Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake
International Journal of Food Studies, cilt.10, 2021 (Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 10
- Basım Tarihi: 2021
- Doi Numarası: 10.7455/ijfs/10.si.2021.a2
- Dergi Adı: International Journal of Food Studies
- Derginin Tarandığı İndeksler: Scopus
- Anahtar Kelimeler: Cake, Composite our, Flour enrichment, Sensory properties, Taro, Textural properties
- Atatürk Üniversitesi Adresli: Hayır
Özet
Taro is a plant widely produced in tropical areas for its underground corms and it is used mainly as a vegetable. Its physicochemical, sensory properties and health benefits led to its use in value-added products. The cake is a high value-added bakery product and it needs a lower amount of gluten protein, therefore, taro our (TF) was supplemented in wheat our (WF) at different levels (10, 20, 30 and 40%). In connection with this, the incorporation of taro our into wheat-based products has been reported to increase their nutritional and textural quality. The taro-supplemented cake showed higher mineral and fiber content, however, reduced caloric value. It was observed that taro supplementation reduced gluten and protein content and had higher oil and water binding capacity, therefore suitable for cake preparation. Taro cake had improved texture and sensory characteristics in comparison to wheat cake. It can be concluded that addition of taro for cake preparation improves nutrition and quality characteristics, therefore, it can be recommended to use taro for cake preparation.