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首页> 外文期刊>Food science and technology research >Effects of taro (Colocasia esculenta L. Schott) drying on the properties of taro flour and taro flour products
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Effects of taro (Colocasia esculenta L. Schott) drying on the properties of taro flour and taro flour products

机译：芋头（Colocasia Esculenta L.Schott）干燥对芋头粉和芋头粉产品性能的影响

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We examined the effect of taro drying processes on the properties of taro flour and taro flour products. Taro flour produced by blast-drying with hot air was characterized by the formation of aggregated starch granules during storage. Consequently, pastes made from blast-dried flour exhibited higher hardness and adhesiveness than pastes made from fresh taro. Pastes made from freeze-dried flour exhibited similar increases in hardness and adhesiveness due to the formation of aggregated starch granules during heating. Starch granules did not aggregate in flour that was blast-dried after heating, and the hardness and adhesiveness of pastes were lower than those of fresh taro. Bread substituted with 10 % blast-dried flour after heating exhibited softening and increased cohesiveness. The results demonstrated that the drying processes of taro flour have a marked effect on the texture of products by affecting the aggregation and swelling of starch granules.
机译：我们检查了芋头干燥过程对芋头粉和芋焦粉产品性能的影响。 通过用热空气喷砂干燥产生的芋头面粉通过在储存期间形成聚集的淀粉颗粒。 因此，由干燥的面粉制成的浆料表现出比来自新鲜芋头制成的糊状物更高的硬度和粘合性。 由于在加热过程中，由冻干面粉制成的糊状物表现出具有相似的硬度和粘合性的增加。 淀粉颗粒在加热后搅拌干燥的面粉中并未聚集，并且浆料的硬度和粘合性低于新鲜芋头。 加热后，用10％干燥的粉末取代的面包表现出软化和增加的内聚力。 结果表明，通过影响淀粉颗粒的聚集和溶胀，芋头粉的干燥过程对产品的质地有明显影响。

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