Farinha desmucilada de taro utilizada na elaboração de bolos

Abstract

Cake is a product that serves a large portion of consumers and thus it is interesting to add ingredients that improve its quality. The objective herein was to characterize the demucilated taro flour (FDT) and its application in cakes without altering their technological and sensory attributes. Analyzes of proximate composition, sugars, pH, titratable acidity, dietary fiber and minerals were conducted on FDT. The cakes were prepared with different concentrations of FDT (0%, 5%, 10%, 15% and 20%) in partial substitution of wheat flour. Analyzes conducted in the cakes were moisture, pH, titratable acidity, performance, volume, density, color, texture and sensory analysis. The FDT showed high concentrations of starch, dietary fiber and micro-minerals. The pH, symmetry, shrinkage and elasticity insex parameters of the cakes showed no significant difference at 5% probability. The titratable acidity, average height, compression strength, h* and C* fit the quadratic regression model, the ΔE adjusted to the linear regression model. The other parameters did not fit the proposed mathematical model. Regarding sensory analysis, all formulations showed a good acceptability index (≥ 70%) for the attributes appearance, flavor, texture and overall impression, with the exception of the 20% of FDT formulation, which showed a slightly lower index for appearance (67%). The chemical composition of FDT justifies its use in the preparation of cakes, with up to an added 20%, without significant changes that compromise the final product