Skip to main content
SpringerLink
Log in

Physico-Mechanical and Nutritional Evaluation of Taro (Colocasia esculenta) Flour-based Gluten-free Cookies

  • Full-Length Research Article
  • Published:
Agricultural Research Aims and scope Submit manuscript

Abstract

Taro (Colocasia esculenta L.) flour-based gluten-free cookies suitable for coeliac patient were developed using taro flour (40–60%), rice flour (20–25%), sorghum flour (15–20%) and cassava flour (5–15%). Cookies were developed using creamery method and evaluated for physical properties, textural analysis, proximate composition and sensory characteristics. Spread ratio of taro flour-based gluten-free cookies varied between 3.95 and 5.49, and it was decreased with increasing level of taro flour. Breaking hardness and toughness of different cookies was decreased with increasing level of taro flour in flour blends. Minerals content in taro flour-based gluten-free cookies was higher than maida-based cookie. Gluten-free cookies prepared with taro flour showed the maximum crude fiber content as compared to maida-based cookie. Results indicated that taro flour-based gluten-free cookies for coeliac patient with overall sensory acceptable can be prepared using taro flour 50% with rice flour 25%, sorghum flour 15% and cassava flour 10%.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. AACC (2000) Approved methods of the American Association of Cereal Chemists, 10th ed, USA

  2. Aboubakar Njintang YN, Scher J, Mbofung CMF (2008) Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J Food Eng 86:294–305

    Article  CAS  Google Scholar 

  3. AOAC (2000) Association of Official Analytical Chemists, 17th ed, Washington

  4. Arendt KK, O’briend CM, Schober TJ, Gormely TR, Gallagher E (2002) Development of gluten-free cereal products. Farm Food 12:21–27

    Google Scholar 

  5. Bhatnagar S, Gupta SD, Mathur M, Phillips AD, Kumar R, Knutton S, Unsworth DJ, Lock RJ, Natchu UC, Mukhopadhyaya S, Saini S, Bhan MK (2005) Celiac disease with mild to moderate histologic changes is a common cause of chronic diarrhea in Indian Children. J Pediatr Gastroenterol Nutr 41:204–209

    Article  Google Scholar 

  6. BIS (1971) Bureau of Indian Standards. Part I and part II. Guide for sensory evaluation of foods. Indian Standard Institution, Manak Bhawan, New Delhi

    Google Scholar 

  7. Bradbury JH, Holbway WD (1988) Chemistry of tropical root crops: significance for nutrition and agriculture in the Pacific. Australian Center for International Agricultural Research, Canberra, p 201

    Google Scholar 

  8. Cowan JA (2002) Structural and catalytic chemistry of magnesium-dependent enzymes. Biometals 15:225–235

    Article  CAS  Google Scholar 

  9. Eneche EH (1999) Biscuit making potential of millet/pigeon pea flour blends. Plant Foods Hum Nutri 54:21–27

    Article  CAS  Google Scholar 

  10. Fasolin LH, Almeida GC, Castanho PS, Netto-Oliveira ER (2007) Cookies produced with banana meat: chemical, physical and sensory evaluation. Food Sci Tech 27:524–529

    Article  CAS  Google Scholar 

  11. Feillet P (1988) Protein and enzyme composition of durum wheat. In: Fabriani G, Lintas C (eds) Durum wheat; chemistry and technology. AACC Inc., St. Paul, pp 93–119

    Google Scholar 

  12. Gallagher E, Germley T, Arendt E (2004) Recent advances in the formulation of gluten free cereal-based products. Trends Food Sci Tech 15:143–145

    Article  CAS  Google Scholar 

  13. Green PHR, Jabri IB (2003) Coeliac disease. Lancet 362:383–391

    Article  CAS  Google Scholar 

  14. Green PHR, Cellier C (2007) Coeliac disease. New Engl J Med 357:1731–1743

    Article  CAS  Google Scholar 

  15. Hager AS, Axel C, Arendt EK (2011) Status of carbohydrates and dietary fiber in gluten-free diets. Cereal Food World 56:109–114

