Physico-Mechanical and Nutritional Evaluation of Taro (Colocasia esculenta) Flour-based Gluten-free Cookies

Abstract

Taro (Colocasia esculenta L.) flour-based gluten-free cookies suitable for coeliac patient were developed using taro flour (40–60%), rice flour (20–25%), sorghum flour (15–20%) and cassava flour (5–15%). Cookies were developed using creamery method and evaluated for physical properties, textural analysis, proximate composition and sensory characteristics. Spread ratio of taro flour-based gluten-free cookies varied between 3.95 and 5.49, and it was decreased with increasing level of taro flour. Breaking hardness and toughness of different cookies was decreased with increasing level of taro flour in flour blends. Minerals content in taro flour-based gluten-free cookies was higher than maida-based cookie. Gluten-free cookies prepared with taro flour showed the maximum crude fiber content as compared to maida-based cookie. Results indicated that taro flour-based gluten-free cookies for coeliac patient with overall sensory acceptable can be prepared using taro flour 50% with rice flour 25%, sorghum flour 15% and cassava flour 10%.