Combined microwave-hot air drying optimization and quality analysis of low GI dried taro rounds
This experiment used taro as a raw material and examined combined microwave-hot air drying to study the effects of various parameters on the quality of dried taro rounds during drying. The effects of microwave power, conversion point moisture content, hot air-drying temperature, and end-point moistu...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001441 |
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| author | Chen Yang Weiwen Duan Zhenhua Duan Aiqing Ren Yuhong Tian Liuping Fan |
| author_facet | Chen Yang Weiwen Duan Zhenhua Duan Aiqing Ren Yuhong Tian Liuping Fan |
| author_sort | Chen Yang |
| collection | DOAJ |
| description | This experiment used taro as a raw material and examined combined microwave-hot air drying to study the effects of various parameters on the quality of dried taro rounds during drying. The effects of microwave power, conversion point moisture content, hot air-drying temperature, and end-point moisture content were studied. The Glycemic Index (GI), sensory score, elasticity, and rehydration ratio of dried taro were used as evaluation indicators. Optimal drying parameters were determined using orthogonal tests, and the quality of dried taro rounds was analyzed using digestion characteristics, texture characteristics, antioxidant capacity, and other indicators. The results showed that the optimal conditions of combined microwave-hot air drying were as follows: microwave power: 350 W, conversion point moisture content: 36 %, hot air-drying temperature: 85 °C, and end point moisture content: 21 %. Under these conditions, the GI of dried taro rounds was 49.87, and the sensory score was 79.33, categorizing it as a low GI food with good sensory quality. The relative contents of slowly digestible starch (SDS) and resistant starch (RS) were 30.96 % and 15.15 %, respectively. Texture characteristics and antioxidant capacity were also improved. |
| format | Article |
| id | doaj-art-b1663d28cc094d5790017356107ae82c |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b1663d28cc094d5790017356107ae82c2025-08-20T03:20:12ZengElsevierApplied Food Research2772-50222025-06-015110083410.1016/j.afres.2025.100834Combined microwave-hot air drying optimization and quality analysis of low GI dried taro roundsChen Yang0Weiwen Duan1Zhenhua Duan2Aiqing Ren3Yuhong Tian4Liuping Fan5College of Food and Bioengineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, PR China; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, PR ChinaCollege of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, PR ChinaCollege of Food and Bioengineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, PR China; Corresponding author at: College of Food and Bioengineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, 3261 Xiaohe Avenue, Hezhou 542899, PR China.College of Food and Bioengineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, PR ChinaCollege of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, PR ChinaState Key Laboratory of Food Science & Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Corresponding author at: College of Food and Bioengineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, 3261 Xiaohe Avenue, Hezhou 542899, PR China.This experiment used taro as a raw material and examined combined microwave-hot air drying to study the effects of various parameters on the quality of dried taro rounds during drying. The effects of microwave power, conversion point moisture content, hot air-drying temperature, and end-point moisture content were studied. The Glycemic Index (GI), sensory score, elasticity, and rehydration ratio of dried taro were used as evaluation indicators. Optimal drying parameters were determined using orthogonal tests, and the quality of dried taro rounds was analyzed using digestion characteristics, texture characteristics, antioxidant capacity, and other indicators. The results showed that the optimal conditions of combined microwave-hot air drying were as follows: microwave power: 350 W, conversion point moisture content: 36 %, hot air-drying temperature: 85 °C, and end point moisture content: 21 %. Under these conditions, the GI of dried taro rounds was 49.87, and the sensory score was 79.33, categorizing it as a low GI food with good sensory quality. The relative contents of slowly digestible starch (SDS) and resistant starch (RS) were 30.96 % and 15.15 %, respectively. Texture characteristics and antioxidant capacity were also improved.http://www.sciencedirect.com/science/article/pii/S2772502225001441Taro roundCombined microwave-hot air dryingGlycemic indexDigestive properties |
| spellingShingle | Chen Yang Weiwen Duan Zhenhua Duan Aiqing Ren Yuhong Tian Liuping Fan Combined microwave-hot air drying optimization and quality analysis of low GI dried taro rounds Applied Food Research Taro round Combined microwave-hot air drying Glycemic index Digestive properties |
| title | Combined microwave-hot air drying optimization and quality analysis of low GI dried taro rounds |
| title_full | Combined microwave-hot air drying optimization and quality analysis of low GI dried taro rounds |
| title_fullStr | Combined microwave-hot air drying optimization and quality analysis of low GI dried taro rounds |
| title_full_unstemmed | Combined microwave-hot air drying optimization and quality analysis of low GI dried taro rounds |
| title_short | Combined microwave-hot air drying optimization and quality analysis of low GI dried taro rounds |
| title_sort | combined microwave hot air drying optimization and quality analysis of low gi dried taro rounds |
| topic | Taro round Combined microwave-hot air drying Glycemic index Digestive properties |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001441 |
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