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Influence of steam pressure and slurry concentration on quality of dried taro porridge processed by drum drying

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Utilization of taro corms into various end products using taro flour as the base material, require a lot of development efforts in order to obtain higher added value of taro as non rice carbohydrate producing food crop. The purpose of this experiment is to determine the characteristics of drum dried instant taro that will be rehydrated into taro porridge.rn The dried instant taro porridge had been successfully made from taro slurry developed from cooked mashed taro, and then dried using double drum dryer. Three RPM rotating of drum dryer was selected as the best RPM to produce the dried instant taro. Steam pressure at 405.3 kPa (4 atm) combined with 1:1 slurry concentration provided the brightest dried instant powder at L 79.5.rn The lowest moisture content of dried instant taro, 7.08%, was produced also from the combination of 405.3 kPa (4 atm) steam pressure with 1:1 slurry concentration. The result of organoleptic test indicated that the panelists selected dried instant taro of 405.3 kPa (4 atm) steam pressure and 2:1 slurry concentration as thernbest dried instant taro to make tasty taro porridge with a score of 5 out of 1 ? 7 scale.

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Availability

B00626

(wh)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

626

Publisher

: Swiss German University., 2009

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Edition

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Subject(s)

FT

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