Evaluation of taro [Colocasia Esculenta L. Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding
Yazarlar (3)
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
Rabia Atasoy
Kastamonu Üniversitesi, Türkiye
Kastamonu Üniversitesi, Türkiye
Şeyma Selin Akın
Kastamonu Üniversitesi, Türkiye
Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 08-2019 |
| Kabul Tarihi | 20-06-2019 | Yayınlanma Tarihi | 15-07-2019 |
| Cilt / Sayı / Sayfa | 43 / 10 / – | DOI | 10.1111/jfpp.14103 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14103 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| The taro (Colocasia esculenta) flour was evaluated to the preparation of the milk pudding as a hydrocolloid. The physicochemical properties of taro flour were compared with corn starch and rice flour which generally take place in pudding mix, then they were incorporated into pudding formulation at the different ratios. The taro flour was found significantly (p < 0.05) different from rice flour and corn starch, due to its higher ash, fiber, fat and protein content, and color properties. Taro starch granules exhibited irregular, polygonal shapes, and small particle size visually in scanning electron micrographs. The increased concentration of taro flour in the pudding samples resulted in obtaining higher ash, protein, fiber, fat and mineral contents, and viscosity. All pudding samples exhibited pseudoplastic behavior. The samples which contained more taro flour scored the highest in terms of thickness and viscosity; however … |
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BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 14 |
| Scopus | 20 |
| Google Scholar | 30 |