    CAS  Google Scholar 

  16. Hill ID, Dirks MH, Liptak GS, Colletti RB, Fasano A, Guandalini S (2005) Guideline for the diagnosis and treatment of celiac disease in children: recommendations of the North American Society for pediatric gastroenterology, hepatology and nutrition. J Pediatric Gastroenterol Nutr 40:1–19

    Article  Google Scholar 

  17. Himeda M, Nicolas YN, Fombang E, Facho B, Kitissou P, Mbofung CMF, Scher J (2014) Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits. J Food Sci Tech 51(9):1893–1901

    Article  CAS  Google Scholar 

  18. Hooda J, Jood S (2005) Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem 90:427–435

    Article  CAS  Google Scholar 

  19. Isabelle LB, Souza EL, Felexs SS, Madruga MS, Yamashita F, Magnani M (2015) Nutritional and sensory characteristics of gluten free quinoa (chenopodium quinoa wild) based cookies development using an experimental mixture design. J Food Sci Technol 52(9):5866–5873

    Article  Google Scholar 

  20. Jisha S, Padmaja G (2009) Whey protein concentrate fortified baked goods from cassava-based composite flours. Nutritional and functional properties. Food Bioprocess Tech. https://doi.org/10.1007/S/1947-008-0175-6

    Article  Google Scholar 

  21. Jisha S, Padmaja G, Sajeev MS (2010) Nutritional and textural studies on dietary fiber-enriched muffins and biscuits from cassava based composite flours. J Food Quality 33:79–99

    Article  Google Scholar 

  22. Kar S, Roy P, Ghosh M, Bhattacharya DK (2012) Utilization of seed protein concentrates in making protein rich biscuits. Indian J Inf Sci Appli 2(1):7–14

    Google Scholar 

  23. Kaur M, Kaushal P, Sandhu KS (2011) Studies on physicochemical and pasting properties of taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour. J Food Sci Tech. https://doi.org/10.1007/s13197-010-0227-6

    Article  Google Scholar 

  24. Kaushal P, Kumar V, Sharma HK (2013) Utilization of taro (Colocasia esculenta): a review. J Food Sci Tech. https://doi.org/10.1007/s13197-013-0933-y

    Article  Google Scholar 

  25. Kaushal P, Kumar V, Sharma HK (2012) Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. Lebensm-Wissu-Technol 48:59–68

    Article  CAS  Google Scholar 

  26. Lambert M (1982) Taro cultivation in the South Pacific. South Pacific Commission, Noumea

    Google Scholar 

  27. Mareti MC, Grossmann MVE, Benassi MT (2010) Physical and sensorial characteristics of cookies containing defatted soy flour and oat bran. Food Sci Tech 4:878–883

    Article  Google Scholar 

  28. Mcwatters KII (1978) Cookie baking properties of defatted peanut, soybean and field pea flours in baking powder biscuits. Cereal Chem 55:853–863

    Google Scholar 

  29. Mishra A, Devi M, Jha P (2015) Development of gluten free biscuits utilizing fruits and starchy vegetable powders. J Food Sci Technol 52(7):4423–4431

    Article  CAS  Google Scholar 

  30. Nip WK (1997) Taro. In: Smith DS, Nip WK, Hui VH (eds) Processing vegetables science and technology, 1st edn. Technomic Publishing, Lancaster, pp 355–388

    Google Scholar 

  31. Nip WK, Whitaker CS, Vargo D (1994) Application of taro flour in cookie formulation. Int J Food Sci Tech 29(4):463–468

    Article  CAS  Google Scholar 

  32. Njintang NY, Parker ML, Moates GK, Faulds CB, Smith AC, Waldron KW, Mbofung CMF, Scher J (2008) Microstructure and creep recovery characteristics of achu (a taro based paste) made from freeze dried taro chips as affected by moisture content and variety. J Food Eng 87:172–180

