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Joel Scher - One of the best experts on this subject based on the ideXlab platform.
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Chemical composition, functional and sensory characteristics of wheat-Taro composite flours and biscuits
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014Co-Authors: Makhlouf Himeda, Carl M F Mbofung, Pierre Kitissou, Nicolas Njintang Yanou, Edith Fombang, Balaam Facho, Joel ScherAbstract:The physicochemical, alveographic and sensory characteristics of precooked Taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of Taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 10, 15, 20, 25 and 30 %) was used for this purpose. It was observed that water absorption capacity (range 95-152 g/100 g), water solubility index (range 18.8-29.5 g/100 g) and swelling capacity (range 125.4-204.6 mL/100 g) of composite flours significantly (p < 0.05) increased with increase in Taro level. Conversely the dough elasticity index (range 59.8-0 %), extensibility (78-22 mm) and strength (range 281-139 x 10(-4) joules) significantly (p < 0.05) diminished with increase in wheat substitution. Up to 10 % substitution with RIN Taro flour and 15 % with egg-like Taro flour, the composite Taro-wheat dough exhibited elasticity indices acceptable for the production of baking products, whereas at all levels of Taro substitution, the composite biscuits samples were either acceptable as or better (5-10 % substitution with RIN flour) than 100 % wheat biscuit.
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physicochemical thermal properties and microstructure of six varieties of Taro colocasia esculenta l schott flours and starches
Journal of Food Engineering, 2008Co-Authors: Yanou Nicolas Njintang, Joel Scher, Carl M F MbofungAbstract:Taro (Colocasia esculenta L. Schott) flours were prepared from six varieties of Taro corms coded as RIN, RIE, CN, CE, KW1 and KW2. Starch yields prepared from the flours varied between 66.5% for KW2 to 86.6% for RIE. The proteins content varied from 2.9% for KW1 to 4.9% for CN in the flours. Taro starch had irregular, polygonal shapes and small granular sizes. A wide variation was observed in the granular diameter of each of the starch samples and between the samples. The amylose contents varied from 14.7 ± 1.64% to 30.85 ± 0.63% as determined by the DSC method. The Taro starch contained 0.2-0.6% lipids and 2% ash. The onset gelatinisation temperatures of the Taro flours varied from 55.2 to 65.49 °C, whereas those of the starches are between 48.08 ± 2.46 for KW2 and 64.37 ± 2.35 °C for KW1. Retrogradation of the starches and the flours, as measured by their enthalpy changes, appeared to vary significantly between the varieties. The water absorption capacity varied from 240% to 470% and from 60% to 250% for the flours and starches samples, respectively. Taro flours had higher solubility index than their starch counterparts. Among the varieties, RIN and CE starches had the highest solubility whereas KW1 starch had the lowest. The sorption study also revealed the high ability of the Taro flours to absorb water compared to their starch components.
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effect of Taro colocasia esculenta flour addition on the functional and alveographic properties of wheat flour and dough
Journal of the Science of Food and Agriculture, 2008Co-Authors: Nicolas Y Njintang, Carl M F Mbofung, Facho Balaam, Pierre Kitissou, Joel ScherAbstract:BACKGROUND: Taro is a plant widely produced in tropical areas for its underground corms. Taro corms are highly perishable owing to their high moisture content. In order to limit post-harvest losses and improve the production and consumption, production and utilization of Taro flour have been envisaged. In connection with this, the incorporation of Taro flour into wheat-based products has been reported to increase their keeping quality. Before consideration is given to Taro flour as a substitute for wheat in bread manufacture, it is necessary to characterize the functionality of the composite flour and dough. The present study investigated the physicochemical and alveographic properties of wheat–Taro composite flour. RESULTS: Three varieties of Taro flour (WCN, RIN and KWN) were incorporated into wheat flour in proportions of 10%, 20% and 30% (w/w) and the water absorption capacity (WAC), retrogradation index (RI), foam capacity (FC) and other functional properties were measured. In addition, characteristics of dough rupture pressure (P), extensibility (L), elasticity index (Ie) and strength (W) of flour made from the different composites were measured using an alveograph. The results showed that WAC significantly increased from 132% (wheat flour) to 156% (30% composite flour), while RI significantly decreased from 38% to a mean value of 22%. Principal component analysis revealed that WAC and P formed a group of variables negatively correlated with a second group made of RI, FC, W, Ie and L. CONCLUSION: Incorporating Taro flour up to a level of 10% had no significant effect on the functional and alveographic properties of the flours. This suggested that in order to guarantee the quality of bread made from wheat–Taro composite the level of Taro addition should not exceed 10%. Copyright © 2007 Society of Chemical Industry
Carl M F Mbofung - One of the best experts on this subject based on the ideXlab platform.
