ABSTRACT: The changes of nutritional components of eight different taro varieties before and after microwave drying equipment were analyzed, and the quality changes of Taro crisp chips produced by different taro varieties, such as color, hardness, brittleness, expansion rate, microstructure and sensory quality, were compared.
The results showed that fresh taro had the highest water content of 61.33-82.94%, Fenghua taro had the highest water content; starch content ranged from 15.87-30.25% and salmon taro had the highest content; sucrose content in Lipu taro was the highest, about 2.6 g/100 g; soluble protein content in red taro was 1455 mg/100 g, which was significantly higher than other varieties.
没有评论:
发表评论