PASTA PRODUCTS CONTAINING TARO (COLOCASIA ESCULENTA L. SCHOTT) and CHAYA (CNIDOSCOLUS CHAVAMANSA L. MCVAUGH)

Abstract

Blends of hard red wheat flour and taro and/or chaya were prepared for the production of noodles. Mixing properties and pasting characteristics of the blends were determined. Noodles were evaluated for cooked weight, cooking losses, color, compressibility and sensory properties. Increasing taro levels increased mixograph peak times. Chaya greatly reduced peak times and mixing tolerance. Rapid Visco‐Analyzer peak viscosities and final set‐back values increased with increasing levels of taro in the blend. Chaya decreased viscosity and final set‐back values. As the percent of taro in the blend increased, cooked weight of noodles increased. Cooking losses all samples were below 6%. Statistical significant differences in compressibility were found between raw and cooked noodles from the control and those samples made with 20% or more of taro. Color of the noodles was affected by taro and chaya addition. Taro produced a brown‐gray tint while chaya, a green color. Taro and chaya addition negatively affected aroma and flavor descriptors and, consequently, overall acceptability of the noodles.

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

“…The pasta color is an essential criterion for assessing the quality of the pasta as it is the first characteristic noticed by consumers, which leads to the immediate acceptance or rejection of the product (Bouasla et al, 2017;Marti et al, 2013). The ideal conventional pasta should present a uniform pale yellow color without cracks (Rosarlo et al, 1999;Sicignano et al, 2015). The increase in the egg white content contributed to an increase in the yellowish hue (h) of the pasta and increase the color saturation (C*), as can be observed in the mathematical models and response surfaces obtained for these parameters (Figure 1).…”

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

“…Taro (Colocasia esculenta L.) is a tropical tuber crop largely produced for its underground corms and consumed in tropical and subtropical areas of the world (Aboubakar et al 2008). Protein and fat content of taro are low but it is high in carbohydrates, fibre and minerals (Del Rosario and Lorenz 1999) and has been reported to have 70% to 80% starch (Jane et al 1992).…”

“…The high viscosity of taro starches makes them very useful in food applications where high thickening power is desired as well as the small particle size being useful for bread or noodle production (Aprianita et al 2009). It has been reported that flour from taro corms, dried and milled contains easy digestion starch and therefore is widely used as infant food (Del Rosario and Lorenz 1999).…”

Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire

“…One of the best ways to preserve it is by processing it into flour and/or starch (Perez et al 2005). Since flour can be easily stored for long period of time and conveniently used in manufacturing formulated foods or capsules for consumption, cooked taro flour is worth developing (Del Rosario and Lorenz 1999). It has been reported that flour of taro corm, dried and milled contains easy digestion starch and therefore is widely used as infant food (Del Rosario and Lorenz 1999).…”

“…Since flour can be easily stored for long period of time and conveniently used in manufacturing formulated foods or capsules for consumption, cooked taro flour is worth developing (Del Rosario and Lorenz 1999). It has been reported that flour of taro corm, dried and milled contains easy digestion starch and therefore is widely used as infant food (Del Rosario and Lorenz 1999). Successful performance of flours as food ingredients depend upon the functional characteristics and sensory qualities they impart to the end product (Kaur and Singh 2007).…”