Acta Scientiarum Polonorum Technologia Alimentaria

Background. Taro corms (Colocasia esculenta (L.) Schott) are rich in antioxidants, particularly polyphenols and mucilage, which contribute to their nutritional and functional properties. Mucilage not only exhibits free radical scavenging activity but also provides important techno-functional properties, such as emulsifying ability and foaming capacity. However, these compounds are heat-sensitive and may undergo substantial degradation during drying. Thermal degradation kinetics can be used to describe changes in antioxidant con­tent during the drying process of taro leather. The effects of drying temperature and time on the texture and sensory quality of taro leather were also examined.
Material and methods. This study investigated the effects of drying temperature (65, 70, and 75°C) on the quality properties, antioxidant capacity, and sensory attributes of taro leather. Quality parameters assessed included moisture content, polyphenol content, water activity, texture, color values, and antioxidant capacity (Trolox equivalent content).
Results. The drying process followed the Newton model, while the degradation of total polyphenol content (TPC) and antioxidant capacity (TE) conformed to first-order reaction kinetics. The activation energies (E_a) for TPC and TE degradation were calculated as 35.38, 106.07, and 151.23 kJ/mol, respectively, using the Arrhenius equation. Among the drying conditions evaluated, drying at 70°C for 135 minutes yielded the highest-quality taro leather in terms of color (L* = 43.7), moisture content (19.82%), water activity (0.75), hardness (17.69 N/cm²), extensibility (0.99 cm), TPC (0.62 mg GAE/g dry weight), and TEAC (mg TE/g dry weight), as well as the most favorable sensory attributes.
Conclusion. An intermediate drying temperature of 70°C was identified as the most suitable condition, effec­tively balancing drying efficiency with the retention of nutritional and functional properties. These findings provide practical guidance for optimizing processing parameters in the industrial production of taro leather, thereby supporting enhanced nutritional quality and increased consumer acceptance.