Sensory attributes and acceptability of Taro (Colocasia esculenta) root Kropeck
Article Main
Abstract
Taro (Colocasia esculenta) is a nutrient-dense root crop rich in dietary fiber, vitamins, and antioxidants, making it beneficial for digestive health and immune support. Despite taro’s nutritional benefits and abundance in tropical regions, its potential for value-added snack production remains underexplored, creating a significant research gap. The present study assessed the sensory attributes and acceptability of taro root kropeck. A quantitative experimental design was employed, incorporating five treatment formulations with varying ratios of all-purpose and taro flour: T1 (control-100% all-purpose flour), T2 (100% taro flour), T3 (50:50 all-purpose flour to taro flour), T4 (60:40 taro to all-purpose flour), and T5 (40:60 taro to all-purpose flour). Each formulation contained constant amounts of ground chicken and seasonings. Sensory evaluation was conducted using a structured questionnaire to assess color, crispiness, and flavor. Data was analyzed using descriptive statistics and mean comparison techniques. Key findings revealed that higher taro flour content significantly influenced the color, making it darker, with consumer preference leaning towards slightly brown and brown hues. Crispiness ratings across treatments remained within the "Liked Moderately" category, indicating that taro flour substitution did not negatively affect the texture. However, flavor acceptability varied, with formulations containing moderate taro flour levels (50% and 75%) receiving higher ratings. These findings imply that taro root kropeck is a viable snack alternative with potential commercial appeal. Further research may explore optimization techniques to enhance flavor while maintaining its nutritional benefits.
Article Details
Article Details
Keywords
Colocasia esculenta, Food snack, Product acceptability, Sensory evaluation, Taro root kropeck
References
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Arora, M., Singhal, S., Rasane, P., Singh, J., Kaur, S., Kumar, V., ... & Mishra, A. (2020). Snacks and Snacking: Impact on Health of the Consumers and Opportunities for its Improvement. Current Nutrition & Food Science, 16(7), 1028-1043. https://doi.org/10.2174/157340131666620 0130110357
Berciano, S., Figueiredo, J., Brisbois, T. D., Alford, S., Koecher, K., Eckhouse, S., ... & Blumberg, J. B. (2022). Precision nutrition: Maintaining scientific integrity while realizing market potential. Frontiers in Nutrition, 9, 979665. https://doi.org/10.3389/fnut.2022.979665
Boahemaa, L. V., Dzandu, B., Amissah, J. G. N., Akonor, P. T., & Saalia, F. K. (2024). Physico-chemical and functional characterization of flour and starch of taro (Colocasia esculenta) for food applications. Food and Humanity, 2, 100245. https://doi.org/10.1016/j.foohum.2024.100245
Boukid, F., Klerks, M., Pellegrini, N., Fogliano, V., Sanchez-Siles, L., Roman, S., & Vittadini, E. (2022). Current and emerging trends in cereal snack bars: implications for new product development. International Journal of Food Sciences and Nutrition, 73(5), 610-629.https://doi.org/10.1080/09637486.2022.2042211
Cankurtaran, T., Ceylan, H., & Bilgiçli, N. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. Journal of Food Processing and Preservation, 44(10), e14826.https://doi.org/10.1111/jfpp.14826
Chauhan, V. B. S., Mallick, S. N., Mohapatra, P., Pati, K., Arutselvan, R., Nedunchezhiyan, M., & Verma, A. K. (2023). Taro (Colocasia esculenta (L.) Schoff.) for nutritional security and health benefits. Horticulture for Nutrition and Income Security, 1–11. https://doi.org/10.1111/aab.12882
Chobot, M., Kozłowska, M., Ignaczak, A., & Kowalska, H. (2024). Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable techniques. Trends in Food Science & Technology, 104553. https://doi.org/10.1016/j.tifs.2024.104553
Civille, G. V., Carr, B. T., & Osdoba, K. E. (2024). Sensory evaluation techniques. CRC press.https://doi.org/10.1201/9781003352082
Creswell, J. W., & Creswell, J. D. (2017). Research design: Qualitative, quantitative, and mixed methods approaches. Sage publications.
