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.
Anderson R, Conway H, Pfeifer V, Griffin E. Gelatinization of corn grits by roll-and extrusion-cooking. Cereal Science Today. 1969;(1):4–7.
2.
Aoac. Official methods of analysis. The Association of Official Analytical Chemists. 2005;(18):481.
3.
Autran J, Hamer R, Plijter J, Pogna N. Exploring and improving the industrial use of wheats. Cereal Foods World. 1997;(4):216–27.
4.
IJFS February. 2021;
5.
Axford D, Mcdermott E, Redman D. Small-scale tests for breadquality of wheat. Cereal Foods World. 1978;(8):477–8.
6.
Bamidele E, Cardoso A, Olaofe O. Rheology and baking potential of wheat/plantain composite flour. Journal of the Science of Food and Agriculture. 1990;(3):421–4.
Biswas A, Kumar V, Bhosle S, Sahoo J, Chatli M. Dietary fibers as functional ingredients in meat products and their role in human health. International Journal of Livestock Production. 2011;45–54.
9.
Bouaziz F, Koubaa M, Neifar M, Zouari-Ellouzi S, Besbes S, Chaari F.
10.
Ghorbel R. Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties. LWT -Food Science and Technology. 2016;800–7.
11.
Carson L, Sun X. Creeprecovery of bread and correlation to sensory measurements of textural attributes. Cereal Chemistry. 2001;(1):101–4.
12.
Ceserani V, Kinkton R, Foskett D. 1995;
13.
Chang SM, Liu L. Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, nacl and lipids. Journal of Food Science. 1991;(2):564–6.
14.
Dik T, Yondem-Makascioglu F, Aytac C, Kincal N. Wet separation of wheat flours into starch and gluten fractions: The combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition. Journal of the Science of Food and Agriculture. 2002;(4):405–13.
15.
Eke J, Sanni S, Owuno F. Proximate and sensory properties of banana cakes. Nigerian Food Journal. 2009;27.
16.
Ganesan V, Rosentrater K, Muthukurnarappan K. Flowability and handling characteristics of bulk solids and powders -a review with implications for ddgs. Biosystems Engineering. 2008;(4):425–35.
17.
Hambidge M. Human zinc deficiency. The Journal of Nutrition. 2000;(5).
18.
Huang CC, Chen WC, Wang CC. Comparison of taiwan paddy-and upland-cultivated taro (colocasia esculenta l.) cultivars for nutritive values. Food Chemistry. 2007;(1):250–6.
19.
Karaoglu M, Kotancilar H. Quality and textural behaviour of parbaked and rebaked cake during prolonged storage. International Journal of Food Science & Technology. 2009;(1):93–9.
20.
Kaur M, Singh N. Studies on functional, thermal and pasting properties of flours from different chickpea (cicer arietinum l.) cultivars. Food Chemistry. 2005;(3):403–11.
21.
Kaushik R, Chawla P, Kumar N, Janghu S, Lohan A. Effect of premilling treatments on wheat gluten extraction and noodle quality. Food Science and Technology International. 2018;108201321878236.
22.
Kaushik R, Chawla P, Kumar N, Kumar M. Annals of the University Dunarea De Jos of Galati, Fascicle Vi-food Technology. 2017;(2):141–52.
23.
Kaushik R, Kumar N, Sihag M, Ray A. Isolation, characterization of wheat gluten and its regeneration properties. Journal of Food Science and Technology -MYSORE. 2015;(9):5930–7.
24.
Ijfs February. 2021;
25.
Kaushik R, Sachdeva B, Arora S. Heat stability and thermal properties of calcium fortified milk. CYTA -Journal of Food. 2015;(2):305–11.
26.
Kaushik R, Sachdeva B, Arora S, Gupta C. Effect of fat content on sensory and physico-chemical properties of laboratory-pasteurised calcium-and vitamin d-fortified mixture of cow and buffalo milk. International Journal of Dairy Technology. 2015;(1):135–43.
27.
Kumar N, Khatkar B, Kaushik R. Effect of reducing agents on wheat gluten and quality characteristion of flour and cookies. Journal of Food Science and Technology. 2014;
28.
Lampman G, Kriz G, Vyvyan J. Introduction to spectroscopy: A guide for students of organic chemistry. 2001;
29.
