Physical and Chemical Characteristics of Taro [Colocasia esculenta (L.) Schott] Corms and Processing to Chips and Puree

Mevlüt ŞEN

Makale detayları

Physical and Chemical Characteristics of Taro [Colocasia esculenta (L.) Schott] Corms and Processing to Chips and Puree

Yazarlar:

Mevlüt ŞEN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2001 Vol.25 Issue 6, pp.427-432

Belge Tipi:

Makale

Yayın Tarihi:

5/2001

Belge Dili:

Türkçe

Document ID (Org No.):

2000809542

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X

Anahtar kelimeler:

Özet:

 

This study was carried out to establish some physical properties and proximate chemical compositions of taro corms collected from Anamur and Bozyazı in İçel province, Turkey. A total of two taro corms from different sources were evaluated for pH, dry matter, crude protein, crude cellulose unrefined oil, starch, invert sugar, total sugar, ash, Ca, Mg ve K. French fries produced from the corms were evaluated on composition and sensory properties. The samples collected from Anamur and Bozyazı differed in some parameters. Taro corms were rich in starch, magnesium and potassium. Sensory analysis of the products showed no difference between the samples, and taro purees were less liked while french fries were more preferred when compared with those made with potatoes. Taro and its products were recommended as a novel crop and a valuable food source.

 

This study was carried out to establish some physical properties and proximate chemical compositions of taro corms collected from Anamur and Bozyazı in İçel province, Turkey. A total of two taro corms from different sources were evaluated for pH, dry matter, crude protein, crude cellulose unrefined oil, starch, invert sugar, total sugar, ash, Ca, Mg ve K. French fries produced from the corms were evaluated on composition and sensory properties. The samples collected from Anamur and Bozyazı differed in some parameters. Taro corms were rich in starch, magnesium and potassium. Sensory analysis of the products showed no difference between the samples, and taro purees were less liked while french fries were more preferred when compared with those made with potatoes. Taro and its products were recommended as a novel crop and a valuable food source.

Makale detayları

Physical and Chemical Characteristics of Taro [Colocasia esculenta (L.) Schott] Corms and Processing to Chips and Puree

Yazarlar:

Mevlüt ŞEN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2001 Vol.25 Issue 6, pp.427-432

Belge Tipi:

Makale

Yayın Tarihi:

5/2001

Belge Dili:

Türkçe

Document ID (Org No.):

2000809542

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X

taro

Colocasia esculenta

corm

composition

french fries

chips

sensory analysis

Sayı

Makale detayları

Yazarlar: Mevlüt ŞEN

Yayıncı: TUBITAK

Dergi: Turkish Journal of Agriculture and Forestry 2001 Vol.25 Issue 6, pp.427-432

Belge Tipi: Makale

Yayın Tarihi: 5/2001

Belge Dili: Türkçe

Document ID (Org No.): 2000809542

Sıklık: İki Aylık

eISSN: 1303-6173

pISSN: 1300-011X

Sayı

Yazarlar:

Mevlüt ŞEN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Agriculture and Forestry 2001 Vol.25 Issue 6, pp.427-432

Belge Tipi:

Makale

Yayın Tarihi:

5/2001

Belge Dili:

Türkçe

Document ID (Org No.):

2000809542

Sıklık:

İki Aylık

eISSN:

1303-6173

pISSN:

1300-011X