    Article  Google Scholar 

  33. Njintang YN, Boudjeko T, Tatsadjieu NL, Nguema-One E, Scher J, Mbofung CMF (2011) Compositional, spectroscopic and rheological analyses of mucilage isolated from taro (Colocasia esculenta L. Schott) corms. J Food Sci Tech. https://doi.org/10.1007/s13197-011-0580-0

    Article  Google Scholar 

  34. Onweluzo JC, Iwezu EN (1998) Composition and characteristics of cassava–soybean and wheat–soybean biscuits. J Food Sci Tech 35(2):128–131

    Google Scholar 

  35. Onwueme IC (1994) Tropical root and tuber crops production, perspectives and future prospects. FAO plant production and protection paper 126. FAO, Rome, p 228

  36. Osredkar J, Sustar N (2011) Copper and Zinc, Biological role and significance of copper/zinc imbalance. J Clin Toxi S3(001):3–18. https://doi.org/10.4172/2161-0495.S3-001

    Article  Google Scholar 

  37. Patel MM, Rao GV (1996) Effect of untreated, roasted and sprouted black gram (Phaseolus mungo) flours on the physic-chemical and biscuits (cookie) making characteristics of soft wheat flour. J Cereal Sci 22:285–291

    Article  Google Scholar 

  38. Reilly NR, Green PHR (2012) Epidemiology and clinical presentations of celiac disease. Semin Immunopathol 1:6

    Google Scholar 

  39. Rubio-Tapia A, Murray JA (2010) Coeliac disease. Curr Opin Gastroenterol 26:116–122

    Article  Google Scholar 

  40. Sarabhai S, Indrani D, Vijaykrishnaraj M, Milind Arunkumar V, Prabhasankar P (2015) Effect of protein concentrates, emulcifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. J Food Sci Tech 52(6):3763–3772

    CAS  Google Scholar 

  41. SAS (2010) SAS Institute Inc. Cary, NC, p 2010

    Google Scholar 

  42. Sciarini SL, Ribotta DP, Leon EA, Perez TG (2008) Influence of gluten free flours and their mixtures on batter properties and bread quality. Food Bioprocess Tech 10:12. https://doi.org/10.1007/s11947-008-0098-2

    Article  Google Scholar 

  43. Singh B, Balaji M, Kaur A, Sharma S, Sindhu S (1993) Studies on the development of high protein biscuits from composite flours. Plants Foods Hum Nutr 43:181–189

    Article  CAS  Google Scholar 

  44. Singh R, Singh G, Chauhan GS (1996) Effects of incorporation of defatted soy flour on the quality of biscuits. J Food Sci 33:355–357

    Google Scholar 

  45. Wills RBH, Lim JSK, Greenfield H, Bayliss Smith T (1983) Nutrient composition of taro (Colocasia esculenta) cultivars from Papua New Guinea Highlands. J Sci Food Agric 34:1137–1142

    Article  CAS  Google Scholar 

  46. Yaccha SK, Misra S, Malik AK, Nagi B, Mehta S (1993) Spectrum of mal absorption syndrome in North Indian Children. Indian J Gastroenterol 12:120–125

    Google Scholar 

Download references

Acknowledgements

The authors acknowledge the support and facilities provided by the Director, ICAR-CTCRI for the study. The help extended by Dr. G. Padmaja, Emeritus scientist, is gratefully acknowledged.

Author information

Authors and Affiliations

  1. Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Sreekariyam, Thiruvananthapuram, Kerala, 695017, India

    Namrata Ankush Giri & M. S. Sajeev

Authors
  1. Namrata Ankush Giri
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. S. Sajeev
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Namrata Ankush Giri.

Ethics declarations

Conflict of interest

Authors declare that there is no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Giri, N.A., Sajeev, M.S. Physico-Mechanical and Nutritional Evaluation of Taro (Colocasia esculenta) Flour-based Gluten-free Cookies. Agric Res 9, 125–131 (2020). https://doi.org/10.1007/s40003-019-00411-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s40003-019-00411-z

Keywords

Search

Navigation