Utilization of taro and corn flour to make crackers for gluten sensitivity patients | ||
| Egyptian Journal of Food Science | ||
| Volume 50, Issue 1, 2022, Pages 117-125 PDF (869.34 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejfs.2022.118783.1118 | ||
| Authors | ||
| neveen aly maher arafa* 1; hala mohamed zaki ali2 | ||
| 1Experimental Kitchen Research Unit, food technology research institute ,giza ,egypt | ||
| 2Department of Special Food Research and Nutrition, food technology research institute, giza, egypt | ||
| Abstract | ||
| ABSTRACT In this in vestigation, the use of Taro Flour (TF) was studied and its substitute with Yellow Corn Flour (YCF) to produce gluten-free crackers. The substitution level of taro flour was 10%, 20% and 30%. From the obtained results of the proximate composition, it was observed that the incorporation of (yellow corn flourtaro flour) into crackers formula led to increase the contents of fibers, ash and carbohydrates, as well as minerals content such as Potassium, calcium, iron, zinc, sodium and magnesium and with increasing the incorporation level of taro flour. Also, the present results revealed that crackers processed from yellow corn flour supplemented by 10, 20 and 30% of taro flour exhibited a good sensory properties and better acceptability. Therefore, it could be concluded that the incorporation of 10, 20 and 30% of taro flour in yellow corn flour crackers formula considerably improved the nutritional and sensory quality properties of crackers, The sensory evaluation of fried taro slices and baked taro slices gave the highest score. The oxalates content caused limited utilizations of taro Colocasia esculenta as a food material. The insoluble oxalates, especially needle like calcium oxalate crystal may cause irritation, and swelling of mouth and throat. Removal of oxalates in food can be performed by physical processes, such as soaking, boiling, and cooking or chemical process by converting them into soluble. So, it was necessary to get rid of sodium oxalate which was soaked as taro slices in 0.5% NaCO3 solution after boil at 100 ˚C for 15 minutes to get rid of calcium oxalate before drying the taro slices and grinding them to make flour. Adhesive properties were viscosity which was analysed on a viscoamylograph, and the breakdown, setback, and consistency indices were calculated values were expressed in brabender Units (BU). | ||
| Keywords | ||
| Sensory; Viscoamylograph; Taro flour | ||
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