Pérez E E, Gutiérrez M E, De Delahaye E Pacheco, Tovar J, Lares M
Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, University Central de Venezuela.
J Food Sci. 2007 Aug;72(6):S367-72. doi: 10.1111/j.1750-3841.2007.00420.x.
The physical proximate composition and physicochemical characteristics, microbiological stability, and in vitro alpha-amylolysis rate of flours produced by conventional dehydration techniques of the edible portions of the aroids Xanthosoma sagittifolium and Colocasia esculenta were investigated. Flours from the edible portion of both tubers did not show significant statistical differences in moisture, Aw, crude protein, total sugars, amylose, and amylopectin contents. C. esculenta flour showed higher crude fat, total, soluble, and insoluble dietary fiber, and mineral (P, Ca, Fe, and Zn) contents, whereas X. sagittifolium flour showed higher starch, ash, and reducing sugar content than its counterpart. With regard to physical and physicochemical characteristics, X. sagittifolium flour showed higher titratable acidity and relative density values, being darker and more yellowish than its counterpart. On the other hand, X. sagittifolium flour showed higher gelatinization temperature than C. esculenta flour. Parameters such as viscosity during the holding time (95 degrees C for 30 min), viscosity at 50 degrees C, setback, and consistency were lower in C. esculenta flour than X. sagittifolium flour. The viscosity peak and breakdown indexes were higher in C. esculenta flour than in the X. sagittifolium sample. The colony forming units (CFU) of the microorganisms were much lower than those reported in the literature for similar products. Moreover, due to their moisture content and water activity, these flours could be classified as dry foods and they are shelf-stable foods. The results reflect that flours with good chemical, physicochemical, and nutritional quality and satisfactory microbiological stability may be produced from these aroids.
对通过传统脱水技术生产的箭叶黄体芋和芋艿可食用部分的面粉的物理近似成分、物理化学特性、微生物稳定性及体外α-淀粉酶解率进行了研究。两种块茎可食用部分的面粉在水分、水分活度、粗蛋白、总糖、直链淀粉和支链淀粉含量方面未显示出显著的统计学差异。芋艿面粉的粗脂肪、总膳食纤维、可溶性膳食纤维、不溶性膳食纤维和矿物质（磷、钙、铁和锌）含量较高，而箭叶黄体芋面粉的淀粉、灰分和还原糖含量高于芋艿面粉。在物理和物理化学特性方面，箭叶黄体芋面粉的可滴定酸度和相对密度值较高，比芋艿面粉颜色更深且更偏黄。另一方面，箭叶黄体芋面粉的糊化温度高于芋艿面粉。在保温时间（95℃ 30分钟）、50℃时的粘度、回生值和稠度等参数方面，芋艿面粉低于箭叶黄体芋面粉。芋艿面粉的粘度峰值和破损值高于箭叶黄体芋面粉样品。微生物的菌落形成单位（CFU）远低于文献中报道的类似产品。此外，由于其水分含量和水分活度，这些面粉可归类为干燥食品且货架期稳定。结果表明，这些天南星科植物可生产出具有良好化学、物理化学和营养品质且微生物稳定性令人满意的面粉。
