AbstractTanier (Xanthosoma sp.) dehydrated instant flakes were prepared from the white-fleshed cultivar locally known as Rascana. The instant flakes prepared as meat pie (pastelón) and as forcemeat (rellenos) were taste evaluated and found acceptable by a panel. Pasting properties of slurries prepared from the instant flakes and from a flour prepared by sifting the flakes through a 0.840 mm screen in a Homoloid mill were examined using the Brabender Amylograph- Viscograph. Flour had higher viscosity. Cooking to 93 C produced no peak viscosity, indicating that tanier starch in flakes and flour is not fragile.
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