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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

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% (TWC...

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Principais autores: Sylvestre Dossa, Christine Neagu, Dacian Lalescu, Monica Negrea, Daniela Stoin, Călin Jianu, Adina Berbecea, Liliana Cseh, Adrian Rivis, Mariana Suba, Ersilia Alexa
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-10-01
coleção:Foods
Assuntos:
<i>Colocasia esculenta</i>
nutritional
phytochemical
rheological
functional biscuit
Acesso em linha:https://www.mdpi.com/2304-8158/14/20/3526
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