Ideal pretreatments and drying temperature on physico-chemical properties and bioactive compounds of dehydrated taro wafers

Pretreatment and Drying Effects on Taro Wafers

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Published

2026-03-31

DOI:

https://doi.org/10.58993/ijh/2026.83.1.14

Keywords:

Pre-treatments, physico-chemical properties, bio-active compounds, sensory quality
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Issue

Vol. 83 No. 01 (2026): Indian Journal of Horticulture

Section

Research Articles

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Copyright (c) 2026 Chowdhury S Kumar, G., Mondal, S., Kavya D., Mani A, Chakraborty I, Mitra S

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Chowdhury S Kumar Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India
  • G., Mondal Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India
  • S., Kavya D. Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India
  • Mani A, Chakraborty I Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India
  • Mitra S Department of Post Harvest Technology, Bidhan Chandra Kriahi Viswavidyalaya, Mohanpur 741252, India

Abstract

This study investigated the effect of various pre-treatments on the physicochemical properties of dried wafers prepared from taro cultivars, commonly grown in wasteland areas. Various pretreatments like blanching with water at 80°C and steam for 4 minutes, and immersion in a 0.1% citric acid solution were applied, followed by drying at 50°C and 60°C, respectively in a cabinet dryer. All pretreated dehydrated slices exhibited moisture levels below (10%), which is satisfactory for prolonged storage. The best rehydration ratio (2.72) and the lowest reducing sugar (2.29%) were observed in the samples pretreated with hot water-blanching and dried at 60°C. On the other hand, the highest ascorbic acid and total phenol were found in the untreated (control) sample. As pretreatments before drying affect physical parameters of dried taro chips, the best pretreatment should be used to produce high-quality end products. Wafers that were treated with hot water blanching produced better results compared to the untreated (control) because water blanched helps with colour improvement and reduction of reduced sugar level. The sensory analysis of the fried wafers revealed that the hot water blanched sample received the highest overall acceptability score (8.14) on the 9-point hedonic scale, which was substantially higher in comparison to the control sample.

How to Cite

Chowdhury S Kumar, G., Mondal, S., Kavya D., Mani A, Chakraborty I, & Mitra S. (2026). Ideal pretreatments and drying temperature on physico-chemical properties and bioactive compounds of dehydrated taro wafers: Pretreatment and Drying Effects on Taro Wafers. Indian Journal of Horticulture, 83(01), 101–106. https://doi.org/10.58993/ijh/2026.83.1.14

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