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Effect of blanching and EDTA treatment on the oxalate level in colocasia tuber.

Nawaraj, Dahal. and Bhagya, Swamylingappa. (2006) Effect of blanching and EDTA treatment on the oxalate level in colocasia tuber. Journal of Food Science and Technology, 43 (2). pp. 194-195.

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Abstract

Taro (Colocasis esculenta) tubers have high contents of oxalate (341-364 mg/100 g as oxalic acid on dry basis). Consumption of high oxalate foods can cause irritation of the mouth and increase the risk for renal calcium oxalate formation and affect Ca absorption. In this study, effects of blanching (with or without NaCl) and EDTA treatments (soaking and blanching) on oxalate contents of taro were investigated. Blanching of taro with NaCl decreased oxalate (as oxalic acid) contents by up to 37.2%. However, the best method for decreasing oxalate was blanching with EDTA (0.1mM), which reduced oxalate content by up to 80%.

Item Type: Article
Uncontrolled Keywords: ADDITIVES-; BLANCHING-; ORGANIC-ACIDS; SALT-; SALTS-; TARO-; EDTA-; NACL-; OXALATES-
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Protein Chemistry and Technology
Depositing User: Users 16 not found.
Date Deposited: 15 Jun 2011 04:01
Last Modified: 15 Jun 2011 04:01
URI: http://ir.cftri.com/id/eprint/7511

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