Ideal pretreatments and drying temperature on physico-chemical properties and bioactive compounds of dehydrated taro wafers

Pretreatment and Drying Effects on Taro Wafers

Downloads

Published

2026-03-31

DOI:

https://doi.org/10.58993/ijh/2026.83.1.14

Keywords:

Pre-treatments, physico-chemical properties, bio-active compounds, sensory quality
Dimensions Badge

Issue

Vol. 83 No. 01 (2026): Indian Journal of Horticulture

Section

Research Articles

License

Copyright (c) 2026 Chowdhury S Kumar, G., Mondal, S., Kavya D., Mani A, Chakraborty I, Mitra S

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Chowdhury S Kumar Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India
  • G., Mondal Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India
  • S., Kavya D. Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India
  • Mani A, Chakraborty I Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India
  • Mitra S Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India

Abstract

This study investigated the effect of various pre-treatments on the physicochemical properties of dried wafers prepared from taro cultivars, commonly grown in wasteland areas. Various pretreatments like blanching with water at 80°C and steam for 4 minutes, and immersion in a 0.1% citric acid solution were applied, followed by drying at 50°C and 60°C, respectively in a cabinet dryer. All pretreated dehydrated slices exhibited moisture levels below (10%), which is satisfactory for prolonged storage. The best rehydration ratio (2.72) and the lowest reducing sugar (2.29%) were observed in the samples pretreated with hot water-blanching and dried at 60°C. On the other hand, the highest ascorbic acid and total phenol were found in the untreated (control) sample. As pretreatments before drying affect physical parameters of dried taro chips, the best pretreatment should be used to produce high-quality end products. Wafers that were treated with hot water blanching produced better results compared to the untreated (control) because water blanched helps with colour improvement and reduction of reduced sugar level. The sensory analysis of the fried wafers revealed that the hot water blanched sample received the highest overall acceptability score (8.14) on the 9-point hedonic scale, which was substantially higher in comparison to the control sample.

How to Cite

Chowdhury S Kumar, G., Mondal, S., Kavya D., Mani A, Chakraborty I, & Mitra S. (2026). Ideal pretreatments and drying temperature on physico-chemical properties and bioactive compounds of dehydrated taro wafers: Pretreatment and Drying Effects on Taro Wafers. Indian Journal of Horticulture, 83(01), 101–106. https://doi.org/10.58993/ijh/2026.83.1.14

Downloads

Download data is not yet available.

References

1. Aboubakar, A., Njintang, Y. N., Scher, J. and Mbofung, C. M. F. 2008. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J. Food Eng., 86(2): 294– 305.

2. Agbor-Egbe, T. and Rickard, J. E. 1990. Identification of phenolic compounds in edible aroids. J. Sci. Food Agric., 51(2): 215–221.

3. Ahamad, S., Asrey, R., Menaka, M., Vinod, B. R., Kumar, D. and Balubhai, T. P. 2025. 24-Epibrassinolide treatment boosts bioactive compound preservation, delays softening and extends shelf life of cherry tomatoes during storage. Food Chem., 145051.

4. Ahamad, S., Sagar, V. R., Asrey, R., Islam, S., Tomar, B. S., Vinod, B. R., Menaka, M. and Kumar, A. 2024. Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre-treatments. Int. J. Food Sci. Technol., 59(8): 5794–5805.

5. Ahamad, S., Asrey, R., Vinod, B. R., Meena, N. K., Menaka, M., Prajapati, U. and Saurabh, V. 2024. Maintaining postharvest quality and enhancing shelf-life of bell pepper (Capsicum annuum L.) using brassinosteroids: A novel approach. S. Afr. J. Bot., 169: 402-412.

6. Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell- Barrachina, Á. A. and Figiel, A. 2020. Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9(9): 1261.

7. Ferdaus, M. J., Chukwu-Munsen, E., Foguel, A. and da Silva, R. C. 2023. Taro roots: An underexploited root crop. Nutrients, 15(15): 3337.

8. Górnicki, K., Choińska, A. and Kaleta, A. 2020. Effect of variety on rehydration characteristics of dried apples. Processes, 8(11): 1454.

9. Hatamipour, M. S., Kazemi, H. H., Nooralivand, A. and Nozarpoor, A. 2007. Drying characteristics of six varieties of sweet potatoes in different dryers. Food Bioprod. Process, 85(3): 171–177.

10. Kaushal, P., Kumar, V. and Sharma, H. K. 2015. Utilization of taro (Colocasia esculenta): a review. J. Food Sci. Technol., 52: 27–40.

11. Kuyu, C. G., Tola, Y. B., Mohammed, A. and Ramaswamy, H. S. 2018. Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour. Food Sci. Nutr., 6(6): 1724–1733.

12. Lavelli, V., Hippeli, S., Peri, C. and Elstner, E. F. 1999. Evaluation of radical scavenging activity of fresh and air-dried tomatoes by three model reactions. J. Agric. Food Chem., 47(9): 3826– 3831.

13. Li, Y., Zhang, Y., Liu, H., Jin, X. and Liu, X. 2021. Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying. Int. J. Food Eng., 17(7): 517–527.

14. Nilnakara, S., Chiewchan, N. and Devahastin, S. 2009. Production of antioxidant dietary fibre powder from cabbage outer leaves. Food Bioprod. Process, 87(4): 301–307.

15. Quarcoo, P. C. and Wireko-Manu, F. D. 2016. The effect of steam and hot water blanching on some quality attributes of cocoyam leaf. MOJ Food Process Technol., 2(5): 164–168.

16. Ranganna S. 2000. Handbook of analysis and quality control for fruit and vegetable products, 3rd edn. Tata and McGraw-Hill, New Delhi

17. Santis, N., Mendoza, F., Moyano, P., Pedreschi, F. and Dejmek, P. 2007. Soaking in a NaCl solution produce paler potato chips. LWT Food Sci. Technol., 40(2): 307–312.

18. Sheron, O. P., Tonk, D. S., Kaushik, L. S., Hasija, R. C. and Pannu, R. S. 1998. Statistical software package for agricultural research workers. OPSTAT.

19. Sun, X., Jin, X., Fu, N. and Chen, X. 2020. Effects of different pretreatment methods on the drying characteristics and quality of potatoes. Food Sci. Nutr., 8(11): 5767–5775.

20. Wang, B., Jia, Y., Li, Y., Wang, Z., Wen, L., He, Y. and Xu, X. 2023. Dehydration–rehydration vegetables: Evaluation and future challenges. Food Chem. X, 100935.

21. Xia, X., Jin, Y., Zhao, H., Wang, G. and Huang, D. 2023. Optimization and experiment of hot air-drying process of Cyperus esculentus seeds. Agriculture, 13(3): 617.

Similar Articles

<< < 1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.