Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro

ABSTRACTAreca taro was processed using microwaving, frying, boiling, and steaming. Electron microscopy, color, texture, X-ray diffraction, Fourier transform infrared spectroscopy, pasting properties, water mobility, and flavor quality analyses were used to observe the areca taro. The experimental results showed that areca taro hardness and chewiness decreased after processing (P