ORIGINAL ARTICLE
Effect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie
Nazik Meziyet Dilek,
Nermin Bilgiçli,
Nazik Meziyet Dilek
Department of Nutrition and Dietetics, Kadir Yallagöz School of Health, Selçuk University, Akşehir, Konya, Turkey
Contribution: Formal analysis, Investigation, Methodology, Software, Writing - original draft
Search for more papers by this authorCorresponding Author
Nermin Bilgiçli
Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, Turkey
Correspondence
Nermin Bilgiçli, Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Köyceğiz Campus, Konya 42050, Turkey.
Email: [email protected]
Contribution: Investigation, Project administration, Supervision, Writing - review & editing
Search for more papers by this authorNazik Meziyet Dilek,
Nermin Bilgiçli,
Nazik Meziyet Dilek
Department of Nutrition and Dietetics, Kadir Yallagöz School of Health, Selçuk University, Akşehir, Konya, Turkey
Contribution: Formal analysis, Investigation, Methodology, Software, Writing - original draft
Search for more papers by this authorCorresponding Author
Nermin Bilgiçli
Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, Turkey
Correspondence
Nermin Bilgiçli, Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Köyceğiz Campus, Konya 42050, Turkey.
Email: [email protected]
Contribution: Investigation, Project administration, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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