Optimization of taro–wheat composite flour cake using Taguchi technique
2015
Kumar, Vivek | Sharma, H. K. | Kaushal, Pragati | Singh, K.
Taro (Colocasia esculenta) is an underutilized crop, which has higher nutritional value. The present study utilizes taro as a potential substitute for wheat flour in the cake. The proximate composition, physicochemical properties, functional properties, and anti-nutritional properties were evaluated in the wheat, taro flours and their composite blends (5, 10, 15 and 20 % taro). The higher the substitution of taro flour in blends, carbohydrate, fibre content, WAI, WSI, BD, and emulsion properties were increased whereas protein content, OAC and foaming properties were decreased. A four-level, four-factor orthogonal array (L₁₆) according to the Taguchi method was used to plan the experiments for the production of taro–wheat composite flour cake. The effect of four factors such as taro flour (5–20 %), fat (50–80 %), sugar (80–110 %) and egg (90–120 %) on the textural characteristics (firmness and chewiness), volume, color and sensory qualities (appearance, softness, taste, aroma and overall acceptability) of cakes were investigated. Results were analyzed on the basis of S/N ratios. The optimal levels thus determined for the four factors were: taro flour 10 %, fat 60 %, sugar 110 % and egg 100 %.
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