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

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