Chemical properties, functionality, and morphology of taro flour modified by H2O2 oxidation and irradiation of UV light

Taro tuber is one type of traditional Indonesian tubers which is potential to be processed into flour. Modification of taro flour using H2O2 oxidation catalysed with UV irradiation can improve the quality of taro flour. This study aims to determine the chemical properties, functionality, and morphology of modified taro flour affected by concentration H2O2 and oxidation-UV irradiation time. The study used a completely randomized design with two factors, hydrogen peroxide concentration (3, 4, and 5 percent) and time of oxidation-UV irradiation (5, 15, 25, and 35 minutes). Taro flour was analysed in terms of carbonyl, carboxyl, and amylose content pasting properties (peak viscosity, final viscosity, and setback, viscosity), baking expansion, crystallinity, and granular morphology. The results show that the higher the hydrogen peroxide concentration and the longer the reaction time caused the increase in the carbonyl, carboxyl, and amylose contents, peak viscosity, final viscosity, and baking expansion. Meanwhile, it caused a decrease in setback viscosity, relative crystallinity, and damaged the morphological structure of flour granules. All these characteristics are recommended for bakery product production.