44F-22 |
New products from taro and poi using cooking extrusion |
J. L. BRIGGS1, A. Huang2, A. H. Barrett1, P. Maguire1, K. Raciot1, A. Senecal1, and B. A. Davis1. (1) Performance Enhancement and Food Safety Team, C F P, Natick Soldier Center, US Army SBCCOM, 17 Kansas St., Natick, MA 01760-5018, (2) Deptartment of Food Science & Human Nutrition, University of Hawaii at Manoa, 1800 East West Road, Honolulu, HI 96822 Taro and poi (a fermented taro paste) has been a carbohydrate staple in the Hawaiian diet for over a thousand years. Taro and poi are also abundant in beneficial antioxidant compounds and soluble fiber. There is currently interest in developing new products that incorporate taro or poi. Our objectives were to evaluate dehydrated taro and poi using High Temperature-Short Time (HTST) cooking extrusion to produce both dried, fracturable products (snack and cereal items) and intermediate moisture products (flavored “jerky”-type items). A specific goal was to evaluate the effects of taro/poi on product texture. A Werner & Pfleiderer ZSK-30 twin-screw, co-rotating extruder was used to produce a series of samples containing different dehydrated poi/rice flour ratios (up to 100% poi) using different screw RPM’s. The mechanical texture of these samples (strength and fracturability parameters) was evaluated by uniaxial compression using a Texture Technologies TXT2 texture press. Different concentrations of poi were also tested in an extruded intermediate-moisture meat jerky product, and texture (firming) assessed during accelerated storage. Additionally, poi-based snack-type samples were prepared and post-coated with cheese powders, and poi was incorporated (66%) into several flavored breakfast cereals. Dehydrated poi significantly increased compressive stress, the number of fractures occurring during compression, and the mean intensity of fractures occurring during compression, relative to rice-based extrudates. Changes in strength and fracturability were roughly progressive with poi content. Expansion was higher at 200 RPM than at 300 RPM. Poi-based breakfast cereals and cheese-coated poi snacks were rated highly by a sensory panel. Poi-meat jerky samples processed well, compared to a potato flour control, and samples containing up to a 50% replacement of potato flour had good sensory quality. New categories of extruded taro/poi-based products will have a significant impact on the Hawaiian commodity market and will contribute to the military ration base.
Session 44F, Product Development
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