比较芋艿（Colocasia esculenta L.）粉与谷物、块茎和豆粉的理化性质和糊化特性的研究。
Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.
机构信息
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
出版信息
J Food Sci Technol. 2013 Feb;50(1):94-100. doi: 10.1007/s13197-010-0227-6. Epub 2011 Jan 30.
The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component.
对芋头（Colocasia esculenta L.）粉的物理化学和糊化特性进行了研究，并与其他植物来源的粉进行了比较。使用皮尔逊相关和主成分分析（PCA）将粉的近似成分、颜色参数、水和油吸收、泡沫特性和糊化特性（使用快速粘度分析仪测量）相互关联。芋头粉在表现出最高碳水化合物、最高吸水性和最低蛋白质、最低泡沫能力和最低回生值方面与其他粉显著不同（P<0.05）。与马铃薯粉相比，芋头粉的峰值黏度较低，但比大豆粉和玉米粉的峰值黏度高。PCA 和皮尔逊相关都显示了功能和糊化特性之间的几个显著相关性。PCA 显示，芋头和马铃薯粉在得分图的左侧，得分呈负，而大豆和玉米粉在第一主成分中得分很高。
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