The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality
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ORIGINAL PAPER
The effect of taro‑wheat flour and taro‑gluten free flour on cake batters and quality Muhammet Arıcı1 · Görkem Özülkü1 · Burcu Kahraman1 · Ruşen Metin Yıldırım1 · Ömer Said Toker1 Received: 4 May 2020 / Accepted: 8 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Numerous researches have been still carried out for bakery products to improve their technological and nutritional properties. A well-balanced technological properties and nutritional value is needed to attract consumers. This study investigated the substitution of taro flour for both wheat flour cake (WFC) and gluten free flour cake (GFC) formulation. Taro flour was used as an alternative flour type for WFCs and especially GFCs, due to its nutritional components. Cake batter rheology, cake quality and some nutritional properties were determined and compared with those of control cakes. Significant effect was observed in the higher substitution of taro flour (25%) with wheat flour in terms of storage modulus (G′) and loss modulus (G″). For gluten free formulation, gradual increment for G′ value and notable reduction of damping factor (tan δ) was observed with higher substitution value ranged from 12.5 to 25%. The substitution of taro flour up to 25% into GFC formulation cause no significant increase in hardness value (p > 0.05). Total color difference (ΔE) in the crust and crumb characteristics were not detected for WFC significantly (p > 0.05). The highest ΔE values were obtained for both crust and crumb colour characteristics from substitution level of 18.7% and 25% in GFC formulation (p < 0.05). Sensorial evaluation showed that addition of taro flour up to 25% provided similar quality attributes when compared with control cakes in terms of general acceptability. Keywords Wheat flour · Taro flour · Gluten-free cake · Rheology
Introduction Taro (Colocasia esculenta L. Schott) from Aeracea family is a tropical crop and has important nutritional characteristics due to its high dietary fiber, gum and starch contents [1]. According to Food and Agriculture Organization (FAO) records, worldwide production of taro having a great value was 10.22 million tons for 2017. Africa accounted for 73% of the overall volume, Asia 22.2%, Oceania 4% and America 0.7% [2]. Taro tubers are an important energy source with a starch content ranging from 70 to 80% and are therefore widely consumed. In addition to its high starch content, taro has a rich content of various minerals and vitamins, such as potassium, calcium, magnesium and ascorbic acid, thiamine, riboflavin [3]. It has also been reported that taro is a good * Muhammet Arıcı [email protected] 1
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34220 Istanbul, Turkey
source of carbohydrates with small granules and a high soluble dietary fiber content for extruded special products [4]. In this sense, these characteristics of taro tuber bring it among other root and tuber plants to
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