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Optimisation des paramètres de production et de conservation de la farine de Taro (Colocasia esculenta)

Abstract : Study on optimization of production and storage parameters of the taro (Colocasia esculenta) flour permitted to better understanding the cooking process of taro tubers and storage of taro flours. Studies of cooking of six varieties of tubers showed that the variety Ibo coco had high rate of cooking, due to his good thermal properties. The cooking of tubers in the faucet water is the best technique of cooking compared to, steam cooking, lemon and tammarin cooking. Studies of determination of the optimal conditions of drying and storage of the taro flour, using an accelerated ageing to 10 and 20 days of storage at 45°C to the activity in water of 0,07; 0,11; 0,23; 0,33; 0,53, showed that the ageing after 10 day of storage was sufficient for analyses. Besides the use of the BET model on sorption isotherms, permitted to obtain values of theorical and experimental monolayer water. Flours produced at this monolayer water, give dough with the textural characteristics near of those of traditional dough. However, the storage of these flours with different particle sizes (75, 150 and 250 µm) shown that the small particle size (75 µm) absorb water quickly than other flours, and they are more susceptible to the deterioration.
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Inconnu Aboubakar. Optimisation des paramètres de production et de conservation de la farine de Taro (Colocasia esculenta). Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2009. Français. ⟨NNT : 2009INPL005N⟩. ⟨tel-01749430⟩

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