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Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour

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Abstract

The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component.

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India

    Maninder Kaur & Pragati Kaushal

  2. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India

    Kawaljit Singh Sandhu

Authors
  1. Maninder Kaur
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  2. Pragati Kaushal
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  3. Kawaljit Singh Sandhu
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Correspondence to Maninder Kaur.

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Kaur, M., Kaushal, P. & Sandhu, K.S. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour. J Food Sci Technol 50, 94–100 (2013). https://doi.org/10.1007/s13197-010-0227-6

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  • DOI: https://doi.org/10.1007/s13197-010-0227-6

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