Effect of frying methods in the physicochemical and sensorial properties of taro chips (Colocasia esculenta)
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ISSN: 1680-8894
E-ISSN: 2219-6714
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Jul 27, 2018
Published: Jan 31, 2019
Published: Jan 31, 2019
Abstract
Taro (Colocasia esculenta) is an edible root grown in tropical and subtropical regions of the world, including Africa, Asia,
Hawaii, Central America, South America, the Caribbean and Mexico. In this study, taro chips were processed by two methods of cooking,
conventional frying and air frying. The objective of this work was to determine the effect of both methods on the physicochemical and sensorial
characteristics of the processed chips. The product obtained was tested for moisture, ash, lipid, protein, fibers and sensorial evaluation, in addition,
the oxalate content both, in raw taro and the processed chips were determined. The chip by the conventional process showed greater crispy, high
fat content (32.53%), lower oxalate concentration (0.40 mg/100 g sample) and higher preference by the consumer, compared to the chip air fried
process fat contents (fat contents 21.53%, oxalates contents 2.48 mg/ 100 g sample and hardness 40908 gf). In conclusion, it was possible to process
taro chips, a not well known and commercialized root with important nutritional characteristics, such as carbohydrate content. On the other hand,
the air frying could be an alternative method to prepare healthy food, reducing fat content and with acceptable sensorial attributes.
Keywords
Colocasia esculenta, crispy, air fryer, oxalates, taro.Downloads
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How to Cite
Chong, M., Mazzitelli, G., & Quintero, R. (2019). Effect of frying methods in the physicochemical and sensorial properties of taro chips (Colocasia esculenta). I+D Tecnológico, 15(1), 30-37. https://doi.org/10.33412/idt.v15.1.2095
References
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(28) A. Montaldo, Cultivo de raíces y tubérculos tropicales. San José, Costa Rica: Instituto Interamericano de Cooperación para la Agricultura, 1991, pp. 59-62.
(29) Aboubakar, N.Y. Njintang, J. Scher and C.M.F. Mbofung, “Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions,” Journal of Food Engineering, vol.91, pp. 373–379, 2009.
(30) P.B.E. Albihn and G.P. Savage, “The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol),” Journal of the Science of Food and Agriculture, vol. 81, pp. 1027-1033, 2001.
(31) V. Dueik and P. Bouchon, “Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying,” Food Reviews International, vol. 27, nº4, pp.408-433, 2011.
(32) E. Kostyra and N. Baryłko-Pikielna. “The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste,” Food Quality and Preference, vol. 18, pp. 872–879, 2007.
(33) J. Lucas, V. Quintero, J. Vasco y L. Cuellar, “Evaluación de los parámetros de calidad durante la fritura de rebanadas de papa criolla,” Scientia et Technica, vol. 16, nº48, pp. 299-304, 2011.
(2) A. Torres, M. Durán y P. Montero, “Evaluación de las propiedades funcionales del almidón obtenido a partir de malanga (Colocasia esculenta),” Revista Ciencias e Ingeniería al Día, vol. 8, nº2, pp. 29-38, 2013.
(3) Q.W. Caicedo, B.R. Rodríguez y R.S. Valle, “Una reseña sobre el uso de tubérculos de papa china Colocasia esculentaconservados en forma de ensilaje para alimentar cerdos,” Revista Electrónica de Veterinaria, vol. 15, nº1, 2013.
(4) K. Ríos, “Análisis comparativo de las propiedades físico-químicas y nutrimentales de almidón obtenido a partir de dos especies de malanga (Colocasia antiquorum y Colocasia esculenta) cultivadas en el estado de Oaxaca,” Tesis de licenciatura, Universidad Tecnológica de la Mixteca, Huajuapan de León, Oaxaca, México, 2014.
(5) C.A. Estrada, L.A. Bello, C.E. Martínez, J.L. Montañez, J. Jiménez y M.A. Vivar, “Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta),” CyTA - Journal of Food, vol. 7, nº3, pp. 233-241, 2009.
(6) A. Torres, P. Montero y M. Durán, “Propiedadesfisicoquímicas, morfológicas y funcionales del almidón de malanga (Colocasia esculenta),” Revista Lasallista de Investigación, vol. 10, nº2, 2013.
(7) J.H. Bradbury and R.W. Nixon, “The Acridity of Raphides from the Edible Aroids,” Journal of the Science of Food & Agriculture, vol. 76, nº4, pp. 608-616, 1998.
(8) A.C. Kumoro, R.D.A. Putri, C.S. Budiyati, D. Susetyo, Retnowati and Ratnawati, “Kinetics of calcium oxalate reduction in Taro (Colocasia esculenta) corm chips during treatments using baking soda solution,” Procedia Chemistry, vol. 9, pp. 102-112, 2014.
(9) Quan-Yuan Ruan, Xue-Qin Zheng, Bai-Ling Chen, Yang Xiao, Xin-Xiang Peng, David W.M. and Leung, E-E Liu, “Determination of total oxalate contents of a great variety of foods commonly available in Southern China using an oxalate oxidase prepared from wheat bran,” Journal of Food Composition and Analysis, vol. 32, pp. 6-11, 2013.
