Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms
2
Issued Date
2022-08-01
Resource Type
ISSN
09505423
eISSN
13652621
Scopus ID
2-s2.0-85132628352
Journal Title
International Journal of Food Science and Technology
Volume
57
Issue
8
Start Page
5144
End Page
5154
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Food Science and Technology Vol.57 No.8 (2022) , 5144-5154
Suggested Citation
Kapcum C., Pasada K., Kantiwong P., Sroysang B., Phiwtawee J., Suphantharika M., Belur P.D., Agoo E.M.G., Janairo J.I.B., Wongsagonsup R. Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms. International Journal of Food Science and Technology Vol.57 No.8 (2022) , 5144-5154. 5154. doi:10.1111/ijfs.15823 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83178
Title
Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms
Author's Affiliation
Other Contributor(s)
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.