caa a22 4500 606243143 CHVBK 20210128101322.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s11694-014-9208-1 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9208-1 Optimization of taro-wheat composite flour cake using Taguchi technique [Elektronische Daten] [Vivek Kumar, H. Sharma, Pragati Kaushal, K. Singh] 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%. Springer Science+Business Media New York, 2014 Taro nationallicence Cake nationallicence Composite flour nationallicence Optimization nationallicence Taguchi technique nationallicence Kumar Vivek Harcourt Butler Technological Institute, Kanpur, Uttar Pradesh, India aut Sharma H. Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India aut Kaushal Pragati Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India aut Singh K. Harcourt Butler Technological Institute, Kanpur, Uttar Pradesh, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 35-51 2193-4126 9:1<35 2015 9 11694 https://doi.org/10.1007/s11694-014-9208-1 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9208-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kumar Vivek Harcourt Butler Technological Institute, Kanpur, Uttar Pradesh, India aut NATIONALLICENCE 700 1- Sharma H. Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India aut NATIONALLICENCE 700 1- Kaushal Pragati Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India aut NATIONALLICENCE 700 1- Singh K. Harcourt Butler Technological Institute, Kanpur, Uttar Pradesh, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 35-51 2193-4126 9:1<35 2015 9 11694