Development of the Soft Canned Taro (<i>Colocasia esculenta</i>)

Yan Chen; Zhenhua Duan; Meiling Tang; Qiuxia Duan; Yuyan Pan

doi:doi:10.11648/j.ijnfs.20190804.12

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Development of the Soft Canned Taro (Colocasia esculenta)

Yan Chen, Zhenhua Duan, Meiling Tang, Qiuxia Duan, Yuyan Pan

Published in International Journal of Nutrition and Food Sciences (Volume 8, Issue 4)

Received: 12 September 2019 Accepted: 7 October 2019 Published: 20 October 2019

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Abstract

Canned taro (Colocasia esculenta) products on the market are tinplate cans with large capacity, which are difficult to carry. In order to develop a convenient and edible soft canned product of taro, the optimum formula of soft canned taro was studied by single factor and orthogonal test with sensory score and soluble solids content as indicators in this experiment. The same formulation technology was used to make soft canned taro and glass canned taro, and the two cans were compared with commercially available canned tinplate taro products. The results showed that the formulation technology of soft canned taro was as follows: with the addition of 0.6% honey, the solid -liquid ratio was 2.00:1, the sugar addition was 24% and the salt addition was 0.15%. The sensory evaluation of three kinds of canned taro was carried out by the method of fuzzy comprehensive evaluation. According to the comprehensive sensory evaluation, physical and chemical indexes and microbial indexes, the soft canned taro had the best sensory evaluation. Most of the other physical and chemical indexes were better than glass canned and tinplate canned, and reaches the commercial sterilization standard. The research on the processing conditions of soft canned taro provides a theoretical basis for the development of related products of taro.

Published in	International Journal of Nutrition and Food Sciences (Volume 8, Issue 4)
DOI	10.11648/j.ijnfs.20190804.12
Page(s)	63-70
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Colocasia esculenta, Soft Canned, Formulas, Fuzzy Comprehensive Evaluation

References

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[3]	H. X. Xiao, W. G. Wu, X. J. Xia, “Characteristics of Colocasia esculenta and its processed products”, Food and Nutrition in China, pp. 22-23, April, 2007. (In Chinese).
[4]	X. Han, D. X. Zhang, L. Wang, “Research Progress on the Nutrition Components and Processing and Utilization of Taro”, China Fruit & Vegetable, vol. 38, pp. 9-13, March, 2018. (In Chinese).
[5]	J. Lin, “Soft Package Products Technology of Cress”, Jiangnan University, Wuxi, June, 2007. (In Chinese).
[6]	Y. Q. Liu, “Sterilization of soft caned food”, Meat Industry, pp. 34-37, February, 2008. (In Chinese).
[7]	W. J. Lou, Y. F. Sun, B. Li “Research on Processing Technology of Canned Yam”, Food Research and Development, vol. 38, pp. 113-117, July, 2017. (In Chinese).
[8]	J. N. Geng, L. J. Miao, J. J. Yu, “Application of Honey in Antibrowning of Chinese Chestnut”, Food Research and Development, vol. 36, pp. 19-21, September, 2015. (In Chinese).
[9]	H. Liu, S. X. Li, L. X. Li, “Analysis of proficiency testing results of determination of fructose, glucose, sucrose in honey”, Journal of Food Safety & Quality, vol. 10, pp. 2777-2781, May, 2019. (In Chinese).
[10]	J. Hu, “Research on processing technology of canned tuna and by-product”, Hainan University, Haikou, May, 2015. (In Chinese).
[11]	J. M. Yin, P. T. Zhang, L. Wang, “Establishment and Application of Taro Taste Quality Evaluation Method”, Journal of Changjiang Vegetables, pp. 28-30, December, 2017. (In Chinese).
[12]	W. L. Zeng, Z. H. Liu, Z. Zhang, “Application of Fuzzy Mathematics in Sensory Assessment of Lentinus edods Sauce Can”, China Condiment, vol. 39, pp. 51-53, August, 2014. (In Chinese).
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APA Style

Yan Chen, Zhenhua Duan, Meiling Tang, Qiuxia Duan, Yuyan Pan. (2019). Development of the Soft Canned Taro (Colocasia esculenta). International Journal of Nutrition and Food Sciences, 8(4), 63-70. https://doi.org/10.11648/j.ijnfs.20190804.12

