Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as
gluten-free (GF) main ingredient owing its healthy pattern. The aim was to explore the GF …

In this study, the effects of soy protein isolate (SPI) concentration (0%, 50%, and 100%),
sonication time (10, 20, and 30 min), and whipping time (5, 10, and 15 min) on the quality …

Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott are the most
popular tubers among the Araceas family. Their chemical composition related to their …

Response surface methodology (RSM) and adaptive neuro fuzzy inference system (ANFIS)
modeling was applied for optimization of process parameters for extraction of bioactive …

In this study, rice flour: corn starch blend (50: 50) used in gluten‐free cookie production was
replaced with taro [Colocasia esculenta (L.) Schott] flour at 20%, 40% and 60% levels to …

The study describes the influence of precooking on drying kinetics of taro slices and quality
of resulted flour. The precooked slices in different medium required lesser drying time as …

Roots and tubers are considered as the most important food crops after cereals. About 200
million farmers in developing countries use roots and tubers for food security and income …

In the present study, the use of taro flour was investigated for the production wheat flour
bread (WFB) and gluten‐free bread (GFB). In both types of breads, the substitution level of …

The present study investigated the drying kinetics of taro slices precooked in different
medium viz water (WC), steam (SC) and Lemon Solution (LC) and dried at different …

Amla pulp was treated with ultrasonication technique under the different set of designed
conditions in order to optimize the ultrasonic conditions. A two factor four level Taguchi …