|
|||||
|
|
Effects of different cooking methods on chemical compositions,in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms |
|
| Authors: | Chutikarn Kapcum Kannika Pasada Pearploy Kantiwong Buraporn Sroysang Jiratchaya Phiwtawee Manop Suphantharika Prasanna D. Belur Esperanza Maribel G. Agoo Jose Isagani Belen Janairo Rungtiwa Wongsagonsup |
| Affiliation: | 1. Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi, 71150 Thailand Contribution: Conceptualization (equal), Investigation (equal), Methodology (equal), Visualization (equal), Writing - original draft (equal);2. Unit of Scientific Laboratory for Education, Kanchanaburi Campus, Mahidol University, Kanchanaburi, 71150 Thailand Contribution: Data curation (equal), Formal analysis (equal), Methodology (equal);3. Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi, 71150 Thailand Contribution: Data curation (equal), Formal analysis (equal);4. Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok, 10400 Thailand Contribution: Validation (equal), Writing - review & editing (equal);5. Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasanagar, Mangalore, 575025 India Contribution: Funding acquisition (equal), Project administration (equal), Validation (equal), Writing - review & editing (equal);6. Biology Department, College of Science, De La Salle University, 2401 Taft Avenue, Manila, 0922 Philippines Contribution: Validation (equal), Writing - review & editing (equal);7. Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi, 71150 Thailand |
| 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. |
| Keywords: | Chemical compositions cooking methods in vitro antioxidant activity in vitro starch digestibility oxalate content taro corms |