Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Effect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie
Journal of Food Processing and Preservation · Kasım 2021
YÖKSİS Kayıtları
Effect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie
Journal of Food Processing and Preservation · 2021 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ NAZİK MEZİYET DİLEK →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiKasım 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85113539583
Erişim🔓 Açık Erişim
Özet
In this study, rice flour:corn starch blend (50:50) used in gluten-free cookie production was replaced with taro [Colocasia esculenta (L.) Schott] flour at 20%, 40% and 60% levels to improve new functional food formulation. Taro flour was used as raw taro flour and cooked taro flour (CTF). Cooking process was applied to reduce the anti-nutritional factors in taro. Possible adverse effects of taro flour on technological properties of cookies have been tried to be eliminated by the increasing ratio of shortening (40% and 50%). Cookie trials were conducted according to 2 × 2 × 4 factorial design. Increasing taro flour ratio in cookie significantly (p <.05) increased moisture, ash, protein and mineral contents, surface redness and cookie hardness, and decreased diameter, thickness and surface lightness. Technological quality of the gluten-free cookies improved with CTF addition and high shortening ratio (50%) in cookie formulation. Practical applications: Utilization of taro flour in various cereal products is suitable for celiac patients because it does not contain gluten. As a result of this study a gluten-free cookie with high nutritional value and delicious has been suggested to the functional food industry. Another contribution on practical application is to create alternative utilization area for taro.
Yazarlar (2)
1
Nazik Meziyet Dilek
2
Nermin Bilgiçli
ORCID: 0000-0001-5490-9824
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
7
Atıf
2
Yazar