Cronbach, L. J. (1951). Coefficient alpha and the internal structure of tests. Psychometrika, 16, 297–324. https://doi.org/10.1007/BF02310555
Etikan, I., & Bala, K. (2017). Sampling and sampling methods. Biometrics & Biostatistics International Journal, 5(6), 00149. https://doi.org/10.15406/bbij.2017.05.00149
Ferdaus, M. J., Chukwu-Munsen, E., Foguel, A., & da Silva, R. C. (2023). Taro roots: An underexploited root crop. Nutrients, 15(15), 3337. https://doi.org/10.3390/nu15153337
Forde, C. G. (2018). From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake. Food Quality and Preference, 66, 171-177.https://doi.org/10.1016/j.foodqual.2018.01.010
Guiné, R. P., Florença, S. G., Barroca, M. J., & Anjos, O. (2020). The link between the consumer and the innovations in food product development. Foods, 9(9), 1317. https://doi.org/10.3390/foods9091317
Isaskar, R., Darwanto, D. H., Waluyati, L. R., & Irham, I. (2021). The Effects of Sensory Attributes of Food on Consumer Preference. The Journal of Asian Finance, Economics and Business, 8(3), 1303-1314. https://doi.org/10.13106/jafeb.2021.vol8.no3.1303
Joseph, M. V., & Sharma, C. (2022). Food Product Development: Science, Shelf Life, and Quality. In Shelf Life and Food Safety (pp. 93-112). CRC Press. https://doi.org/10.1201/9781003091677-6
Lawshe, C. H. (1975). A quantitative approach to content validity. Personnel psychology, 28, 563–575. https://doi.org/10.1111/j.1744-6570.1975.tb01393.x
Li, X. (2024). Enhancing plant-based foods: innovative flavor solutions. In Handbook of Plant-Based Food and Drinks Design (pp. 273-284). Academic Press.https://doi.org/10.1016/B978-0-443-16017-2.00022-X
McClure, A. P., Hopfer, H., & Grün, I. U. (2022). Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics. Current Research in Food Science, 5, 167-174. https://doi.org/10.1016/j.crfs.2022.01.005
Mitharwal, S., Kumar, A., Chauhan, K., & Taneja, N. K. (2022). Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review. Food Chemistry, 383, 132406. https://doi.org/10.1016/j.foodchem.2022.132406
Nielsen, S. S. (2024). Introduction to food analysis. In Nielsen's Food Analysis (pp. 3-14). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-319-45776-5_1
Nishinari, K., Peyron, M. A., Yang, N., Gao, Z., Zhang, K., Fang, Y., ... & Su, L. (2024). The role of texture in the palatability and food oral processing. Food Hydrocolloids, 147, 109095.https://doi.org/10.1016/j.foodhyd.202 3.109095
Nussinovitch, A., & Hirashima, M. (2023). Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. John Wiley & Sons. https://doi.org/10.1002/9781119702139
Ramírez-Jiménez, A. K., Gaytán-Martínez, M., Morales-Sánchez, E., & Loarca-Pina, G. (2018). Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. LWT, 89, 674-680. https://doi.org/10.1016/j.lwt.2017.11.043
Ratnawati, T. (2022, January). Increasing the Economic Value of Locally Processed Food. In International Conference on Social, Economics, Business, and Education (ICSEBE 2021) (pp. 152-156). Atlantis Press. https://doi.org/10.2991/aebmr.k.220107.028
Ravi, V., Vikramaditya, P., Nedunchezhiyan, M., John, K. S., Saravanan, R., Veena, S. S., & Harish, E. R. (2021). Advances in the production technologies of Taro in India. Promotion of underutilized taro for sustainable biodiversity and nutrition security in SAARC countries, 281, 148-281. https://www.sac.org.bd/archives/publications/Promotion%20of%20Underutilized%20Taro.pdf#pag e=155