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Chemical composition, functional and sensory characteristics of wheat-Taro composite flours and biscuits
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014Co-Authors: Makhlouf Himeda, Carl M F Mbofung, Pierre Kitissou, Nicolas Njintang Yanou, Edith Fombang, Balaam Facho, Joel ScherAbstract:The physicochemical, alveographic and sensory characteristics of precooked Taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of Taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 10, 15, 20, 25 and 30 %) was used for this purpose. It was observed that water absorption capacity (range 95-152 g/100 g), water solubility index (range 18.8-29.5 g/100 g) and swelling capacity (range 125.4-204.6 mL/100 g) of composite flours significantly (p < 0.05) increased with increase in Taro level. Conversely the dough elasticity index (range 59.8-0 %), extensibility (78-22 mm) and strength (range 281-139 x 10(-4) joules) significantly (p < 0.05) diminished with increase in wheat substitution. Up to 10 % substitution with RIN Taro flour and 15 % with egg-like Taro flour, the composite Taro-wheat dough exhibited elasticity indices acceptable for the production of baking products, whereas at all levels of Taro substitution, the composite biscuits samples were either acceptable as or better (5-10 % substitution with RIN flour) than 100 % wheat biscuit.
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physicochemical thermal properties and microstructure of six varieties of Taro colocasia esculenta l schott flours and starches
Journal of Food Engineering, 2008Co-Authors: Yanou Nicolas Njintang, Joel Scher, Carl M F MbofungAbstract:Taro (Colocasia esculenta L. Schott) flours were prepared from six varieties of Taro corms coded as RIN, RIE, CN, CE, KW1 and KW2. Starch yields prepared from the flours varied between 66.5% for KW2 to 86.6% for RIE. The proteins content varied from 2.9% for KW1 to 4.9% for CN in the flours. Taro starch had irregular, polygonal shapes and small granular sizes. A wide variation was observed in the granular diameter of each of the starch samples and between the samples. The amylose contents varied from 14.7 ± 1.64% to 30.85 ± 0.63% as determined by the DSC method. The Taro starch contained 0.2-0.6% lipids and 2% ash. The onset gelatinisation temperatures of the Taro flours varied from 55.2 to 65.49 °C, whereas those of the starches are between 48.08 ± 2.46 for KW2 and 64.37 ± 2.35 °C for KW1. Retrogradation of the starches and the flours, as measured by their enthalpy changes, appeared to vary significantly between the varieties. The water absorption capacity varied from 240% to 470% and from 60% to 250% for the flours and starches samples, respectively. Taro flours had higher solubility index than their starch counterparts. Among the varieties, RIN and CE starches had the highest solubility whereas KW1 starch had the lowest. The sorption study also revealed the high ability of the Taro flours to absorb water compared to their starch components.
