Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake

Anuj Saklani Orcid logo ,
Anuj Saklani

Shoolini University, Solan, enum.country.N/A

Ravinder Kaushik Orcid logo ,
Ravinder Kaushik
Contact Ravinder Kaushik

Shoolini University, Solan, enum.country.N/A

Prince Chawla Orcid logo ,
Prince Chawla

Lovely Professional University, Phagwada, Punjab,

Naveen Kumar ,
Naveen Kumar

Amity University, Jaipur, Rajasthan,

Mukul Kumar
Mukul Kumar

Lovely Professional University, Phagwada, Punjab,

Published: 24.02.2021.

Volume 10, Issue 3 (2020)

pp. 14-25;

https://doi.org/10.7455/ijfs/10.si.2021.a2

Abstract

Taro is a plant widely produced in tropical areas for its underground corms and it is used mainly as a vegetable. Its physicochemical, sensory properties and health benefits led to its use in value-added products. The cake is a high value-added bakery product and it needs a lower amount of gluten protein, therefore, taro flour (TF) was supplemented in wheat flour (WF) at different levels (10, 20, 30 and 40%). In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their nutritional and textural quality. The taro-supplemented cake showed higher mineral and fiber content, however, reduced caloric value. It was observed that taro supplementation reduced gluten and protein content and had higher oil and water binding capacity, therefore suitable for cake preparation. Taro cake had improved texture and sensory characteristics in comparison to wheat cake. It can be concluded that addition of taro for cake preparation improves nutrition and quality characteristics, therefore, it can be recommended to use taro for cake preparation.

Keywords

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