International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 3, Issue 5 (2018)

Preparation and improved quality production of flour and the made biscuits from the taro

Author(s): Nguyen Van Toan, Phan Thi Thanh Thanh
Abstract: Among various biological properties, the fleshed taro has been increasingly paid special attention to the basis of nutritional aspects as they are excellent sources of powerful natural antioxidants of which, provide various health beneficial effects. As a consequence, a successful combination of The Taro flour with wheat flour for biscuits production would be nutritionally advantageous. In this study, the Taro flour was incorporated with wheat flour in ratio of 10%, 20%, 30%, 40% and 50%. The physico-chemical analysis and sensory evaluation was done to know the acceptability of taro-wheat composite biscuits. On the basis of nutritional value, biscuits containing 40% and 50% taro flour is acceptable as it contains higher nutritional contents than other samples, whereas at all levels of taro substitution, the composite biscuits samples were either acceptable as or better (30 % substitution) than 100 % wheat biscuit. The obtained results of this study have indicated that the taro-wheat composite biscuits were not only improved in terms of nutritional value and health benefits, but also had high potential of being accepted by consumers.
Pages: 71-79  |  17162 Views  14750 Downloads
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