Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Ciências Exatas e Naturais (Online) |
Texto Completo: | https://revistas.unicentro.br/index.php/RECEN/article/view/3836 |
Resumo: | 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. |
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Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie qualityCiência e Tecnologia de AlimentosCiência e Tecnologia de Alimentos; Panificação.Desenvolvimento de produtosThe 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.UNICENTROUniversidade Federal da Fronteira SulAlflen, Taize AnneQuast, ErnestoBertan, Larissa CanhadasBainy, Eduarda Molardi2017-02-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtigoapplication/pdfhttps://revistas.unicentro.br/index.php/RECEN/article/view/3836RECEN-Revista de Ciências Naturais e Exatas; v. 18, n. 2 (2016): RECEN; 202-212RECEN - Revista Ciências Exatas e Naturais; v. 18, n. 2 (2016): RECEN; 202-2122175-56201518-0352reponame:Revista Ciências Exatas e Naturais (Online)instname:Universidade Estadual do Centro-Oeste (UNICENTRO)instacron:UNENTROporhttps://revistas.unicentro.br/index.php/RECEN/article/view/3836/pdfDireitos autorais 2017 RECEN - Revista Ciências Exatas e Naturaisinfo:eu-repo/semantics/openAccess2017-07-19T18:50:26Zoai:ojs.revistas.unicentro.br:article/3836Revistahttps://revistas.unicentro.br/index.php/RECENPUBhttps://revistas.unicentro.br/index.php/RECEN/oai||recen@unicentro.br2175-56201518-0352opendoar:2017-07-19T18:50:26Revista Ciências Exatas e Naturais (Online) - Universidade Estadual do Centro-Oeste (UNICENTRO)false |
dc.title.none.fl_str_mv |
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality |
title |
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality |
spellingShingle |
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality Alflen, Taize Anne Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos; Panificação. Desenvolvimento de produtos |
title_short |
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality |
title_full |
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality |
title_fullStr |
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality |
title_full_unstemmed |
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality |
title_sort |
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality |
author |
Alflen, Taize Anne |
author_facet |
Alflen, Taize Anne Quast, Ernesto Bertan, Larissa Canhadas Bainy, Eduarda Molardi |
author_role |
author |
author2 |
Quast, Ernesto Bertan, Larissa Canhadas Bainy, Eduarda Molardi |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal da Fronteira Sul |
dc.contributor.author.fl_str_mv |
Alflen, Taize Anne Quast, Ernesto Bertan, Larissa Canhadas Bainy, Eduarda Molardi |
dc.subject.por.fl_str_mv |
Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos; Panificação. Desenvolvimento de produtos |
topic |
Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos; Panificação. Desenvolvimento de produtos |
description |
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. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-02-20 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.unicentro.br/index.php/RECEN/article/view/3836 |
url |
https://revistas.unicentro.br/index.php/RECEN/article/view/3836 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.unicentro.br/index.php/RECEN/article/view/3836/pdf |
dc.rights.driver.fl_str_mv |
Direitos autorais 2017 RECEN - Revista Ciências Exatas e Naturais info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2017 RECEN - Revista Ciências Exatas e Naturais |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UNICENTRO |
publisher.none.fl_str_mv |
UNICENTRO |
dc.source.none.fl_str_mv |
RECEN-Revista de Ciências Naturais e Exatas; v. 18, n. 2 (2016): RECEN; 202-212 RECEN - Revista Ciências Exatas e Naturais; v. 18, n. 2 (2016): RECEN; 202-212 2175-5620 1518-0352 reponame:Revista Ciências Exatas e Naturais (Online) instname:Universidade Estadual do Centro-Oeste (UNICENTRO) instacron:UNENTRO |
instname_str |
Universidade Estadual do Centro-Oeste (UNICENTRO) |
instacron_str |
UNENTRO |
institution |
UNENTRO |
reponame_str |
Revista Ciências Exatas e Naturais (Online) |
collection |
Revista Ciências Exatas e Naturais (Online) |
repository.name.fl_str_mv |
Revista Ciências Exatas e Naturais (Online) - Universidade Estadual do Centro-Oeste (UNICENTRO) |
repository.mail.fl_str_mv |
||recen@unicentro.br |
_version_ |
1800216849270439936 |