Application of taro flour in cookie formulations

Abstract

Application of taro flour in cookie (biscuit) formulations was tested. Snap‐type cookie formulations with taro flour as one of the major ingredients were developed by first modifying the taro flour and wheat flour ratios, followed by modification of the taro flour, wheat flour, sugar and shortening ratios. A formulation with the same proportion of taro flour, shortening and sugar, a lesser amount of wheat flour and good dough handling was selected for sensory evaluation. A drop‐type chocolate chip cookie formulation was developed by replacing 51% of the wheat flour with taro flour in a commercial formulation. Both cookie formulations developed were subjected to taste evaluation and were found to be highly acceptable.