Development of Dried Taro Round Formula Based on Microwave Drying

The purpose of this work was to optimize the formulation process of dried taro rounds based on microwave drying. The sensory evaluation, texture characteristics, cooking time, the rehydration ratio and total drying time were used as indexes, and the comprehensive score method of membership degree was used for statistical analysis. The optimal formula of dried taro round was obtained by single factor test and orthogonal test. The results showed that the optimal formula of dried taro round was that the addition amount of cassava starch was 80%, the addition amount of modified starch was 8%, the addition amount of sugar was 16%, and the addition amount of water was 10%(taro puree 100% as the benchmark, all percentages refer to mass fraction). The experimental results showed that dried taro rounds with good quality and the highest comprehensive score of membership degree can be obtained by this formula. At the same time, adaptability to microwave drying the taro rounds obtained from this formula and taro rounds purchased from the market were compared. The results showed that the comprehensive score of membership degree of the product obtained by this formula was the highest. The study on the formula of taro rounds based on microwave drying provides a technical reference for the industrial production of taro rounds and the development of dried taro round products. advantages of room temperature storage, long storage time and no need for cold chain transportation, cost saving and soon. Microwave drying has the advantages of high efficiency, saving time and energy consumption, and ensuring product quality. Therefore, microwavedried taro rounds can well adjust the off-peak season of the market, and are more favored by consumers and producers. At present, for the production of taro round products, different factories have different formulations or often according to their own experience. The specific production technology of taro round is lacking systematic and scientific research, which leads to uneven, unstable performance and different taste of taro rounds. Texture instrument is one of the professional instruments for objective evaluation of product texture at present. Through texture profile analysis, that is, secondary extrusion test, it can simulate the situation of human teeth chewing food [10]. The combination of texture instrument and sensory score can reduce the error of human senses and make the data more reliable. In this study, based on microwave drying, cassava starch, modified starch, sugar and water were used as influencing factors to study the best formula of dried taro round. The addition amount of all materials was calculated according to the mass fraction, and the quality of taro puree was taken as the benchmark in this experiment. The research on the best formula of dried taro round not only provides a technical reference for its industrial production, but also effectively promotes the development of the taro industry and increases the added value of taro. Materials and Methods