Abstract：
Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun-Long, Mana Ulu, Moi, Kaua\'i Lehua, and Tahitian. Tahitian, Bun-long, and Moi had high total starch contents of 40.8, 38.9, and 34.1 g/100 g, respectively. Additionally, Moi had the highest neutral detergent fiber (25.5 g/100 g), lignin (1.39 g/100 g), and cellulose (5.31 g/100 g). In terms of physicochemical properties, Tahitian showed the highest water solubility index (33.3 g/100 g), while Tahitian and Moi exhibited the two highest water absorption indices (5.81 g/g and 5.68 g/g, respectively). Regarding functional properties, Tahitian had the highest water absorption capacity (3.48 g/g), and Tahitian and Moi had the two highest oil absorption capacities (3.15 g/g and 2.68 g/g, respectively). Therefore, the flours from these Hawaiian taro varieties possess promising characteristics that could enhance food quality when used as alternative additives in food processing.
摘要：
Taro（Colocasiaesculenta）面粉是一种可行的碳水化合物替代品，也是食品配方的功能性添加剂；但是，不同的芋品种可能具有不同的特征，这可能会影响它们对食品生产的适应性。这项研究评估了营养，物理化学,和五个夏威夷芋品种的面粉的功能特性：Bun-Long，ManaUlu,Moi,Kaua\'i乐华,和大溪地。大溪地,长面包，和Moi的总淀粉含量高，分别为40.8、38.9和34.1g/100g，分别。此外,Moi具有最高的中性洗涤剂纤维（25.5克/100克），木质素（1.39克/100克），和纤维素(5.31g/100g)。就物理化学性质而言，大溪地显示出最高的水溶性指数（33.3克/100克），而大溪地和莫伊表现出两个最高的吸水指数(5.81克/克和5.68克/克，分别)。关于功能属性，大溪地具有最高的吸水能力（3.48g/g），大溪地和莫伊有两个最高的吸油能力(3.15克/克和2.68克/克，分别)。因此,这些夏威夷芋品种的面粉具有有希望的特性，当用作食品加工中的替代添加剂时，可以提高食品质量。
