Bidirectional improvement in characteristic aroma and anti-digestibility of taro puree via precise addition

Taro processing from chunks to puree faces glycemic index increase and aroma loss, but the strategy for bidirectional improvement is currently absent. In this work, through differential analysis among aromatic active components and fatty acids, three targeted precursors (palmitic acid, linoleic acid and oleic acid) were exogenously added to taro puree for synergistic improvement in the aroma and anti-digestibility. Fatty acids formed type-V complexes with starch, increasing the long-range/short-range ordered structure of starch and creating a tight three-dimensional network structure, which enhanced the anti-digestion property (estimated glycemic index: 5.82 % reduction compared to the control). Its decomposition products (e.g. aldehydes and alcohols) could be captured in the single helical cavities and trapped in the gel network, thereby enhancing the olfactory pleasure (aroma pleasure score: 7.81 % rise compared to the control). This study provided a theoretical basis for the bidirectional improvement of sensorial and nutritional quality of starch-based foods such as taro puree.