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Quality assessment of biscuits enriched with taro flour

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Název: Quality assessment of biscuits enriched with taro flour
Autoři: Dusabumuremyi, J.B., Mukangenzi, V., Rwubatse, B., Nayabo, A., Ndungutse, V., Karangwa, A., Bigirimana, C., Umuhozariho, M. G., Habimana, S., Uwamahoro, A., Ndahetuye, J. B., Iyakaremye, J.D., Gace, A. D.
Zdroj: Rwanda Journal of Agricultural Sciences; Vol. 4 No. 1 (2025); 113-128
Informace o vydavateli: Rwanda Journal of Agricultural Sciences, 2025.
Rok vydání: 2025
Témata: Biscuit, Chemical composition, Functional attributes, Substitution level, Sensory attributes, Taro flour, Wheat flour
Popis: The incorporation of alternative flours from roots and tubers has garnered interest due to their potential to enhance the quality profile of bakery products. This study explored the development of biscuits formulated with composite flours comprising wheat and taro (Colocasia esculenta) flours. Taro corms were processed into flour through blanching, drying, and milling before being incorporated into wheat flour at substitution levels of 0%, 20%, 30%, and 40%. The functional properties of mixed flours, the proximate composition, mineral content, physical attributes, and sensory characteristics of the biscuits were evaluated. Results showed that taro flour inclusion enhanced water absorption capacity (WAC) and bulk density while decreasing foaming capacity (FC), foaming stability (FS), and oil absorption capacity (OAC). Proximate analysis revealed significant increases in fiber, ash, and carbohydrate content, with corresponding decreases in protein and moisture. Mineral analysis demonstrated marked increases in copper, zinc, potassium, and phosphorus, highlighting the nutritional potential of taro flour. The sensory evaluation identified the 70:30 wheat-taro ratio as the most acceptable blend, offering balanced textural and flavor properties. The findings underscore the potential of taro flour as a functional and nutritional ingredient in baked goods, offering benefits such as enhanced mineral content and dietary fiber. This study provides a foundation for the development of value-added, health-promoting biscuits, particularly suitable for resource-limited regions and health-conscious consumers.
Druh dokumentu: Article
Popis souboru: application/pdf
Jazyk: English
ISSN: 2707-7209
Přístupová URL adresa: https://www.ajol.info/index.php/rjeas/article/view/295903
Přístupové číslo: edsair.78975075580c..e8509802f2797ee68402064a657b56bd
Databáze: OpenAIRE
Popis
Abstrakt:The incorporation of alternative flours from roots and tubers has garnered interest due to their potential to enhance the quality profile of bakery products. This study explored the development of biscuits formulated with composite flours comprising wheat and taro (Colocasia esculenta) flours. Taro corms were processed into flour through blanching, drying, and milling before being incorporated into wheat flour at substitution levels of 0%, 20%, 30%, and 40%. The functional properties of mixed flours, the proximate composition, mineral content, physical attributes, and sensory characteristics of the biscuits were evaluated. Results showed that taro flour inclusion enhanced water absorption capacity (WAC) and bulk density while decreasing foaming capacity (FC), foaming stability (FS), and oil absorption capacity (OAC). Proximate analysis revealed significant increases in fiber, ash, and carbohydrate content, with corresponding decreases in protein and moisture. Mineral analysis demonstrated marked increases in copper, zinc, potassium, and phosphorus, highlighting the nutritional potential of taro flour. The sensory evaluation identified the 70:30 wheat-taro ratio as the most acceptable blend, offering balanced textural and flavor properties. The findings underscore the potential of taro flour as a functional and nutritional ingredient in baked goods, offering benefits such as enhanced mineral content and dietary fiber. This study provides a foundation for the development of value-added, health-promoting biscuits, particularly suitable for resource-limited regions and health-conscious consumers.
ISSN:27077209