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

摘要

In this study, rice flour:corn starch blend (50:50) used in gluten-freecookie productionwas replaced with taro [Colocasia esculenta (L.) Schott] flour at 20%, 40% and60% levels to improve new functional food formulation. Taro flour was used as rawtaro flour and cooked taro flour (CTF). Cooking process was applied to reduce theanti-nutritionalfactors in taro. Possible adverse effects of taro flour on technologicalproperties of cookies have been tried to be eliminated by the increasing ratioof shortening (40% and 50%). Cookie trials were conducted according to 2 × 2 × 4factorial design. Increasing taro flour ratio in cookie significantly (p < .05) increasedmoisture, ash, protein and mineral contents, surface redness and cookie hardness,and decreased diameter, thickness and surface lightness. Technological quality of thegluten-freecookies improved with CTF addition and high shortening ratio (50%) incookie formulation.