Rebollar, R., Gil, I., Lidón, I., Martín, J., Fernández, M. J., & Rivera, S. (2017). How material, visual and verbal cues on packaging influence consumer expectations and willingness to buy: The case of crisps (potato chips) in Spain. Food Research International, 99, 239-246.https://doi.org/10.1016/j.foodres.2017.05.024
Saxby, S. M., Dong, L., Ho, K. K., Lee, C. N., Wall, M., & Li, Y. (2024). Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study. Journal of Food Science, 89(5), 2629–2644. https://doi.org/10.1111/1750-3841.17053
Serna-Saldivar, S. O. (Ed.). (2022). Snack Foods: Processing, Innovation, and Nutritional Aspects. CRC Press. https://doi.org/10.1201/9781003129066
Shah, Y. A., Saeed, F., Afzaal, M., Waris, N., Ahmad, S., Shoukat, N., & Ateeq, H. (2022). Industrial applications of taro (Colocasia esculenta) as a novel food ingredient: A review. Journal of Food Processing and Preservation, 46(11), e16951. https://doi.org/10.1111/jfpp.16951
Sharif, M. K., Butt, M. S., Sharif, H. R., & Nasir, M. (2017). Sensory evaluation and consumer acceptability. Handbook of food science and technology, 10, 362-386. https://www.researchgate.net/publication/32046608 0_Sen sory_Evaluation_and_Consumer_Acceptability
Sharma, S., Jan, R., Kaur, R., & Riar, C. S. (2020). Taro (Colocasia esculenta). Antioxidants in vegetables and nuts-properties and health benefits, 341–353. https://doi.org/10.1007/978-981-15-7470-2_18
Shelembe, S. C. (2020). Water use and nutritional water productivity of taro (Colocasia esculenta L. Schott) Landraces (Doctoral dissertation). https://researchspace.ukzn.ac.za/handle/10413/19572
Smith, N. (2016). Locavore: Filipino Food that’s Full of Surprises. Retrieved from: https://scenesfromnadine.com/locavore-filipino-food-thats-full-of-surprises/
Sorkin, B. C., Kuszak, A. J., Bloss, G., Fukagawa, N. K., Hoffman, F. A., Jafari, M., ... & Pauli, G. F. (2020). Improving natural product research translation: From source to clinical trial. The FASEB Journal, 34(1), 41-65. https://doi.org/10.1096/fj.201902143R
Spence, C. (2018). Background colour & its impact on food perception & behaviour. Food Quality and Preference, 68, 156-166. https://doi.org/10.1016/j.foodqual.2018.02.012
Starowicz, M., & Zieliński, H. (2019). How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?. Food Reviews International, 35(8), 707-725.https://doi.org/10.1080/87559129.2019.160 0538
Steenis, N. D., Van Herpen, E., Van Der Lans, I. A., Ligthart, T. N., & Van Trijp, H. C. (2017). Consumer response to packaging design: The role of packaging materials and graphics in sustainability perceptions and product evaluations. Journal of Cleaner Production, 162, 286-298. https://doi.org/10.1016/j.jclepro.2017.06.036
Su, J., & Wang, S. (2024). Influence of food packaging color and foods type on consumer purchase intention: the mediating role of perceived fluency. Frontiers in Nutrition, 10, 1344237.https://doi.org/10.3389/fnut.2023.134 4237
Terana, C. C. (2023). Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program. Journal of Applied and Natural Science, 15(2), 542-548. https://doi.org/https://doi.org/10.31018/jans.v15i2.4451
Vermeir, I., & Roose, G. (2020). Visual design cues impacting food choice: A review and future research agenda. Foods, 9(10), 1495. https://doi.org/10.3390/foods9101495
Wang, X., McClements, D. J., Xu, Z., Meng, M., Qiu, C., Long, J., ... & Chen, L. (2023). Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture. Trends in Food Science & Technology, 138, 297-309. https://doi.org/10.1016/j.tifs.2023.06.012
