Title
Processing of taro (Colocasia esculenta) corms in taro balls
Date
2023
Abstract
Taro was processed into street-food type form of balls similar to fishballs. Varying amounts of taro and all purpose flour combinations were prepared and evaluated for their sensory characteristics such as color, aroma, taste, texture and general acceptability. Based on sensory evaluations, T3 (75% taro:25% all purpose flour) was the most acceptable and the least preferred was T1 (100% taro:0% all purpose flour).
Book Title
Food product and process development from selected resilient, drought resistant and underutilized crops
Contributor
Israel, K.A.C.Dizon, E.I.Lizardo, R.C.M.Mejico, M.I.F.
Recommended citation
Anon., "Processing of taro (Colocasia esculenta) corms in taro balls" (2023). Book Chapter. 90.
https://www.ukdr.uplb.edu.ph/book-chapters/90
En – AGROVOC descriptors
COLOCASIA ESCULENTA; TARO; FOODS; FOOD PROCESSING; COLOUR; FLAVOUR; TASTE (SENSATION); TEXTURE; QUALITY; ORGANOLEPTIC ANALYSIS