Optimization of taro–wheat composite flour cake using Taguchi technique

Kumar, Vivek; Sharma, Harish Kumar; Kaushal, Pragati; Singh, Kulveer

doi:10.1007/s11694-014-9208-1

Cited by 21 publications

(11 citation statements)

References 26 publications

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“…There was no noticeable differences among WFB samples for the crust L* value except for WFB5 and WFB6 (Table 4). WFB5 and WFB6 were darker (lower L*) than WFB1 containing no taro flour since taro flour can contain naturally colored pigments (Kumar et al 2014). 18.70% level of taro flour addition (WFB5) reduced L* value of the crust, significantly.…”

Section: Physical Characteristics Of Bread Samplesmentioning

confidence: 98%

Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties

Arıcı

Özülkü

Kahraman

et al. 2020

J Food Process Engineering

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In the present study, the use of taro flour was investigated for the production wheat flour bread (WFB) and gluten‐free bread (GFB). In both types of breads, the substitution level of taro flour was 3.15%, 6.30%, 12.50%, 18.70%, and 25.00%. The results of the study showed that the storage modulus (G′) value was higher than the loss modulus (G″) value in all the bread doughs. Addition of taro flour to wheat flour and gluten‐free doughs increased the G′ and G″ values and had strengthening effect on dough structure. Specific volumes of bread samples were ranged from 1.97 to 2.54 ml/g for WFB, from 1.61 to 2.20 ml/g for GFB. Higher resistant starch content was observed in GFB samples than WFB. Dietary fiber content increased significantly as taro flour addition was increased in both formulations (p < .05). Acceptable sensorial properties were achieved with the substitution level of 12.50% for WFB and 18.70% for GFB. Practical Applications Bread has been considered as a central component of human diet for thousands of years. Improving the nutritional quality of bread types without causing quality losses is a major challenge. Moreover, the variety of gluten‐free bread needs to be increased in order to provide healthy diet for coeliac disease patients. This study aimed to explore alternative bread formulation by using taro flour. The results showed that taro flour is a contributing ingredient in terms of technological and nutritional properties of both wheat and gluten‐free bread. The use of taro flour in bread can provide insights into alternative approaches to extend the bread types to the bakery industry.

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Section: Physical Characteristics Of Bread Samplesmentioning

confidence: 98%

Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties

Arıcı

Özülkü

Kahraman

et al. 2020

J Food Process Engineering

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show abstract

“…flour, which displayed 81.05 ± 0.36, 1.17 ± 0.07 and 14.63 ± 0.45 for L*, a* and b*, respectively. Kumar, Sharma, Kaushal and Singh (2014) highlighted that Colocasia spp. flour can contain naturally colored pigments and those affected the color characteristics of end products.…”

Section: 2characterization Of Colocasia Spp Cormels Flour-based Bmentioning

confidence: 99%

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

2020

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Colocasia esculenta, belonging to the Araceae family, represents an attractive alternative as gluten-free (GF) main ingredient owing its healthy pattern. The aim was to explore the GF breadmaking potential of Colocasia spp. cormels flour, thermally treated or blended with hydrocolloids (HPMC, xanthan gum, guar gum), enzymes (glucose oxidase or proteases) or potato starch. A total of eight formulations were used to obtain GF bread-like products. Resulting breads were characterized based on their technological quality, but also on their functional quality by in vitro starch digestion. Colocasia spp. cormels flour-based breads displayed similar quality parameters observed in previous reported GF formulations. The addition of an endoprotease allowed developing breads with higher specific volume, but the alcalase type protease increased crumb softness. In general, resulting GF breads contained higher SDS and RS fraction than RDS fractions. A better starch digestibility pattern than those previously reported in GF breads was also observed, which confirm the potential of Colocasia spp. cormels flour as novel nutritive source of GF flours.

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“…(2016) and Kumar et al. (2015). The researchers stated that as the ratio of taro flour increased in the cereal products, the a * and b * values increased, but the L * value decreased.…”

Section: Resultsmentioning

confidence: 98%

Effect of taro [ Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten‐free cookie

Dilek

Bilgiçli

2021

Food Processing Preservation

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In this study, rice flour:corn starch blend (50:50) used in gluten‐free cookie production was replaced with taro [Colocasia esculenta (L.) Schott] flour at 20%, 40% and 60% levels to improve new functional food formulation. Taro flour was used as raw taro flour and cooked taro flour (CTF). Cooking process was applied to reduce the anti‐nutritional factors in taro. Possible adverse effects of taro flour on technological properties of cookies have been tried to be eliminated by the increasing ratio of shortening (40% and 50%). Cookie trials were conducted according to 2 × 2 × 4 factorial design. Increasing taro flour ratio in cookie significantly (p < .05) increased moisture, ash, protein and mineral contents, surface redness and cookie hardness, and decreased diameter, thickness and surface lightness. Technological quality of the gluten‐free cookies improved with CTF addition and high shortening ratio (50%) in cookie formulation. Practical applications Utilization of taro flour in various cereal products is suitable for celiac patients because it does not contain gluten. As a result of this study a gluten‐free cookie with high nutritional value and delicious has been suggested to the functional food industry. Another contribution on practical application is to create alternative utilization area for taro.

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Optimization of taro–wheat composite flour cake using Taguchi technique

Cited by 21 publications

References 26 publications

Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties

Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties

Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes

Effect of taro [ Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten‐free cookie

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