Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms

College

College of Science

Department/Unit

Biology

Document Type

Article

Source Title

International Journal of Food Science and Technology

Volume

57

Issue

5144

First Page

5154

Publication Date

2022

Abstract

The impacts of different cooking methods (boiling, steaming, baking, microwaving and frying) on chemical compositions, starch digestibility and antioxidant activity of taro corms were investigated. Compared with raw taro, boiling and frying reduced crude protein and ash contents. Frying significantly increased crude fat and fibre contents but decreased carbohydrate content. All cooking methods reduced oxalate content, especially frying. Among the cooked products, the boiled taro had the highest rapidly digestible starch (RDS) but the lowest resistant starch (RS) contents. In contrast, the fried taro provided the lowest RDS but the highest RS contents. All cooking methods reduced the total phenolic content and antioxidant activity of taro. The boiled taro had the lowest antioxidant activity, but the fired taro provided the highest. Frying was able to retain most of the health-promoting compounds with the lowest oxalate content; however, the high consumption of high-fat fried taro may adversely affect human health.

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Disciplines

Biological and Chemical Physics

Keywords

Cooking (Taro); Taro—Analysis

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