Bioprocess Technology, no. 6, 2013, pp. 1809-1819. https://doi.org/10.1007/s11947-012-0846-1
[13] S. Sirirat, C. Puttanlek, V. Rungsardthong and D. Uttapap, Paste and gel properties of low-substituted acetylated canna starches, Carbohydrate Polymers, vol. 61, iss. 2, Aug. 2005, pp. 211-221. https://doi.org/10.1016/j.carbpol.2005.05.024.
[14] N. A. Tran, V. D. Daygon, A. P. Resurreccion, R. P. Cuevas, H. M. Corpuz and M. A. Fitzgerald, A single nucleotide polymorphism in the Waxy gene explains a significant component of gel consistency, Theoretical and Applied Genetics, vol. 123, May. 2011, pp. 519-525. https://doi.org/10.1007/s00122-011-1604-x
[15] K. Ghiasi, V. K. Marston and R. C. Hoseney. Gelatinization of wheat starch. II. Starch-surfactant interaction. Cereal Chemistry, vol. 59, no. 2, Apr. 1982, pp. 86-88.
[16] K. Jangchud, Y. Phimolsiripol, and V. Haruthaithanasan, Physicochemical properties of sweet potato flour and starch as affected by blanching and processing, Starch/Stärke, vol. 55, Jun. 2003, pp. 258-264. https://doi.org/10.1002/star.200390053
[17] I. S. M. Zaidul, N. A. N. Norulaini, A. K. M. Omar, H. Yamauchi and T. Noda, RVA analysis of mixtures of wheat flour and potato, sweet potato, yam and cassava starches, Carbohydrate Polymer, vol. 69, no. 4, Jul. 2007, pp. 784-791. https://doi.org/10.1016/j.carbpol.2007.02.021
[18] S. N. Moorthy, M. George and G. Padmaja, Functional properties of the starchy flour extracted from cassava on fermentation with a mixed culture inoculum, Journal of the Science of Food and Agriculture, vol. 61, no. 4, Feb. 1993, pp. 443-447. https://doi.org/10.1002/jsfa.2740610411
[19] M. Sjoo and L. Nilsson, Starch in food: Structure, function and applications, 2nd Ed., Woodhead Publishing, United Kingdom, 2018, pp. 373-419.
[20] I. Chakraborty, S. S. Mal, U. C. Paul, M. H. Rahman, and N. Mazumder, An insight into the gelatinization properties influencing the modified starches used in food industry: a review, Food and Bioprocess Technology, vol. 15, no. 6, Feb. 2022, pp. 1195-1223. https://doi.org/10.1007/s11947-022-02761-z
[21] N. Singh, S. Kaur, N. Isono, and T. Noda, Genotypic diversity in physico-chemical, pasting and gel textural properties of chickpea (Cicer arietinum L.), Food Chemistry, vol. 122, iss. 1, Sep. 2010, pp. 65-73. https://doi.org/10.1016/j.foodchem.2010.02.015
[22] X. L Kong, S.Kasapis and J. S. Bao, Viscoelastic properties of starches and flours from two novel rice mutants induced by gamma irradiation, LWT-Food Science and Technology, vol. 60, iss. 1, Jan. 2015, pp. 578-582. https://doi.org/10.1016/j.lwt.2014.08.034