ABSTRACTProcedures were developed to prepare drum‐dried guava‐taro and papaya‐taro flakes. Moisture content, ascorbic acid, consistency, alcohol soluble color, and taste acceptance were analyzed. The samples were stored at various temperatures and time intervals to test their stability. Ascorbic acid content of the guava‐taro and papaya‐taro flakes was unstable when stored at 22° C or higher after 12 weeks. Consistency of the reconstituted flakes with added sugar was stable. The color of the papaya‐taro flakes was stable upon storage at 38°C for 24 wks. However, the color of the guava‐taro flakes was unstable when stored at 38°C. Taste of the guava‐taro and papaya‐taro flakes was acceptable upon storag
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