Optimization of pretreatment conditions and drying temperature in white taro (Colocasia esculenta (L.) Schott) flour production

Date

6-2016

Degree

Bachelor of Science in Agricultural and Biosystems Engineering

Major Course

Major in Agricultural and Bio-Process Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Princess Tiffany G. Dantes

Abstract

This study optimized the drying temperature, concentration of sodium metabisulfite and cutting thickness for the production of taro four using response surface methodology. The values for the independent variables were 50˚C, 60˚C, and 70˚C for the drying temperature, 0.01%, 0.05%, and 0.1% for the concentration of sodium metabisulfite, and 3mm, 4mm, and 5mm for the cutting thickness. The Box and Behnken design with three levels was used as the experimental design with 15 test runs. Drying characteristics, physicochemical properties, and sensory attributes were the dependent variables to determine the optimized pre-treatment conditions and drying temperature. Analysis of variance showed that independent variables had no significant (p<0.05) difference among each other. The optimized value of drying temperature, concentration of sodium metabisulfite, and cutting thickness, based on response surface methodology, were 50˚C, 0.076% and 3.665 mm, respectively. The optimized taro flour was compared to commercially available cassava flour in terms of its physicochemical properties, sensory attributes, and proximate composition. Using paired t-test of two samples for means, the pH and lightness index of both flours have significant (p<0.05) differences but the pH of taro flour was closer to wheat flour, while lightness index of cassava flour was closer to whear flour. On the other hand, the sensory attributes of commercially available cassava flour were more acceptable than taro flour. Thus cassava flour was found to be better than taro flour in terms of sensory attributes. In terms of proximate composition, the optimized taro flour was comparable to wheat flour than to cassava flour.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993.5 2016 A2 /L57

Document Type

Thesis

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