Quality Changes in Different Varieties of Taro Treated by Microwave Vacuum Drying
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Abstract:
Changes in the nutritional composition of eight different varieties of taro (Colocasia esculenta (L.)Schott) before and after microwave vacuum drying were analyzed, and the changes in color, hardness, crispness, expansion rate, microstructure, sensory quality and other quality parameters of dried products from different taro varieties were studied. The results showed that the moisture content of fresh taro corm ranged from 61.33~82.94%, and the highest moisture content was found in Fenghua taro. The starch content of fresh taro corm ranged from 15.87~30.25%, and the highest starch content was found in Xiangsha taro. The highest sucrose content (2.6 g/100 g) and the highest soluble protein content (1455 mg/100 g) were observed in Lipu taro and Hongxiang taro, respectively. Except for sucrose, other nutritional components were significantly reduced in the dried taro products, and starch content showed the highest decrease. The differences in the quality of dried taro slices among different varieties were significant after microwave vacuum drying. Among them, Lipu taro, Longxiang taro, Fenghua taro, Pinlang taro, and Xiangsha taro had high brightness values and small color change values, and the color of the products was well maintained. Longxiang taro and Wugu taro exhibited a high expansion rate, an apparent internal porous structure, moderate hardness, and good crispness. Sensory evaluation showed that Longxiang taro, Fenghua taro, and Wugu taro had better color, shape, texture, and sensory quality, and their acceptable levels were significantly higher than those of the other taro varieties.