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effect of Taro colocasia esculenta flour addition on the functional and alveographic properties of wheat flour and dough
Journal of the Science of Food and Agriculture, 2008Co-Authors: Nicolas Y Njintang, Carl M F Mbofung, Facho Balaam, Pierre Kitissou, Joel ScherAbstract:BACKGROUND: Taro is a plant widely produced in tropical areas for its underground corms. Taro corms are highly perishable owing to their high moisture content. In order to limit post-harvest losses and improve the production and consumption, production and utilization of Taro flour have been envisaged. In connection with this, the incorporation of Taro flour into wheat-based products has been reported to increase their keeping quality. Before consideration is given to Taro flour as a substitute for wheat in bread manufacture, it is necessary to characterize the functionality of the composite flour and dough. The present study investigated the physicochemical and alveographic properties of wheat–Taro composite flour. RESULTS: Three varieties of Taro flour (WCN, RIN and KWN) were incorporated into wheat flour in proportions of 10%, 20% and 30% (w/w) and the water absorption capacity (WAC), retrogradation index (RI), foam capacity (FC) and other functional properties were measured. In addition, characteristics of dough rupture pressure (P), extensibility (L), elasticity index (Ie) and strength (W) of flour made from the different composites were measured using an alveograph. The results showed that WAC significantly increased from 132% (wheat flour) to 156% (30% composite flour), while RI significantly decreased from 38% to a mean value of 22%. Principal component analysis revealed that WAC and P formed a group of variables negatively correlated with a second group made of RI, FC, W, Ie and L. CONCLUSION: Incorporating Taro flour up to a level of 10% had no significant effect on the functional and alveographic properties of the flours. This suggested that in order to guarantee the quality of bread made from wheat–Taro composite the level of Taro addition should not exceed 10%. Copyright © 2007 Society of Chemical Industry
H. K. Sharma - One of the best experts on this subject based on the ideXlab platform.
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effect of precooking on drying kinetics of Taro colocasia esculenta slices and quality of its flours
Food bioscience, 2017Co-Authors: Vivek Kumar, H. K. Sharma, K.d. SinghAbstract:Abstract The study describes the influence of precooking on drying kinetics of Taro slices and quality of resulted flour. The precooked slices in different medium required lesser drying time as compared to uncooked slices. Precooking time had the significant reduction in drying time of slices to achieve desired final moisture content. Seven thin layer drying models were selected to describe the drying behavior of precooked Taro slices. On the basis of highest R2, lowest χ2 and RMSE value, Logarithmic model was the most appropriate to describe the drying behavior of precooked Taro slices. The effective moisture diffusivity of precooked Taro slices was found in the range 3.55×10−9 to 6.84×10−9 m2/s. The flour from Taro slices, cooked in lemon solution had lowest antinutritional factors and better color but comparatively inferior functional properties. By considering overall quality of flour, water cooked slices flour samples was the best.
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Optimization of Taro–wheat composite flour cake using Taguchi technique
Journal of Food Measurement and Characterization, 2015Co-Authors: Vivek Kumar, H. K. Sharma, Pragati Kaushal, K. SinghAbstract:Taro ( Colocasia esculenta ) is an underutilized crop, which has higher nutritional value. The present study utilizes Taro as a potential substitute for wheat flour in the cake. The proximate composition, physicochemical properties, functional properties, and anti-nutritional properties were evaluated in the wheat, Taro flours and their composite blends (5, 10, 15 and 20 % Taro). The higher the substitution of Taro flour in blends, carbohydrate, fibre content, WAI, WSI, BD, and emulsion properties were increased whereas protein content, OAC and foaming properties were decreased. A four-level, four-factor orthogonal array (L_16) according to the Taguchi method was used to plan the experiments for the production of Taro–wheat composite flour cake. The effect of four factors such as Taro flour (5–20 %), fat (50–80 %), sugar (80–110 %) and egg (90–120 %) on the textural characteristics (firmness and chewiness), volume, color and sensory qualities (appearance, softness, taste, aroma and overall acceptability) of cakes were investigated. Results were analyzed on the basis of S/N ratios. The optimal levels thus determined for the four factors were: Taro flour 10 %, fat 60 %, sugar 110 % and egg 100 %.