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ACS Style

Yan Chen; Zhenhua Duan; Meiling Tang; Qiuxia Duan; Yuyan Pan. Development of the Soft Canned Taro (Colocasia esculenta). Int. J. Nutr. Food Sci. 2019, 8(4), 63-70. doi: 10.11648/j.ijnfs.20190804.12

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AMA Style

Yan Chen, Zhenhua Duan, Meiling Tang, Qiuxia Duan, Yuyan Pan. Development of the Soft Canned Taro (Colocasia esculenta). Int J Nutr Food Sci. 2019;8(4):63-70. doi: 10.11648/j.ijnfs.20190804.12

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@article{10.11648/j.ijnfs.20190804.12,
  author = {Yan Chen and Zhenhua Duan and Meiling Tang and Qiuxia Duan and Yuyan Pan},
  title = {Development of the Soft Canned Taro (Colocasia esculenta)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {8},
  number = {4},
  pages = {63-70},
  doi = {10.11648/j.ijnfs.20190804.12},
  url = {https://doi.org/10.11648/j.ijnfs.20190804.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20190804.12},
  abstract = {Canned taro (Colocasia esculenta) products on the market are tinplate cans with large capacity, which are difficult to carry. In order to develop a convenient and edible soft canned product of taro, the optimum formula of soft canned taro was studied by single factor and orthogonal test with sensory score and soluble solids content as indicators in this experiment. The same formulation technology was used to make soft canned taro and glass canned taro, and the two cans were compared with commercially available canned tinplate taro products. The results showed that the formulation technology of soft canned taro was as follows: with the addition of 0.6% honey, the solid -liquid ratio was 2.00:1, the sugar addition was 24% and the salt addition was 0.15%. The sensory evaluation of three kinds of canned taro was carried out by the method of fuzzy comprehensive evaluation. According to the comprehensive sensory evaluation, physical and chemical indexes and microbial indexes, the soft canned taro had the best sensory evaluation. Most of the other physical and chemical indexes were better than glass canned and tinplate canned, and reaches the commercial sterilization standard. The research on the processing conditions of soft canned taro provides a theoretical basis for the development of related products of taro.},
 year = {2019}
}

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TY  - JOUR
T1  - Development of the Soft Canned Taro (Colocasia esculenta)
AU  - Yan Chen
AU  - Zhenhua Duan
AU  - Meiling Tang
AU  - Qiuxia Duan
AU  - Yuyan Pan
Y1  - 2019/10/20
PY  - 2019
N1  - https://doi.org/10.11648/j.ijnfs.20190804.12
DO  - 10.11648/j.ijnfs.20190804.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 63
EP  - 70
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20190804.12
AB  - Canned taro (Colocasia esculenta) products on the market are tinplate cans with large capacity, which are difficult to carry. In order to develop a convenient and edible soft canned product of taro, the optimum formula of soft canned taro was studied by single factor and orthogonal test with sensory score and soluble solids content as indicators in this experiment. The same formulation technology was used to make soft canned taro and glass canned taro, and the two cans were compared with commercially available canned tinplate taro products. The results showed that the formulation technology of soft canned taro was as follows: with the addition of 0.6% honey, the solid -liquid ratio was 2.00:1, the sugar addition was 24% and the salt addition was 0.15%. The sensory evaluation of three kinds of canned taro was carried out by the method of fuzzy comprehensive evaluation. According to the comprehensive sensory evaluation, physical and chemical indexes and microbial indexes, the soft canned taro had the best sensory evaluation. Most of the other physical and chemical indexes were better than glass canned and tinplate canned, and reaches the commercial sterilization standard. The research on the processing conditions of soft canned taro provides a theoretical basis for the development of related products of taro.
VL  - 8
IS  - 4
ER  -

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Author Information

Yan Chen

School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; School of Food and Bioengineering, Hezhou University, Hezhou, China
Zhenhua Duan

School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; School of Food and Bioengineering, Hezhou University, Hezhou, China
Meiling Tang

School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; School of Food and Bioengineering, Hezhou University, Hezhou, China
Qiuxia Duan

School of Food Science and Technology, Dalian Polytechnic University, Dalian, China; School of Food and Bioengineering, Hezhou University, Hezhou, China
Yuyan Pan

