Oxalate Content In Karunai Kizhangra
From the table it was found that the calcium oxalate content in fresh tuber were 0.14% in elephant foot yam, in karunai kizhangu 0.25% and in taro 0.20 percent respectively. The processed (soaking the tubers in citric acid followed by blanching, drying & roasting) tuber flour was subjected to determine the presence of calcium oxalate. It was found that elephant foot yam flour had 0.05%, karunai kizhangu flour contained 0.09% and in taro flour had 0.08 percent calcium oxalate. The reduction in acridity was noticed. The reduction in oxalate content may be due to different treatment like peeling, washing, dicing, soaking, blanching & roasting. Akapan and umoh (2004) stated in their study that the peel of tubers contain more oxalate than the
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Sundaresan (2005) was found that in fresh tuber of taro cultivars had 0.07-0.15% calcium oxalate content, elephant foot yam had 0.12-0.24 percent and the author concluded that addition of mild organic acid prior to boiling was found to be effective in reducing the acridity more than 75 percent. Incorporation of organic acid in cooking medium provides low PH and facilitate solubilization of calcium oxalate. In the analysis, it was found, that the selected processed tuber flours had 60-64 percent reduction in calcium oxalate by treating by tubers in citric …show more content…
The product had the overall acceptability score of 85 percent. Kavya reddy (2011) made an attempt to formulate extruded snacks in combination with corn grits, black gram dhal, root and tuber like potato, sweet potato, colocasia and beet root, corn grits, black and gram dhal and tubers were added in the ratio of 60: 20: 20 respectively to produce puffed snacks. The author has concluded that most acceptable based extruded products can be prepared by using tubers. The products need to be explored for commercialization as an innovative snack food to increase the utility of the tubers.
b) Organoleptic evaluation of papad The prepared papad was fried in oil and it was organoleptically evaluated, to assess the consumer acceptability of the product. The prepared papad was given to 15 trained judges for organoleptic evaluation using nine point hedonic scale. The results of organoleptic evaluation are given in Table 5. And Fig.5.
Table5. Organoleptic evaluation of papad
Particulars C*(%) T1 (%) T2 (%) T3 (%)
Colour 95 84 86
Sundaresan (2005) was found that in fresh tuber of taro cultivars had 0.07-0.15% calcium oxalate content, elephant foot yam had 0.12-0.24 percent and the author concluded that addition of mild organic acid prior to boiling was found to be effective in reducing the acridity more than 75 percent. Incorporation of organic acid in cooking medium provides low PH and facilitate solubilization of calcium oxalate. In the analysis, it was found, that the selected processed tuber flours had 60-64 percent reduction in calcium oxalate by treating by tubers in citric …show more content…
The product had the overall acceptability score of 85 percent. Kavya reddy (2011) made an attempt to formulate extruded snacks in combination with corn grits, black gram dhal, root and tuber like potato, sweet potato, colocasia and beet root, corn grits, black and gram dhal and tubers were added in the ratio of 60: 20: 20 respectively to produce puffed snacks. The author has concluded that most acceptable based extruded products can be prepared by using tubers. The products need to be explored for commercialization as an innovative snack food to increase the utility of the tubers.
b) Organoleptic evaluation of papad The prepared papad was fried in oil and it was organoleptically evaluated, to assess the consumer acceptability of the product. The prepared papad was given to 15 trained judges for organoleptic evaluation using nine point hedonic scale. The results of organoleptic evaluation are given in Table 5. And Fig.5.
Table5. Organoleptic evaluation of papad
Particulars C*(%) T1 (%) T2 (%) T3 (%)
Colour 95 84 86