Effects of drying time and sizes to the physical and sensory properties of giant swamp taro (Cyrtosperma merkusii) flour
Paper Details
Effects of drying time and sizes to the physical and sensory properties of giant swamp taro (Cyrtosperma merkusii) flour
Abstract
In the Philippines, especially in Bohol, Giant Swamp Taro are not given much value as food and only eaten if there is no other food to eat. The main thrust of the study was to determine the effects of different drying time and sizes on the physical and sensory properties of giant swamp taro flour in terms of color, aroma, texture, and general acceptability in different treatments namely: 6 hours: 6mm, 6 hours: 8mm, 12 hours: 6mm, 12 hours: 8mm, 18 hours: 6mm and 18 hours: 8mm. Based on the physical properties, it shows that all treatments of GST flour has low in pH or acidic. In terms of gluten, all treatments have no gluten. In the average of Gelatinization Temperature, Giant swamp taro flours ranged 91°C to 94°C. Also in viscosity, GST flour has low viscosity. Moreover, the giant swamp taro flour with 12 hours: 8mm appears to be consistently acceptable among the experimental treatments across color, aroma, texture, and general acceptability. It was also found that the drying time and size does not significantly affect the physical properties of giant swamp taro flour. This implies that the different drying time and size of giant swamp taro flour does not affect the judgment of the respondents. All treatments are acceptable in all terms based on color, aroma, texture and general acceptability.
Balbieran. 2022. Giant swamp taro shows potential food source. Retrieved from http://www.pcaarrd.dost.gov.ph/home/portal/index.php/quick-information-dispatch/3981-giant-swamp-taro-shows-potential-as-supplemental-food-source-dost-pcaarrd
Bauer BA, Knorr D. 2005. The impact of pressure, temperature and treatment time on starches: Pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. Journal of Food Engineering 68(3), 329–334. https://doi.org/10.1016/j.jfoodeng.2004.06.007
Bettie. 2018. The function of flour in baking. Retrieved from https://bakerbettie.com/varieties-flour/
Biesiekierski JR. 2017. What is gluten? Journal of Gastroenterology and Hepatology 32(Suppl 1), 78–81. https://doi.org/10.1111/jgh.13703
Bower J. 2013. Statistical methods for food science: Introductory procedures for the food practitioner (2nd ed.). John Wiley & Sons, Ltd., Chichester, UK.
Choi YS, Jang HW, Lee JH, Park JD, Sung JM, Yu JM. 2021. Analyzing gluten content in various food products using different types of ELISA test kits. Foods 10(1), 108. https://doi.org/10.3390/foods10010108
Denis D. 2021. Applied univariate, bivariate, and multivariate statistics: Understanding statistics for social and natural scientists with application in SPSS and R (2nd ed.). John Wiley & Sons, Inc., New Jersey, USA.
Dilokpimol A, Geshi N, Knoch E. 2014. Arabinogalactan proteins: Focus on carbohydrate active enzymes. Frontiers in Plant Science 5, Article 198. https://doi.org/10.3389/fpls.2014.00198
Duncan DB. 1955. Multiple range and multiple F tests. Biometrics 11(1), 1–42.
Englberger. 2007. Carotenoid and mineral content of Micronesian giant swamp taro (Cyrtosperma) cultivars. Retrieved from https://www.researchgate.net/publication/223022414_Carotenoid_and_mineral_content_of_Micronesian_giant_swamp_taro_Cyrtosperma_cultivars
Et al. 1981. Pearson’s chemical analysis of foods (8th ed.). Churchill Livingstone. Retrieved August 6, 2023 from http://catalog.hathitrust.org/api/volumes/oclc/8077900.html
Fedeniuk RW, Biliaderis CG. 1994. Composition and physicochemical properties of linseed (Linum usitatissimum L.) mucilage. Journal of Agricultural and Food Chemistry 42, 240–247. https://doi.org/10.1021/jf00038a003
Flores. 2016. Glazed and unglazed muffin with varying proportion of Pueawan (Cyrtosperma chamissonis) flour as affected by methods of cooking. Retrieved from https://mbsresearch.com/files/journals/2016/Feb/IJRMBS2Febwl.pdf
He C, Wang H, Yang Y, Huang Y, Zhang X, Arowo M, Ye J, Zhang N, Xiao M. 2021. Drying behavior and kinetics of drying process of plant-based enteric hard capsules. Pharmaceutics 13(3), 335. https://doi.org/10.3390/pharmaceutics13030335
Helmenstine. 2019. pH definition and equation in chemistry. Retrieved from https://www.thoughtco.com/definition-of-ph-in-chemistry-604605
Hermansson AM, Svegmark K. 1996. Developments in the understanding of starch functionality. Trends in Food Science and Technology 7, 345.
Kaur, Sharma, Singh, Dar. 2016. Comparative study on functional, rheological, thermal, and morphological properties of native and modified cereal flours. Retrieved from https://www.tandfonline.com/doi/full/10.1080/10942912.2015.1089892
Kirk R. 1996. Practical significance: A concept whose time has come. Educational and Psychological Measurement 56, 746.
Maina. 2018. Analysis of the factors that determine food acceptability. Retrieved from https://www.thepharmajournal.com/archives/2018/vol7issue5/PartD/7-4-84-339.pdf
Mashau ME, Ngoma K, Silungwe H. 2013. Physicochemical and functional properties of chemically pretreated Ndou sweet potato flour. International Journal of Food Science. Retrieved from https://www.hindawi.com/journals/ijfs/2019/4158213/
McGarry. 2022. The ultimate guide to the cost of production. Retrieved from https://www.autodesk.com/products/fusion-360/blog/the-ultimate-guide-to-the-cost-of-production/
Ngoma E, Mashau ME, Silungwe H. 2019. Physicochemical and functional properties of chemically pretreated Ndou sweet potato flour. Retrieved from https://www.hindawi.com/journals/ijfs/2019/4158213/
Nguimbou RM, Mbome LM, Womeni HM, Tiencheu B, Linder MC, Villeneuve P. 2014. Mucilage chemical profile and antioxidant properties of giant swamp taro tubers. Food and Nutrition Sciences 5, 1777–1784. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252446/
Nierenberg. 2012. Giant swamp taro: Untapped potential in the Pacific. Retrieved from https://weblogtheworld.com/formats/featured/giant-swamp-taro-untapped-potential-in-the-pacific
Spence C. 2015. Food color and its impact on taste/flavor perception. Retrieved from https://www.sciencedirect.com/science/article/abs/pii/B9780081003503000067
Suresh, Singh, Kumari. 2014. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Retrieved from www.ncbi.nlm.nih.gov/pmc/articles/PMC4444897/
Vessele. 2019. Viscosity testing’s role in maintaining high-quality food production. Retrieved from https://www.labmanager.com/viscosity-testing-s-role-in-maintaining-high-quality-food-production-1144
Jessa N. Cornel, Jeanette A. Astronomo, Proceso C. Valleser Jr. (2025), Effects of drying time and sizes to the physical and sensory properties of giant swamp taro (Cyrtosperma merkusii) flour; IJB, V26, N4, April, P153-162
https://innspub.net/effects-of-drying-time-and-sizes-to-the-physical-and-sensory-properties-of-giant-swamp-taro-cyrtosperma-merkusii-flour/
Copyright © 2025
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0