Abstract
Modified taro flour resulting from chemical modification (oxidation and irradiation process) was used to improve cake quality. This study aims was to determine baking quality (specific volume), textural and sensory properties of gluten free cakes. Free gluten cake made from modified and native taro flour was compare with wheat cake. Cakes were analyzed in term of specific volume, textural parameter (hardness, springiness, cohesiveness, chewiness, and resilience), and sensory properties (color, aroma, texture, taste, and overall parameter). Cake made from modified taro flour had higher specific volume (0.79 ml/g), lower hardness (1714.97 gf) and chewiness (544.79 ml/g), and base on sensory properties was more acceptable for color, aroma, texture, taste, and overall parameter compared with cake made from native taro flour.
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