Optimization of taro (Colocasia esculenta (L.) Schott) flour substitution in tarts

ABSTRACT Taro (Colocasia esculenta [L.] Schott) was utilized as a raw material to produce flour by using a High Performance Dehydration System (Sandvik dryer). The dehydration procedure at 70°C was standardized by repeated production trials. The subjective and objective parameters measured revealed...

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Bibliographic Details

Main Author:	Acosta, Heherson Medrano
Other Authors:	Rumbaoa, Rowena Grace O.
Format:	Thesis
Language:	English
Published:	2005.
Subjects:	Taro. Flour.