Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (<i>Colocasia esculenta</i>) Flour as a Partial Substitute for Wheat Flour

• Published in: Foods
• Main Authors: Sylvestre Dossa, Christine Neagu, Dacian Lalescu, Monica Negrea, Daniela Stoin, Călin Jianu, Adina Berbecea, Liliana Cseh, Adrian Rivis, Mariana Suba, Ersilia Alexa
• Format: Article
• Language: English
• Published: MDPI AG 2025-10-01
• Subjects: <i>Colocasia esculenta</i>; nutritional; phytochemical; rheological; functional biscuit
• Online Access: https://www.mdpi.com/2304-8158/14/20/3526

This study evaluated the impact of incorporating taro flour (<i>Colocasia esculenta</i>) into wheat-based biscuit formulations, focusing on nutritional, phytochemical, rheological, technological, and organoleptic characteristics. Four distinct types of biscuits were formulated with 0% (CC), 10% (TWC1), 20% (TWC2), and 30% (TWC3) taro. The results indicate that taro flour (TF) has a higher moisture, ash, and gallic acid content, as well as significant mineral richness, particularly in potassium, magnesium, and calcium, compared to wheat flour (WF). It has been shown that the gradual incorporation of TF (10 to 30%) into composite flours improves the bioavailability of certain micronutrients and polyphenols, while maintaining a harmonious balance with the flavonoids characteristic of wheat, such as quercetin. The evaluation of antioxidant activity indicates a higher value for TF (50.71%) compared to WF (36.53%), with a significant increase in activity observed in enriched cookies (58.92% for TWC3 vs. 31.36% for CC). In addition, the incorporation of taro flour modifies the technological properties of the cookies, resulting in a decrease in thickness and baking yield, as well as an increase in diameter and spread rate. This modification may result in a crisper texture. However, a high substitution rate (30%) resulted in a decrease in dough stability and baking yield due to a reduction in gluten and a change in dough structure. In terms of antinutritional profile, partially replacing wheat flour with taro flour significantly reduces phytic acid content, while moderately increasing oxalate content. Sensory analysis of different types of cookies indicated that moderate substitution levels (10%) tended to improve or maintain sensory quality, while higher substitution levels (20% and 30%) tended to reduce overall acceptability. Linear correlations showed a positive relationship between antioxidant activity and polyphenols and minerals, but a negative relationship with proteins and specific technological properties. In summary, the incorporation of taro flour into cookie formulations represents a promising strategy for improving the nutritional value and functional potential of baked goods without compromising their technological quality. These results confirm the value of taro as a functional ingredient that can contribute to the development of healthy foods.