Effect of Hydrothermal Treatment on selected Properties of Cocoyam Corm (colocasia esculenta) Flour

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI:10.22437/ifstj.v5i2.14554

Kator Asema, B. Adejumo

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Abstract

The aim of this work is to evaluate the effect of hydrothermal treatment on the physicochemical properties of cocoyam flour. Harvested cocoyam (Colocasia esculenta) was sorted, peeled, washed, sliced, washed, blanched at temperature 60 ̊ C, 80 ̊ C and 100 ̊ C and soaked at different time of 12 hours, 24 hours and 48 hours after then oven dried. The dried samples were milled into flour labelled A, B, and C at three replicates (3×3×3=27) with unblanched and unsoaked sample D as control. The samples were packaged for analysis. Result showed that at temperature 60 ̊ C for soaking time 12 hours, 24 hours and 48 hours, the moisture content are 4.16 %, 3.62 % and 5.01 %, fat 5.22 %, 5.22 % and 4.72 %, crude fibre 0.98 %, 0.99 % and 0.53 %, protein 1.75 %, 1.47 % and 1.61 %. It is concluded that hydrothermal treatment of cocoyam (colocasia esculenta) can modify the physicochemical properties of flour produced. However, the minimum effect occurred at 60 ̊ C compared to 80 ̊ C and 100 ̊ C .thus, the quality of cocoyam flour can be improved using blanching temperature 60 ̊ C and 12 hours soaking time.

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水热处理对可可豆粉若干特性的影响

研究了水热处理对椰子粉理化性质的影响。将采收的椰树分选、去皮、洗涤、切片、水洗、焯水，分别在60℃、80℃、100℃条件下浸泡12小时、24小时、48小时，然后烘箱烘干。将干燥的样品磨成标记为A、B和C的面粉，三次重复(3×3×3=27)，未漂白和未浸泡的样品D作为对照。样品被包装以供分析。结果表明，在60℃温度下浸泡12、24、48小时，水分含量分别为4.16%、3.62%、5.01%，脂肪含量分别为5.22%、5.22%、4.72%，粗纤维含量分别为0.98%、0.99%、0.53%，蛋白质含量分别为1.75%、1.47%、1.61%。综上所述，水热处理可改变可可豆面粉的理化性质。但在60℃条件下的影响最小，而在80℃和100℃条件下的影响最小，因此，在60℃条件下的焯水温度和12 h的浸泡时间可以提高茯苓粉的品质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Indonesian Food Science & Technology Journal

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