Wang, Y., Tuccillo, F., Lampi, A. M., Knaapila, A., Pulkkinen, M., Kariluoto, S., ... & Katina, K. (2022). Flavor challenges in extruded plant‐based meat alternatives: a review. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2898-2929. https://doi.org/10.1111/1541-4337.12964
Wheat, S. O. (2019). Using of taro (Colocasia esculenta) flour as a partial substitute of wheat flour in biscuit making. Environmental Science, 14(1), 235-246. https://journals.ekb.eg/article_425748_5c0b5a 71531f7e8b812e7a9fe1 2e9429.pdf
Wood, B., Williams, O., Nagarajan, V., & Sacks, G. (2021). Market strategies used by processed food manufacturers to increase and consolidate their power: a systematic review and document analysis. Globalization and health, 17, 1-23. https://doi.org/10.1186/s12992-021-00667-7
Zhang, E., Jiang, W., Li, W., Ansah, E. O., Yu, X., Wu, Y., & Xiong, F. (2024). Drought Stress Inhibits Starch Accumulation in Taro (Colocasia esculenta L. Schott). Frontiers in Bioscience-Landmark, 29(2), 57. https://doi.org/10.31083/j.fbl2902057
Appiani, M., Cattaneo, C., & Laureati, M. (2023). Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review. Frontiers in Sustainable Food Systems, 7, 1268068. https://doi.org/10.3389/fsufs.2023.1268068
Arora, M., Singhal, S., Rasane, P., Singh, J., Kaur, S., Kumar, V., ... & Mishra, A. (2020). Snacks and Snacking: Impact on Health of the Consumers and Opportunities for its Improvement. Current Nutrition & Food Science, 16(7), 1028-1043. https://doi.org/10.2174/157340131666620 0130110357
Berciano, S., Figueiredo, J., Brisbois, T. D., Alford, S., Koecher, K., Eckhouse, S., ... & Blumberg, J. B. (2022). Precision nutrition: Maintaining scientific integrity while realizing market potential. Frontiers in Nutrition, 9, 979665. https://doi.org/10.3389/fnut.2022.979665
Boahemaa, L. V., Dzandu, B., Amissah, J. G. N., Akonor, P. T., & Saalia, F. K. (2024). Physico-chemical and functional characterization of flour and starch of taro (Colocasia esculenta) for food applications. Food and Humanity, 2, 100245. https://doi.org/10.1016/j.foohum.2024.100245
Boukid, F., Klerks, M., Pellegrini, N., Fogliano, V., Sanchez-Siles, L., Roman, S., & Vittadini, E. (2022). Current and emerging trends in cereal snack bars: implications for new product development. International Journal of Food Sciences and Nutrition, 73(5), 610-629.https://doi.org/10.1080/09637486.2022.2042211
Cankurtaran, T., Ceylan, H., & Bilgiçli, N. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. Journal of Food Processing and Preservation, 44(10), e14826.https://doi.org/10.1111/jfpp.14826
Chauhan, V. B. S., Mallick, S. N., Mohapatra, P., Pati, K., Arutselvan, R., Nedunchezhiyan, M., & Verma, A. K. (2023). Taro (Colocasia esculenta (L.) Schoff.) for nutritional security and health benefits. Horticulture for Nutrition and Income Security, 1–11. https://doi.org/10.1111/aab.12882
Chobot, M., Kozłowska, M., Ignaczak, A., & Kowalska, H. (2024). Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable techniques. Trends in Food Science & Technology, 104553. https://doi.org/10.1016/j.tifs.2024.104553
Civille, G. V., Carr, B. T., & Osdoba, K. E. (2024). Sensory evaluation techniques. CRC press.https://doi.org/10.1201/9781003352082
Creswell, J. W., & Creswell, J. D. (2017). Research design: Qualitative, quantitative, and mixed methods approaches. Sage publications.
