Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 24, Issue 1, Pages 615-626Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2021.1908353
Keywords
Potato; paste; taro; texture; starch; protein
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Funding
- Japan Society for the Promotion of Science [17KT0075]
- Grants-in-Aid for Scientific Research [17KT0075] Funding Source: KAKEN
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The study found that taro paste has the best texture for use by the elderly and persons with dysphagia. Taro starch gelatinizes slowly when heated, has water-soluble proteins with higher thermal stability, making it a suitable meal ingredient.
In this study, we compared the texture of four varieties of potato paste (potato, sweet potato, taro and yam) with 80% moisture content to clarify the most suitable potato varieties for use by the elderly and persons with dysphagia. Taro paste was found to have greater softness and less stickiness, approximating those of commercially available care foods, and better cohesiveness in the oral cavity compared to the other potato varieties. The results suggested that taro starch is gelatinized slowly when the whole potato was heated, without breakdown of starch granules, contains water-soluble proteins of higher thermal stability than other potato varieties, and had less mucilage loss as a result of heating. Thus, it is concluded that taro paste can be used as a meal ingredient, serving both as a source of nutrition and as a dietary supplement that assists swallowing.
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