Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro

ABSTRACT

Areca taro was processed using microwaving, frying, boiling, and steaming. Electron microscopy, color, texture, X-ray diffraction, Fourier transform infrared spectroscopy, pasting properties, water mobility, and flavor quality analyses were used to observe the areca taro. The experimental results showed that areca taro hardness and chewiness decreased after processing (P < .05). The peak viscosity of areca taro after boiling and steaming increased, whereas it decreased after microwaving and frying. Processing also decreased the setback, improved the stability of the cold paste, and made aging more difficult (P < .05). After different heat treatments, the bound water content of areca taro decreased, whereas the semi-bound and free water contents increased. Additionally, the relative crystallinity and short-range-ordered structures reduced under all treatments. Furthermore, fried and steamed areca taro had higher sensory scores, owing to their moderate aroma, hardness, and viscosity.

KEYWORDS:

• Areca taro
• starch structure
• X-ray diffraction
• Fourier transform infrared spectrum
• viscosity profile

Disclosure statement

No potential conflict of interest was reported by the author(s).

Author contributions

Yuqiao Zhang: Conceptualization, Methodology, Software, Investigation, Formal Analysis, Writing Original Draft. Feifei Shang: Conceptualization, Funding Acquisition, Resources, Supervision, Writing – Review & Editing. Tetyana Kryzhska: Data curation, Visualization, Writing – Review & Editing. Linlin Fan: Conceptualization, Methodology, Software, Investigation, Formal Analysis. Lili Li: Conceptualization, Methodology, Software. Qianwei Cheng: Visualization, Writing – Review & Editing. Zhenhua Duan: Resources, Supervision. Shanshan Chen: Visualization, Investigation.

Data availability statement

The data that support the findings of this study are available from the corresponding author upon reasonable request.

Additional information

Funding

This research was funded by ‘The National Natural Science Foundation of China’ [No. 31860458], ‘The Natural Science Foundation of Guangxi Province’ (No. 2017JJA130645Y) and ‘Guangxi Key Research and Development Program’ [No. 2022AB20149].