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Optimization of taro–wheat composite flour cake using Taguchi technique

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Abstract

Taro (Colocasia esculenta) is an underutilized crop, which has higher nutritional value. The present study utilizes taro as a potential substitute for wheat flour in the cake. The proximate composition, physicochemical properties, functional properties, and anti-nutritional properties were evaluated in the wheat, taro flours and their composite blends (5, 10, 15 and 20 % taro). The higher the substitution of taro flour in blends, carbohydrate, fibre content, WAI, WSI, BD, and emulsion properties were increased whereas protein content, OAC and foaming properties were decreased. A four-level, four-factor orthogonal array (L16) according to the Taguchi method was used to plan the experiments for the production of taro–wheat composite flour cake. The effect of four factors such as taro flour (5–20 %), fat (50–80 %), sugar (80–110 %) and egg (90–120 %) on the textural characteristics (firmness and chewiness), volume, color and sensory qualities (appearance, softness, taste, aroma and overall acceptability) of cakes were investigated. Results were analyzed on the basis of S/N ratios. The optimal levels thus determined for the four factors were: taro flour 10 %, fat 60 %, sugar 110 % and egg 100 %.

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Authors and Affiliations

  1. Harcourt Butler Technological Institute, Kanpur, Uttar Pradesh, India

    Vivek Kumar & K. Singh

  2. Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    H. K. Sharma & Pragati Kaushal

Authors
  1. Vivek Kumar
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  2. H. K. Sharma
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  3. Pragati Kaushal
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  4. K. Singh
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Correspondence to Vivek Kumar.

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Kumar, V., Sharma, H.K., Kaushal, P. et al. Optimization of taro–wheat composite flour cake using Taguchi technique. Food Measure 9, 35–51 (2015). https://doi.org/10.1007/s11694-014-9208-1

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  • DOI: https://doi.org/10.1007/s11694-014-9208-1

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