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Development of the Soft Canned Taro (Colocasia esculenta)

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), 2019. Published by Science Publishing Group

Keywords

Colocasia esculenta, Soft Canned, Formulas, Fuzzy Comprehensive Evaluation

References
[1] B. Y. Hu, Z. H. Duan, “Research Advancement on Processing and Utilization of Fragrant Taro”, Food and Nutrition in China, Vol. 22, pp. 31-34, August, 2016. (In Chinese).
[2] S. T. Liu, S. Z. Li, M. J. Feng, “Development and Utilization Value and Cultivation Techniques of Aromatic Taro”, Shandong Agricultural Sciences, pp. 19, July, 2001. (In Chinese).
[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).
[13] J. Liu, Z. L. Zhang, L. L. Chen, “Study on the Technology of the Soft Canned Pleurotus geesteranus Singer”, The Food Industry, vol. 39, pp. 102-107, November, 2018. (In Chinese).
[14] Y. Y. Ji, “Research on the processing technology of Chaenomeles speciosa S. Nakai can”, Anhui Agricultural University, May, 2014. (In Chinese).
[15] C. H. Jin, “Storage and Processing of Fruits and Vegetables”, China Light Industry Press, 2016. (In Chinese).
[16] S. H. Wang, J. Hu, Z. H. Duan, “Research on processing technology of canned tuna”, Fisheries Science & Technology Information, vol. 41, pp. 39-42, January, 2014. (In Chinese).
[17] L. Y. Shao, “Research of non-enzymatic browning mechanism and browning model of canned Chinese chestnut in syrup”, Zhejiang University, January, 2014. (In Chinese).
[18] D. P. Wang, W. F. Zhang, “The processing of sugar-salt-water litchi can and its quality control”, Food & Machinery, pp. 102-105, July, 2006. (In Chinese).
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Cite This Article
  • 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
  • School of Food Science and Technology, Dalian Polytechnic University, Dalian, China

  • School of Food Science and Technology, Dalian Polytechnic University, Dalian, China

  • School of Food Science and Technology, Dalian Polytechnic University, Dalian, China

  • School of Food Science and Technology, Dalian Polytechnic University, Dalian, China

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

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