Functional and sensory properties of wheat (Aestium triticium) and taro flour (Colocasia esculenta) composite bread

Abstract

Functional and sensory properties of wheat (Aestium triticium) and taro (colocasia esculenta) composite bread were investigated. Unblanched and blanched flour were produced from taro tubers. These were separately used to formulate composite flour blends with wheat flours in ratios of 70:30, 80:20 and 90:10. Functional properties, water absorption capacity (WAC), oil absorption capacity (OAC), packed bulk density (PBD), loose bulk density (LBD), least gelation concentration (LGC) and swelling capacity (SC) of the blends and the reference samples were assayed using known standard methods. Bread samples produced from the various composite flour blends using standard recipes were subjected to sensory evaluation. Results showed that there was a significant difference (P < 0.05) in all the functional properties amongst the blends and the control. However, the values for the functional properties for 90:10 samples blends for both unblanched and blanched compared favourably with the control. Bread sample from 90:10 unblanched blend had the highest sensory score for mouth feel, flavor, colour, taste, crumb texture aroma and overall acceptability. The finding suggests that acceptable bread could be produced from addition of unblanched taro flour to wheat flour at 10% level. This would significantly reduce the cost of production of bread and other allied products. Key word: Taro, wheat, functional property, sensory property, bread, composite flour.