Abstract
The objective of the present study was to evaluate the effects of partial substitution of wheat flour (WF) with taro ( Colocasia esculenta ) flour (TF) on the physical, nutritional and sensorial properties of cookie. WF was substituted with TF at 0% (control), 10%, 20% and 30% level in the cookie formulation. The baking yield varied from approximately 84 to 87%. Thickness decreased with the increase substitution of WF with TF. Spread ratio increased with the WF replacement. The substitution of WF with TF increased the dark color (lower L* value), in addition 20% and 30% TF cookies had the highest a* and b* values. Cookies with 30% TF had higher ash and fiber contents than the control. Sensory analysis indicated that there were no significant differences in the sensory attributes among the control and TF cookies. Therefore, it was possible to replace up to 30% of WF with TF used in the cookie formulation with regard to the sensory acceptability of the product. Additionally, the taro cookie had nutritional benefits, such as increased mineral and fiber contents.
Highlights
Taro (Colocasia esculenta) is popularly known as yam in Brazil [1]
The objective of this work was to study the influence of partial substitution of wheat flour with taro (Colocasia esculenta) flour on the physical, nutritional and sensorial properties of cookies
This study has shown that substitution of wheat flour with different levels of taro flour could be an alternative for cookie production
Summary
Taro’s rhizomes have high nutritional and energetic values (96 kcal/100 g), with high starch (18,2%) and low lipid contents (0.2%) [2]. It is rich in vitamin B-complex and minerals (1,1%), such as potassium, phosphorus and calcium [1, 2, 3]. According to the Food and Agriculture Organization of the United Nations (FAO), between 1993 and 2013, the leading producer of taro was Africa with 75.2% of world production, followed by Asia (20.8%), Oceania (3.8%) and the Americas (0.3%) [4]. In Brazil, taro is an uncommon crop, cultivated by small farmers and mainly used for subsistence [5]. Despite the low economic importance and relatively small-cultivated area, it can be found in several Brazilian states
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