Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake
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 pr...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2020-02-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/22 |
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| author | Anuj Saklani Ravinder Kaushik Prince Chawla Naveen Kumar Mukul Kumar |
| author_facet | Anuj Saklani Ravinder Kaushik Prince Chawla Naveen Kumar Mukul Kumar |
| author_sort | Anuj Saklani |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1e0f10dba08344bb91dace4d8b6b899a |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2020-02-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-1e0f10dba08344bb91dace4d8b6b899a2025-08-20T02:38:32ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542020-02-0110310.7455/ijfs/10.si.2021.a2Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of CakeAnuj Saklani0Ravinder Kaushik1Prince Chawla2Naveen Kumar3Mukul Kumar4Shoolini University, Solan, N/A, enum.country.N/AShoolini University, Solan, N/A, enum.country.N/ALovely Professional University, Phagwada, Punjab, N/A, N/AAmity University, Jaipur, Rajasthan, N/A, N/ALovely Professional University, Phagwada, Punjab, N/A, N/ATaro 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.https://www.iseki-food-ejournal.com/article/22CakeTaroTextural propertiesSensory propertiesFlour enrichmentComposite flour |
| spellingShingle | Anuj Saklani Ravinder Kaushik Prince Chawla Naveen Kumar Mukul Kumar Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake International Journal of Food Studies Cake Taro Textural properties Sensory properties Flour enrichment Composite flour |
| title | Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake |
| title_full | Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake |
| title_fullStr | Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake |
| title_full_unstemmed | Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake |
| title_short | Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake |
| title_sort | effect of taro colocasia esculenta enrichment on physicochemical and textural properties of cake |
| topic | Cake Taro Textural properties Sensory properties Flour enrichment Composite flour |
| url | https://www.iseki-food-ejournal.com/article/22 |
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