Varietal Differences in the Cookability of Taro Corms

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  • サトイモの調理適性に関する品種・系統間差
  • サトイモ ノ チョウリ テキセイ ニ カンスル ヒンシュ ケイトウ カンサ

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Abstract

A sensory evaluation was carried out on taro corms of seven varieties cooked in four different ways: steamed, steamed and seasoned with miso, boiled with seasoning, and cut and boiled in miso soup. The taste quality and texture related to stickiness, firmness and mealiness were evaluated.<br>Among the varieties, there were significant differences in the taste quality of the two kinds of steamed dishes, but there were no significant differences in the taste quality of the boiled dish and that boiled in miso soup. There were significant differences among varieties in every texture assessment with all cooking methods. There was a positive correlation between the assessment for taste quality and the texture related to mealiness with all cooking methods.

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