HomeLCCB Development Education Journal of Multidisciplinary Researchvol. 1 no. 1 (2012)

Assessment of Taro Flour Yielded from Two Processing Methods on Baked Products

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

Discipline: Business



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 like moderately along these parameters. Based on the results, acceptability differences of the quality attributes of palitos de quezo were found not significant in the appearance, taste, aroma and their overall acceptability, however, their texture and color were significantly noted. Similarly, results further showed that there were no significant differences in the quality attributes and overall acceptability in choco crinkles and biscuits. Generally, taro flour, with its acridity reduced, can be an alternative source of flour for baked products.