Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough

• Autores: Nicolas Y Njintang, Carl M.F. Mbofung, Facho Balaam, Pierre Kitissou, Joel Scher
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 2, 2008, págs. 273-279
• Idioma: inglés
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• Resumen

  • BACKGROUND: Taro is a plant widely produced in tropical areas for its underground corms. Taro corms are highly perishable owing to their high moisture content. In order to limit post-harvest losses and improve the production and consumption, production and utilization of taro flour have been envisaged. In connection with this, the incorporation of taro flour into wheat-based products has been reported to increase their keeping quality. Before consideration is given to taro flour as a substitute for wheat in bread manufacture, it is necessary to characterize the functionality of the composite flour and dough. The present study investigated the physicochemical and alveographic properties of wheat–taro composite flour. RESULTS: Three varieties of taro flour (WCN, RIN and KWN) were incorporated into wheat flour in proportions of 10%, 20% and 30% (w/w) and the water absorption capacity (WAC), retrogradation index (RI), foam capacity (FC) and other functional properties were measured. In addition, characteristics of dough rupture pressure (P), extensibility (L), elasticity index (Ie) and strength (W) of flour made from the different composites were measured using an alveograph. The results showed that WAC significantly increased from 132% (wheat flour) to 156% (30% composite flour), while RI significantly decreased from 38% to a mean value of 22%. Principal component analysis revealed that WAC and P formed a group of variables negatively correlated with a second group made of RI, FC, W, Ie and L. CONCLUSION: Incorporating taro flour up to a level of 10% had no significant effect on the functional and alveographic properties of the flours. This suggested that in order to guarantee the quality of bread made from wheat–taro composite the level of taro addition should not exceed 10%. Copyright © 2007 Society of Chemical Industry