Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality

Abstract

The objective of the present study was to evaluate the effects of partial substitution of wheat flour (WF) with taro ( Colocasia esculenta ) flour (TF) on the physical, nutritional and sensorial properties of cookie. WF was substituted with TF at 0% (control), 10%, 20% and 30% level in the cookie formulation. The baking yield varied from approximately 84 to 87%. Thickness decreased with the increase substitution of WF with TF. Spread ratio increased with the WF replacement. The substitution of WF with TF increased the dark color (lower L* value), in addition 20% and 30% TF cookies had the highest a* and b* values. Cookies with 30% TF had higher ash and fiber contents than the control. Sensory analysis indicated that there were no significant differences in the sensory attributes among the control and TF cookies. Therefore, it was possible to replace up to 30% of WF with TF used in the cookie formulation with regard to the sensory acceptability of the product. Additionally, the taro cookie had nutritional benefits, such as increased mineral and fiber contents.