Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (Colocasia esculenta (L.) Schott) Slices during Accelerated Storage
The quality of dehydrated taro slices in accelerated storage (45∘C and 75% RH) was determined as a function of initial water activity (aw) and package type. Color, rehydration capacity, thiamin content, and α-tocopherol content were monitored during 34 weeks of storage in polyethylene and foil lamin...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2016-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2016/9860139 |