The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality

Abstract

Numerous researches have been still carried out for bakery products to improve their technological and nutritional properties. A well-balanced technological properties and nutritional value is needed to attract consumers. This study investigated the substitution of taro flour for both wheat flour cake (WFC) and gluten free flour cake (GFC) formulation. Taro flour was used as an alternative flour type for WFCs and especially GFCs, due to its nutritional components. Cake batter rheology, cake quality and some nutritional properties were determined and compared with those of control cakes. Significant effect was observed in the higher substitution of taro flour (25%) with wheat flour in terms of storage modulus (G′) and loss modulus (G″). For gluten free formulation, gradual increment for G′ value and notable reduction of damping factor (tan δ) was observed with higher substitution value ranged from 12.5 to 25%. The substitution of taro flour up to 25% into GFC formulation cause no significant increase in hardness value (p > 0.05). Total color difference (ΔE) in the crust and crumb characteristics were not detected for WFC significantly (p > 0.05). The highest ΔE values were obtained for both crust and crumb colour characteristics from substitution level of 18.7% and 25% in GFC formulation (p < 0.05). Sensorial evaluation showed that addition of taro flour up to 25% provided similar quality attributes when compared with control cakes in terms of general acceptability.