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comparative study of physicochemical functional antinutritional and pasting properties of Taro colocasia esculenta rice oryza sativa flour pigeonpea cajanus cajan flour and their blends
Lwt - Food Science and Technology, 2012Co-Authors: Pragati Kaushal, Vivek Kumar, H. K. SharmaAbstract:Physicochemical, functional, antinutritional and pasting properties of Taro, rice, pigeonpea flours and their blends were determined and related to each other using Pearson correlation and Principal Component Analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours due to its highest ash, crude fiber, lower fat and protein content and exhibited lowest L∗, ΔE, foaming capacity (FC) and highest WSI (water solubility index), WAC (water absorption capacity) and OAC (oil absorption capacity) as compared to rice and pigeonpea flour. Different blends were prepared incorporating the ratio of Taro flour at 20 g/100 g, 30 g/100 g, 40 g/100 g, 50 g/100 g, 60 g/100 g levels with the blends consisting of equal proportions of rice and pigeonpea flour. Increased concentration of Taro flour in the blends resulted in shifting of the blends towards the right positive score of first principal component (PC1) thereby indicating the detection of blends containing 40 g/100 g Taro flour with an ease in the admixture of different flours. Taro flour contained higher oxalate, pasting temperatures (PT), peak viscosity (PV), trough viscosity and polyphenol content while lesser amount of phytate and lower setback viscosity than other flours.
Purnaningsih Ninuk - One of the best experts on this subject based on the ideXlab platform.
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Teknik Budidaya Tanaman Talas (Colocasia esculenta Scho) sebagai Upaya Peningkatan Hasil Produksi Talas Di Desa Situgede
Jurnal Pusat Inovasi Masyarakat (PIM), 2020Co-Authors: Azzahra Haifa, Mora Lubis, Yola Difa, Dewi Hartanti Sandra, Purnaningsih NinukAbstract:Taro is the main commodity in Situgede Village with Taiwanese Taro and bentul Taro varieties. The farmers are more focused on developing Taiwan Taro because Taiwan Taro is more tolerant of pest and disease attacks even though for the quality of bentul Taro are superior. The current problems is In the agricultural process carried out by farmers in the village of Situgede during the planting period until the Taro harvest there is no cultivation that is carried out specifically, so that the yield obtained is not optimal. It is necessary to do Taro cultivation techniques and special attention related to planting spacing, intercropping, and extermination of existing pests to increase the value of Taro production in Situgede Village. This study aims to find out how to cultivate Bogor Taro plants in Situgede Village, Bogor Regency, West Java. And to find out the process of Taro farming in Bogor in Situgede Village, Bogor, West Java. The methods used were observation, interviews, and observations through direct participation (SUIJI SLP 2019 program) in the community in the village of Situgede. The results obtained from this study are the main pests that attack Taro plants in Situgede village are grasshoppers (Oxya sp.) which cause symptoms in the form of hollow leaves. Key words: Cultivation of Taro, intercropping, plant disturbing organisms
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Analisis Usaha Mikro, Kecil, dan Menengah (UMKM) , Sistem Usaha Tani, dan Sistem Pemasaran Talas di Desa Situgede
Jurnal Pusat Inovasi Masyarakat (PIM), 2020Co-Authors: Pratama, Ahmad Yuda, Purnaningsih NinukAbstract:Talas as one of the superior commodities of Bogor City can be utilized more widely not only sold in the market (retailer), but can be used as one of the diversified commodities, and is useful as other processed raw materials such as cakes, Taro chips, lunkhead Taro, Taro flour and lying down. Obtained from more users Many Taro plants in Situgede have created Micro, Small and Medium Enterprises (MSMEs) that are engaged in Taro-based processed products that develop in the village of Situgede. Making empowerment and development of MSMEs becomes a thing that needs to be done in a sustainable manner. The production of Taro in the city of Bogor is still fluctuating, this is needed by production factors (capital, labor, land, and management). In Taro marketing activities, farmers often do not respond to the prices they receive (too low) while prices at the high end consumer level. The purpose of discussing this report is to identify the problems of MSMEs, channel Taro farming systems, and marketing systems for Taro in Situgede Village. This report uses a qualitative descriptive method using primary and secondary data. The methods used were observation, interviews, and observations through direct participation in the Situgede village community through the 2019 SLP SUIJI activities. Keywords: farming, marketing, MSMEs SUIJI SLP, tar
Vivek Kumar - One of the best experts on this subject based on the ideXlab platform.
