Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste)

Achu is a paste traditionally made from taro corms by boiling, peeling and pounding in a mortar to a smooth and homogeneous consistency. The present study aims to define alternative and rapid methods to evaluate the textural hardness of achu reconstituted from taro flour. The creep recovery behaviou...

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Bibliographic Details
Published in:Journal of food engineering 2007-09, Vol.82 (2), p.114-120
Main Authors: Njintang, Y.N., Mbofung, C.M.F., Moates, G.K., Parker, M.L., Craig, F., Smith, A.C., Waldron, W.K.
Format: Article
Language:English
Subjects:
Acceptability
Achu
Biological and medical sciences
Boiling
creep
Creep recovery
cultivars
deformation
Flour
flow cytometry
Food engineering
Food industries
food paste
Functional properties
Fundamental and applied biological sciences. Psychology
General aspects
Hardness
methodology
Pastes
product quality standards
reconstituted foods
Rheometers
Sensory analysis
sensory properties
solids
Taro
Taro flour
texturization
viscoelasticity
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Summary:Achu is a paste traditionally made from taro corms by boiling, peeling and pounding in a mortar to a smooth and homogeneous consistency. The present study aims to define alternative and rapid methods to evaluate the textural hardness of achu reconstituted from taro flour. The creep recovery behaviour of achu samples made from flour of five varieties of taro was evaluated on a controlled-stress rheometer. The functional properties of the taro flours, the sensory analysis of hardness and the acceptability of reconstituted achu were also evaluated. The results showed significant variation in the functional properties of the flours. The rheological properties of the achu, the sensory hardness and overall acceptability were also significantly influenced by the variety. In general, flour which absorbed more water tended to produce achu with high level of newtonian compliance and retarded elastic compliance. The creep steady state shear compliance and the viscoelasticity index of achu, were significantly ( P < 0.05) correlated to the sensory hardness.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.12.023