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

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.

Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour

“…In these cases, the water absorption capacity is greater than oil absorption capacity. This situation has already been demonstrated by [21] and [79] who worked respectively on cowpea flour (1,12) and on the flours of three new Irish potatoes whose hydrophilic / lipophilic ratio values oscillate between 1.41 ± 0.12 and 1.70 ± 0.16. The present composite flours should preferably be intended for the formulation of products requiring a high-water absorption capacity.…”

“…Although it is less important than other tropical roots such as yam, cassava and sweet potato, it remains a major staple food in parts of the tropics and subtropics [9]. Taro is rich in digestive starch, good quality protein, vitamin C, thiamine, riboflavin, niacin, and essential protein and amino acids [10,11,12]. Today, taro is widely produced across Africa because of its richness in carbohydrates, mainly in the form of starch, which not only gives it desirable functional properties to foods but also provides metabolizable energy and promotes consumer satiety [13,6,14].…”

Development of Taro-based Products in the Dewi Catur Women's Farmer's Group, Catur Village Kintamani Bali

“…Taro tubers are foodstuffs that have good nutritional value. The macronutrient and micronutrient components contained include protein, carbohydrates, fat, crude fiber, phosphorus, calcium, iron, thiamine, riboflavin, niacin, and vitamin C [1,5]. The chemical composition varies depending on several factors, such as the type of variety, age, and level of maturity.…”

“…Taro (Colocasia esculenta) is a popular food crop in recent times. Taro has various common names around the world, namely Taro, Old cocoyam, Abalong, Taioba, Arvi, Keladi, Satoimo, Tayoba, and Yu-tao [1]. Processed taro products are products that are in great demand by the public.…”

Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks

“…Taro (Colocasia esculenta) is a plant generally cultivated in tropical territories for its underground corms. Taro roots contain an abundance of dietary fiber and starches, biomolecules, magnesium, zinc, phosphorous, potassium, manganese, and copper, and vitamins A, C, E, B6 that are basic for human wellbeing (Anuj Saklani & Kumar, 2021). Puffed snacks using Amorphophallus paeoniifolius, Typhonium trilobatum and Colocasia esculenta were prepared by Parvathi et al (2016) and showed good sensory scores.…”