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

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2021-02-19 DOI:10.7455/IJFS/10.SI.2021.A2

Anuj Saklani, R. Kaushik, Prince Chawla, Naveen Kumar, Mukul Kumar

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引用次数: 10

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.

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芋(Colocasia esculenta)富集对芋饼理化性质和质构性质的影响

芋头是热带地区广泛生产的一种植物，因为它的地下球茎，它主要被用作蔬菜。它的物理化学、感官特性和健康益处使其在增值产品中得到应用。蛋糕是一种高附加值的烘焙产品，对面筋蛋白的需求量较低，因此，在小麦粉中添加不同水平的芋头粉(TF)(10%、20%、30%和40%)。与此相关，据报道，在小麦制品中加入芋头粉可以提高其营养和质地质量。添加芋头的蛋糕显示出更高的矿物质和纤维含量，但降低了热值。结果表明，添加芋头可降低面筋和蛋白质含量，并具有较高的油水结合能力，适合用于饼的制作。与小麦饼相比，芋头饼的质地和感官特性都有所改善。综上所述，添加芋头可以改善饼的营养和品质特性，因此可以推荐使用芋头做饼。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.