School of Food and Bioengineering, Hezhou University, Hezhou, China

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Plain Text BibTeX RIS

APA Style

Yan Chen, Zhenhua Duan, Meiling Tang, Qiuxia Duan, Yuyan Pan. (2019). Development of the Soft Canned Taro (Colocasia esculenta). International Journal of Nutrition and Food Sciences, 8(4), 63-70. https://doi.org/10.11648/j.ijnfs.20190804.12

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ACS Style

Yan Chen; Zhenhua Duan; Meiling Tang; Qiuxia Duan; Yuyan Pan. Development of the Soft Canned Taro (Colocasia esculenta). Int. J. Nutr. Food Sci. 2019, 8(4), 63-70. doi: 10.11648/j.ijnfs.20190804.12

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AMA Style

Yan Chen, Zhenhua Duan, Meiling Tang, Qiuxia Duan, Yuyan Pan. Development of the Soft Canned Taro (Colocasia esculenta). Int J Nutr Food Sci. 2019;8(4):63-70. doi: 10.11648/j.ijnfs.20190804.12

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@article{10.11648/j.ijnfs.20190804.12,
  author = {Yan Chen and Zhenhua Duan and Meiling Tang and Qiuxia Duan and Yuyan Pan},
  title = {Development of the Soft Canned Taro (Colocasia esculenta)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {8},
  number = {4},
  pages = {63-70},
  doi = {10.11648/j.ijnfs.20190804.12},
  url = {https://doi.org/10.11648/j.ijnfs.20190804.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20190804.12},
  abstract = {Canned taro (Colocasia esculenta) products on the market are tinplate cans with large capacity, which are difficult to carry. In order to develop a convenient and edible soft canned product of taro, the optimum formula of soft canned taro was studied by single factor and orthogonal test with sensory score and soluble solids content as indicators in this experiment. The same formulation technology was used to make soft canned taro and glass canned taro, and the two cans were compared with commercially available canned tinplate taro products. The results showed that the formulation technology of soft canned taro was as follows: with the addition of 0.6% honey, the solid -liquid ratio was 2.00:1, the sugar addition was 24% and the salt addition was 0.15%. The sensory evaluation of three kinds of canned taro was carried out by the method of fuzzy comprehensive evaluation. According to the comprehensive sensory evaluation, physical and chemical indexes and microbial indexes, the soft canned taro had the best sensory evaluation. Most of the other physical and chemical indexes were better than glass canned and tinplate canned, and reaches the commercial sterilization standard. The research on the processing conditions of soft canned taro provides a theoretical basis for the development of related products of taro.},
 year = {2019}
}

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TY  - JOUR
T1  - Development of the Soft Canned Taro (Colocasia esculenta)
AU  - Yan Chen
AU  - Zhenhua Duan
AU  - Meiling Tang
AU  - Qiuxia Duan
AU  - Yuyan Pan
Y1  - 2019/10/20
PY  - 2019
N1  - https://doi.org/10.11648/j.ijnfs.20190804.12
DO  - 10.11648/j.ijnfs.20190804.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 63
EP  - 70
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20190804.12
AB  - Canned taro (Colocasia esculenta) products on the market are tinplate cans with large capacity, which are difficult to carry. In order to develop a convenient and edible soft canned product of taro, the optimum formula of soft canned taro was studied by single factor and orthogonal test with sensory score and soluble solids content as indicators in this experiment. The same formulation technology was used to make soft canned taro and glass canned taro, and the two cans were compared with commercially available canned tinplate taro products. The results showed that the formulation technology of soft canned taro was as follows: with the addition of 0.6% honey, the solid -liquid ratio was 2.00:1, the sugar addition was 24% and the salt addition was 0.15%. The sensory evaluation of three kinds of canned taro was carried out by the method of fuzzy comprehensive evaluation. According to the comprehensive sensory evaluation, physical and chemical indexes and microbial indexes, the soft canned taro had the best sensory evaluation. Most of the other physical and chemical indexes were better than glass canned and tinplate canned, and reaches the commercial sterilization standard. The research on the processing conditions of soft canned taro provides a theoretical basis for the development of related products of taro.
VL  - 8
IS  - 4
ER  -

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