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effect of precooking on drying kinetics of Taro colocasia esculenta slices and quality of its flours
Food bioscience, 2017Co-Authors: Vivek Kumar, H. K. Sharma, K.d. SinghAbstract:Abstract The study describes the influence of precooking on drying kinetics of Taro slices and quality of resulted flour. The precooked slices in different medium required lesser drying time as compared to uncooked slices. Precooking time had the significant reduction in drying time of slices to achieve desired final moisture content. Seven thin layer drying models were selected to describe the drying behavior of precooked Taro slices. On the basis of highest R2, lowest χ2 and RMSE value, Logarithmic model was the most appropriate to describe the drying behavior of precooked Taro slices. The effective moisture diffusivity of precooked Taro slices was found in the range 3.55×10−9 to 6.84×10−9 m2/s. The flour from Taro slices, cooked in lemon solution had lowest antinutritional factors and better color but comparatively inferior functional properties. By considering overall quality of flour, water cooked slices flour samples was the best.
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Optimization of Taro–wheat composite flour cake using Taguchi technique
Journal of Food Measurement and Characterization, 2015Co-Authors: Vivek Kumar, H. K. Sharma, Pragati Kaushal, K. SinghAbstract:Taro ( Colocasia esculenta ) is an underutilized crop, which has higher nutritional value. The present study utilizes Taro as a potential substitute for wheat flour in the cake. The proximate composition, physicochemical properties, functional properties, and anti-nutritional properties were evaluated in the wheat, Taro flours and their composite blends (5, 10, 15 and 20 % Taro). The higher the substitution of Taro flour in blends, carbohydrate, fibre content, WAI, WSI, BD, and emulsion properties were increased whereas protein content, OAC and foaming properties were decreased. A four-level, four-factor orthogonal array (L_16) according to the Taguchi method was used to plan the experiments for the production of Taro–wheat composite flour cake. The effect of four factors such as Taro flour (5–20 %), fat (50–80 %), sugar (80–110 %) and egg (90–120 %) on the textural characteristics (firmness and chewiness), volume, color and sensory qualities (appearance, softness, taste, aroma and overall acceptability) of cakes were investigated. Results were analyzed on the basis of S/N ratios. The optimal levels thus determined for the four factors were: Taro flour 10 %, fat 60 %, sugar 110 % and egg 100 %.
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comparative study of physicochemical functional antinutritional and pasting properties of Taro colocasia esculenta rice oryza sativa flour pigeonpea cajanus cajan flour and their blends
Lwt - Food Science and Technology, 2012Co-Authors: Pragati Kaushal, Vivek Kumar, H. K. SharmaAbstract:Physicochemical, functional, antinutritional and pasting properties of Taro, rice, pigeonpea flours and their blends were determined and related to each other using Pearson correlation and Principal Component Analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours due to its highest ash, crude fiber, lower fat and protein content and exhibited lowest L∗, ΔE, foaming capacity (FC) and highest WSI (water solubility index), WAC (water absorption capacity) and OAC (oil absorption capacity) as compared to rice and pigeonpea flour. Different blends were prepared incorporating the ratio of Taro flour at 20 g/100 g, 30 g/100 g, 40 g/100 g, 50 g/100 g, 60 g/100 g levels with the blends consisting of equal proportions of rice and pigeonpea flour. Increased concentration of Taro flour in the blends resulted in shifting of the blends towards the right positive score of first principal component (PC1) thereby indicating the detection of blends containing 40 g/100 g Taro flour with an ease in the admixture of different flours. Taro flour contained higher oxalate, pasting temperatures (PT), peak viscosity (PV), trough viscosity and polyphenol content while lesser amount of phytate and lower setback viscosity than other flours.
