USING OF TARO (COLOCASIA ESCULENT) FLOUR AS A PARTIAL SUBSTITUTE OF WHEAT FLOUR IN BISCUIT MAKING | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 14, Issue 1, March 2019, Page 235-246 PDF (309.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2019.425748 | ||||
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| Abstract | ||||
| The biscuit was produced from blends of wheat flour (WF) and taro flour (TF) at different ratios (90:10, 80:20, 70:30 and 60:40 WF:TF, respectively). From the results of the proximate composition, indicated that the incorporation of (wheat flour\taro flour into biscuits formula led to increase the contents of fiber, ash and ether extract, as well as minerals content (Potassium, calcium, iron, zinc, copper, magnesium and phosphorus with increasing the incorporation level of taro flour. Also, the present results revealed that biscuits processed from wheat flour supplemented by 10, 20 and 30% of taro flour exhibited a good sensory properties and better acceptability. While, the biscuit batch containing 40% TF was significantly varied (P<0.05) and had less judging scores for the tested organoleptic quality properties and less acceptability as compared with the other samples. Therefore, it could be concluded that the incorporation of 10, 20 and 30% of taro flour in wheat biscuit formula considerably improved the nutritional and sensory quality properties of producing biscuits. | ||||
| Keywords | ||||
| Key words : Biscuit; Chemical composition; physical; Sensory properties; Taro flour | ||||
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