(10) Urolithiasis/urinary stones, ADA Nutrition Care Manual of the American Dietetic Association, Chicago, IL, USA, 2005.
(11) S. Sefa-Dedeh and E. K. Agyir-Sackey, “Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta cormels,” Food Chemistry, vol. 85, pp. 479-487, 2004.
(12) F. Pedreschi, “Frying of potatoes: physical, chemical, and microstructural changes,” Drying Technology: an-International Journal, vol. 30, pp. 707-725, 2012.
(13) J. Tian, S. Chen, J. Shi, J. Chen, D. Liu, Y. Cai, Y. Ogawa, and X. Ye, “Microstructure and digestibility of potato strips produced by conventional frying and air-frying: an in vitro study,” Food Structure, vol. 14, pp. 30-35, 2017.
(14) S.K. Pankaj and K. M. Keener, “A review and research trends in alternate frying technologies”, Current Opinion in Food Science, vol. 16, pp. 74-79, 2017.
(15) S.M. Arafat, “Air frying a new technique for produce of healthy fried potato strips,” Journal of Food and Nutrition Sciences, vol. 2, nº4, pp. 200-206, 2014.
(16) B. Belkova, J. Hradecky, K. Hurkova, V. Forstova, L. Vaclavik and J. Hajslova, “Impact of vacuum frying on quality of potato crisps and frying oil,” Food Chemistry, vol. 241, pp. 51–59, 2018.
(17) AOAC International, Official Methods of Analysis, 17° ed., Gaithersburg, USA: Association of Official Analytical Chemists, 2000.
(18) AOAC International, Official Methods of Analysis, 30° ed., Washington, USA: Association of Official Analytical Chemists, 1980.
(19) C. Castro, “Evaluación de las propiedades físico-químicas y sensoriales de la patata para fritura”. Tesis de Maestría, Universidad de Burgos, Burgos, España, 2008.
(20) INCAP y OPS, Tabla de composición de los alimentos de Centromérica, 2da ed., 2007.
(21) M.D.R. Teruel, M. Gordon, M.B. Linares, M.D. Garrido, A. Ahromrit and K. Niranjan, “A comparative study of the characteristics of French fries produced by deep fat frying and air Frying,” Journal of Food Science, vol, 80, nº2, pp. 349-358, 2015.
(22) Y. Zhang, T. Zhang, D. Fan, J. Li, L. Fan, “The description of oil absorption behavior of potato chips during the frying”, LWT-Food Science and Technology, vol. 96, pp. 119-126, 2018.
(23) J. Hasbún, P. Esquivel, A. Brenes y I. Alfaro,” Propiedades físico-químicas y parámetros de calidad para uso industrial de cuatro variedades de papa,” Agronomía Costarricense, vol. 33, nº1, pp.77-89, 2009.
(24) N.P. Durán, I. Osorio and M.A. Rojas,” Proposed methodology for the evaluation of the physicochemical characteristics of two varieties of cassava (Manihot esculenta Crantz), used as raw material for the preparation of fried chips,” Scientia et Technica Año XVIII, vol. 18, nº3, pp. 553-559, 2013.
(25) W. D. Holloway, M. E. Argall, W.T. Jealous, J.A. Lee and J.H. Bradbury, “Organic acids and calcium oxalate in tropical root crops,” Journal of Agriculture and Food Chemistry, vol. 37, pp. 337-341, 1989.
(26) Organización de las Naciones Unidas para la Agricultura y la Alimentación, Raíces, tubérculos, plátanos y bananas en la nutrición humana. Roma, Italia: FAO, 1991, pp. 108.
(27) K. Judprasong, S. Charoenkiatkul, P. Sungpuag, K. Vasanachitt and Y. Nakjamanong, “Total and soluble oxalate contents in Thai vegetables, cereal grains and legume sedes and their changes after cooking,” Journal of Food Composition and Analysis, vol. 19 nº4, pp. 340–347, 2006.
(28) A. Montaldo, Cultivo de raíces y tubérculos tropicales. San José, Costa Rica: Instituto Interamericano de Cooperación para la Agricultura, 1991, pp. 59-62.
(29) Aboubakar, N.Y. Njintang, J. Scher and C.M.F. Mbofung, “Texture, microstructure and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions,” Journal of Food Engineering, vol.91, pp. 373–379, 2009.
(30) P.B.E. Albihn and G.P. Savage, “The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol),” Journal of the Science of Food and Agriculture, vol. 81, pp. 1027-1033, 2001.
(31) V. Dueik and P. Bouchon, “Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying,” Food Reviews International, vol. 27, nº4, pp.408-433, 2011.
(32) E. Kostyra and N. Baryłko-Pikielna. “The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste,” Food Quality and Preference, vol. 18, pp. 872–879, 2007.
(33) J. Lucas, V. Quintero, J. Vasco y L. Cuellar, “Evaluación de los parámetros de calidad durante la fritura de rebanadas de papa criolla,” Scientia et Technica, vol. 16, nº48, pp. 299-304, 2011.