HSI-MEI LAISHIH-TONG JENGLii, Cheng-YiCheng-YiLii2009-07-152018-07-062009-07-152018-07-061998http://www.scopus.com/inward/record.url?eid=2-s2.0-0006467955&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/339213http://ntur.lib.ntu.edu.tw/bitstream/246246/162051/1/03.pdfThree kinds of taro paste were prepared with taro :water:sugar ratios of 1:0.33:1.4, 1:0.33:0.8 and 1:0.33:0.2. Results indicated that the paste with the highest sucrose concentration had the least hard texture. The retarding effect of sugar on hardness development and water mobility of the low concentration system was fructose > glucose > lactose > sucrose. The DSC characteristics showed that addition of 10 g/kg sodium stearoyl lactylate (SSL) or 10 g/kg monoglyceride (MG) decreased the hardening effect of low sugar content taro paste during storage under refrigeration. Taro paste with 10 g/kg SSL showed a larger endothermic peak for amylose - emulsifier complex but a smaller peak for retrogradation than did those with 10 g/kg MG or those without emulsifier. Results of 1H-decoupled 17O NMR R2 for taro paste with emulsifiers or sugars suggested that the changes in interactions among water, sugars, emulsifiers and starches were significantly related to the storage stability of taro paste.DSCEmulsifierNMRSugarTaro paste[SDGs]SDG6journal article10.1006/fstl.1997.02952-s2.0-0006467955WOS:000072913200010http://ntur.lib.ntu.edu.tw/bitstream/246246/162051/1/03.pdf