Abstract
In this study, rice flour:corn starch blend (50:50) used in gluten-free cookie production was replaced with taro [Colocasia esculenta (L.) Schott] flour at 20%, 40% and 60% levels to improve new functional food formulation. Taro flour was used as raw taro flour and cooked taro flour (CTF). Cooking process was applied to reduce the anti-nutritional factors in taro. Possible adverse effects of taro flour on technological properties of cookies have been tried to be eliminated by the increasing ratio of shortening (40% and 50%). Cookie trials were conducted according to 2 × 2 × 4 factorial design. Increasing taro flour ratio in cookie significantly (p < .05) increased moisture, ash, protein and mineral contents, surface redness and cookie hardness, and decreased diameter, thickness and surface lightness. Technological quality of the gluten-free cookies improved with CTF addition and high shortening ratio (50%) in cookie formulation. Practical applications Utilization of taro flour in various cereal products is suitable for celiac patients because it does not contain gluten. As a result of this study a gluten-free cookie with high nutritional value and delicious has been suggested to the functional food industry. Another contribution on practical application is to create alternative utilization area for taro.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.