Development of the Soft Canned Taro (Colocasia esculenta)
International Journal of Nutrition and Food Sciences
Volume 8, Issue 4, July 2019, Pages: 63-70
Received: Sep. 12, 2019; Accepted: Oct. 7, 2019; Published: Oct. 20, 2019
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Authors
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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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.
Keywords
Colocasia esculenta, Soft Canned, Formulas, Fuzzy Comprehensive Evaluation
To cite this article
Yan Chen, Zhenhua Duan, Meiling Tang, Qiuxia Duan, Yuyan Pan, Development of the Soft Canned Taro (Colocasia esculenta), International Journal of Nutrition and Food Sciences. Vol. 8, No. 4, 2019, pp. 63-70. doi: 10.11648/j.ijnfs.20190804.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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