Effect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie

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dc.contributor.authorDilek, Nazik Meziyet
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:24:25Z
dc.date.available2024-02-23T14:24:25Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractIn 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 x 2 x 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.en_US
dc.description.sponsorshipNecmettin Erbakan Universitesi [151319001]en_US
dc.description.sponsorshipNecmettin Erbakan Universitesi, Grant/Award Number: BAP Project Number: 151319001en_US
dc.identifier.doi10.1111/jfpp.15894
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85113539583en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.15894
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13945
dc.identifier.volume45en_US
dc.identifier.wosWOS:000689678900001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleEffect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookieen_US
dc.typeArticleen_US

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