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Effect of extraction temperature of taro mucilage on physicochemical and rheological properties

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Abstract

Mucilage, which is the main component of the taro plant, and is known to have significant health benefits, has become a versatile ingredient in the food industry due to its richness in fiber and protein and its unique rheological properties. Taro mucilage has a rich content of various bioactive chemicals such as saponins, tannins, flavonoids, and phenolic acids along with being viscous and water-soluble. The effective use of taro mucilage is only possible if it is efficiently extracted, which has created a pre-treatment or additional treatment requirement. Temperature application plays a crucial role in taro mucilage extraction and significantly affects its composition, yield, and quality. This present study focuses on the effects of different temperatures (20, 40, 60 and 80 °C) applied during taro mucilage extraction on physicochemical and rheological properties. The water-holding capacity of taro mucilage samples decreased significantly (p < 0.05) from 0.48 to 0.12% with a rise in temperature while there is no significant linear decrease or increase in oil-holding capacity and solubility values. Emulsifying activity and emulsion stability parameters significantly improved by increasing temperature (p < 0.05). The zeta potential ranged from − 10.49 to − 24.09 so stable emulsions were formed. At higher temperatures, lighter mucilage was obtained for both the powder and aqueous form of mucilage. The samples showed pseudoplastic behavior and the temperature increased the K value up to 60 °C.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.

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  1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey

    Muhammet Arici, Burcu Mine Senol, Eylül Ozturk, Duygu Ozmen & Omer Said Toker

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  1. Muhammet Arici
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Arici, M., Senol, B.M., Ozturk, E. et al. Effect of extraction temperature of taro mucilage on physicochemical and rheological properties. Food Measure 18, 1913–1921 (2024). https://doi.org/10.1007/s11694-023-02297-6

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