Lohan A, Kaushik R, Bansal V, Gandhi K. Flax seeds and finger millet enriched functional rusk. International Journal of Food Studies. 2020;(1):213–24.
30.
Ma Z, Boye J, Simpson B, Prasher S, Monpetit D, Malcolmson L. CIFST/AAFC Meeting. Food Research International. 2011;(8):2534–44.
31.
Nip W, Whitaker C, Vargo D. Application of taro flour in cookie formulations. International Journal of Food Science & Technology. 1994;(4):463–8.
32.
Njintang Y, Mbofung C, Moates G, Parker M, Craig F, Smith A, et al. Functional properties of five varieties of taro flour, and relationship to creep recovery and sensory characteristics of achu (taro based paste). Journal of Food Engineering. 2007;(2):114–20.
33.
Pharande A, Dhotre V, Adsule R. Quality characteristics of recently released wheat variety. J Maha Agric Univ. 1988;234–5.
34.
Rana B, Kaushik R, Kaushal K, Arora S, Kaushal A, Gupta S, et al. Physicochemical and electrochemical properties of zinc fortified milk. Food Bioscience. 2018;117–24.
35.
Rosell C, Rojas J, De Barber C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids. 2001;(1):75–81.
36.
Sachdeva B, Kaushik R, Arora S, Kapila S. Bioavailability of iron in multiple fortified milk. Journal of Food Science and Technology -MYSORE. 2015;(9):6017–23.
37.
Sachdeva B, Kaushik R, Arora S, Palaniswamy I. Impact of fortification with iron salts and vitamin a on the physicochemical properties of laboratorypasteurised toned milk and bioaccessibility of the added nutrients. International Journal of Dairy Technology. 2015;68.
38.
Schwanninger M, Rodrigues J, Pereira H, Hinterstoisser B. Effects of short-time vibratory ball milling on the shape of ft-ir spectra of wood and cellulose. Vibrational Spectroscopy. 2004;(1):23–40.
39.
See E, Noor Aziah A, Wan Nadiah W. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food Journal. 2007;(2).
40.
Sharma N, Khatkar B, Kaushik R, Sharma P, Sharma R. Isolation and development of wheat based gluten edible film and its physicochemical properties. International Food Research Journal. 2017;(1):94–101.
41.
Sharma S, Kaushik R, Sharma P, Sharma R, Thapa A, Kp I. Annals of the University Dunarea De Jos of Galati, IJFS February. 2016;
42.
Sharma S, Kaushik R, Sharma S, Chouhan P, Kumar N. Effect of herb tracts on growth of probiotic cultures. Indian Journal of Dairy Science. 2016;(3):328–35.
43.
Singh B, Singh N. Physico-chemical, water and oil absorption and thermal properties of gluten isolated from different indian wheat cultivars. Journal of Food Science and Technology. 2006;251–5.
44.
Soudy I, Delatour P, Grancher D. Effects of traditional soaking on the nutritional profile of taro flour (colocasia esculenta l. schott) produced in chad. Revue De Medecine Veterinaire. 2010;(1):37–42.
45.
Spc. Secretariat of the pacific community. Taro Pacific Food Leaflet. Healthy Pacific Lifestyle Section-Secretariat of the Pacific Community New Caledonia. 2006;
46.
Srivastava R, Sanjeev K, Kumar S. Fruit and vegetable preservation. Global Media. 2002;
47.
Supekar D, Patil S, Munjal S. Comparative study of some important aestivum, durum and dicoccum wheat cultivars for grain, flour quality and suitability for chapati making characteristics. Journal of Food Science and Technology -MYSORE. 2005;488–92.
48.
Tagodoe A, Nip WK. Functional properties of raw and precooked taro (calacasia esculenta). International Journal of Food Science & Technology. 1994;457–62.
49.
Tess M, Bhaduri S, Ghatak R, Navder K. Physical, textural and sensory characteristics of gluten free muffins prepared with teff flour (eragrostistef (zucc) trotter). Journal of Food Processing & Technology. 2015;6.
50.
Torbica A, Hadnadev M, Dapcevic T. Rheological, textural and sens-ory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids. 2010;(6–7):626–32.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
,