Cronbach, L. J. (1951). Coefficient alpha and the internal structure of tests. Psychometrika, 16, 297–324. https://doi.org/10.1007/BF02310555
Etikan, I., & Bala, K. (2017). Sampling and sampling methods. Biometrics & Biostatistics International Journal, 5(6), 00149. https://doi.org/10.15406/bbij.2017.05.00149
Ferdaus, M. J., Chukwu-Munsen, E., Foguel, A., & da Silva, R. C. (2023). Taro roots: An underexploited root crop. Nutrients, 15(15), 3337. https://doi.org/10.3390/nu15153337
Forde, C. G. (2018). From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake. Food Quality and Preference, 66, 171-177.https://doi.org/10.1016/j.foodqual.2018.01.010
Guiné, R. P., Florença, S. G., Barroca, M. J., & Anjos, O. (2020). The link between the consumer and the innovations in food product development. Foods, 9(9), 1317. https://doi.org/10.3390/foods9091317
Isaskar, R., Darwanto, D. H., Waluyati, L. R., & Irham, I. (2021). The Effects of Sensory Attributes of Food on Consumer Preference. The Journal of Asian Finance, Economics and Business, 8(3), 1303-1314. https://doi.org/10.13106/jafeb.2021.vol8.no3.1303
Joseph, M. V., & Sharma, C. (2022). Food Product Development: Science, Shelf Life, and Quality. In Shelf Life and Food Safety (pp. 93-112). CRC Press. https://doi.org/10.1201/9781003091677-6
Lawshe, C. H. (1975). A quantitative approach to content validity. Personnel psychology, 28, 563–575. https://doi.org/10.1111/j.1744-6570.1975.tb01393.x
Li, X. (2024). Enhancing plant-based foods: innovative flavor solutions. In Handbook of Plant-Based Food and Drinks Design (pp. 273-284). Academic Press.https://doi.org/10.1016/B978-0-443-16017-2.00022-X
McClure, A. P., Hopfer, H., & Grün, I. U. (2022). Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics. Current Research in Food Science, 5, 167-174. https://doi.org/10.1016/j.crfs.2022.01.005
Mitharwal, S., Kumar, A., Chauhan, K., & Taneja, N. K. (2022). Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review. Food Chemistry, 383, 132406. https://doi.org/10.1016/j.foodchem.2022.132406
Nielsen, S. S. (2024). Introduction to food analysis. In Nielsen's Food Analysis (pp. 3-14). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-319-45776-5_1
Nishinari, K., Peyron, M. A., Yang, N., Gao, Z., Zhang, K., Fang, Y., ... & Su, L. (2024). The role of texture in the palatability and food oral processing. Food Hydrocolloids, 147, 109095.https://doi.org/10.1016/j.foodhyd.202 3.109095
Nussinovitch, A., & Hirashima, M. (2023). Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. John Wiley & Sons. https://doi.org/10.1002/9781119702139
Ramírez-Jiménez, A. K., Gaytán-Martínez, M., Morales-Sánchez, E., & Loarca-Pina, G. (2018). Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. LWT, 89, 674-680. https://doi.org/10.1016/j.lwt.2017.11.043
Ratnawati, T. (2022, January). Increasing the Economic Value of Locally Processed Food. In International Conference on Social, Economics, Business, and Education (ICSEBE 2021) (pp. 152-156). Atlantis Press. https://doi.org/10.2991/aebmr.k.220107.028
Ravi, V., Vikramaditya, P., Nedunchezhiyan, M., John, K. S., Saravanan, R., Veena, S. S., & Harish, E. R. (2021). Advances in the production technologies of Taro in India. Promotion of underutilized taro for sustainable biodiversity and nutrition security in SAARC countries, 281, 148-281. https://www.sac.org.bd/archives/publications/Promotion%20of%20Underutilized%20Taro.pdf#pag e=155
Rebollar, R., Gil, I., Lidón, I., Martín, J., Fernández, M. J., & Rivera, S. (2017). How material, visual and verbal cues on packaging influence consumer expectations and willingness to buy: The case of crisps (potato chips) in Spain. Food Research International, 99, 239-246.https://doi.org/10.1016/j.foodres.2017.05.024
Saxby, S. M., Dong, L., Ho, K. K., Lee, C. N., Wall, M., & Li, Y. (2024). Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study. Journal of Food Science, 89(5), 2629–2644. https://doi.org/10.1111/1750-3841.17053
Serna-Saldivar, S. O. (Ed.). (2022). Snack Foods: Processing, Innovation, and Nutritional Aspects. CRC Press. https://doi.org/10.1201/9781003129066
