Philippine E-Journals

Performance of Taro Flour on Diversified Baked Products Using Two Processing Methods

Sonia A. Arenillo | Rachel B. Montero | Ronnie F. Magsino

Discipline: Hotel and Restaurant Management

 

Abstract:

The study investigated the performance of taro flour in different baked products. Taro from white variety was made into flour using brine and blanching methods to eliminate its acridity property. Results showed that processing of raw taro yielded 50-53% of flour. The processed taro flour was most acceptable for palitos de quezo and choco crinkles in terms of appearance, taste, aroma, texture, color and their overall acceptability, while biscuits were rated to be liked moderately along these parameters. Based on the results, acceptability differences of the quality attributes of palitos de quezo were found insignificant in the appearance, taste, aroma and their overall acceptability however their texture and color were noted significant. Similarly, results further showed that there were no significant differences in the quality attributes and overall acceptability in both choco crinkles and biscuits. Generally, taro flour performs best in baked products.