Shah, Y. A., Saeed, F., Afzaal, M., Waris, N., Ahmad, S., Shoukat, N., & Ateeq, H. (2022). Industrial applications of taro (Colocasia esculenta) as a novel food ingredient: A review. Journal of Food Processing and Preservation, 46(11), e16951. https://doi.org/10.1111/jfpp.16951
Sharif, M. K., Butt, M. S., Sharif, H. R., & Nasir, M. (2017). Sensory evaluation and consumer acceptability. Handbook of food science and technology, 10, 362-386. https://www.researchgate.net/publication/32046608 0_Sen sory_Evaluation_and_Consumer_Acceptability
Sharma, S., Jan, R., Kaur, R., & Riar, C. S. (2020). Taro (Colocasia esculenta). Antioxidants in vegetables and nuts-properties and health benefits, 341–353. https://doi.org/10.1007/978-981-15-7470-2_18
Shelembe, S. C. (2020). Water use and nutritional water productivity of taro (Colocasia esculenta L. Schott) Landraces (Doctoral dissertation). https://researchspace.ukzn.ac.za/handle/10413/19572
Smith, N. (2016). Locavore: Filipino Food that’s Full of Surprises. Retrieved from: https://scenesfromnadine.com/locavore-filipino-food-thats-full-of-surprises/
Sorkin, B. C., Kuszak, A. J., Bloss, G., Fukagawa, N. K., Hoffman, F. A., Jafari, M., ... & Pauli, G. F. (2020). Improving natural product research translation: From source to clinical trial. The FASEB Journal, 34(1), 41-65. https://doi.org/10.1096/fj.201902143R
Spence, C. (2018). Background colour & its impact on food perception & behaviour. Food Quality and Preference, 68, 156-166. https://doi.org/10.1016/j.foodqual.2018.02.012
Starowicz, M., & Zieliński, H. (2019). How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?. Food Reviews International, 35(8), 707-725.https://doi.org/10.1080/87559129.2019.160 0538
Steenis, N. D., Van Herpen, E., Van Der Lans, I. A., Ligthart, T. N., & Van Trijp, H. C. (2017). Consumer response to packaging design: The role of packaging materials and graphics in sustainability perceptions and product evaluations. Journal of Cleaner Production, 162, 286-298. https://doi.org/10.1016/j.jclepro.2017.06.036
Su, J., & Wang, S. (2024). Influence of food packaging color and foods type on consumer purchase intention: the mediating role of perceived fluency. Frontiers in Nutrition, 10, 1344237.https://doi.org/10.3389/fnut.2023.134 4237
Terana, C. C. (2023). Acceptability of coconut (Cocos nucifera) apple tart filling recipe: Techno guide for Extension program. Journal of Applied and Natural Science, 15(2), 542-548. https://doi.org/https://doi.org/10.31018/jans.v15i2.4451
Vermeir, I., & Roose, G. (2020). Visual design cues impacting food choice: A review and future research agenda. Foods, 9(10), 1495. https://doi.org/10.3390/foods9101495
Wang, X., McClements, D. J., Xu, Z., Meng, M., Qiu, C., Long, J., ... & Chen, L. (2023). Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture. Trends in Food Science & Technology, 138, 297-309. https://doi.org/10.1016/j.tifs.2023.06.012
Wang, Y., Tuccillo, F., Lampi, A. M., Knaapila, A., Pulkkinen, M., Kariluoto, S., ... & Katina, K. (2022). Flavor challenges in extruded plant‐based meat alternatives: a review. Comprehensive Reviews in Food Science and Food Safety, 21(3), 2898-2929. https://doi.org/10.1111/1541-4337.12964
Wheat, S. O. (2019). Using of taro (Colocasia esculenta) flour as a partial substitute of wheat flour in biscuit making. Environmental Science, 14(1), 235-246. https://journals.ekb.eg/article_425748_5c0b5a 71531f7e8b812e7a9fe1 2e9429.pdf
Wood, B., Williams, O., Nagarajan, V., & Sacks, G. (2021). Market strategies used by processed food manufacturers to increase and consolidate their power: a systematic review and document analysis. Globalization and health, 17, 1-23. https://doi.org/10.1186/s12992-021-00667-7
Zhang, E., Jiang, W., Li, W., Ansah, E. O., Yu, X., Wu, Y., & Xiong, F. (2024). Drought Stress Inhibits Starch Accumulation in Taro (Colocasia esculenta L. Schott). Frontiers in Bioscience-Landmark, 29(2), 57. https://doi.org/10.31083/j.fbl2902057
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Sensory attributes and acceptability of Taro (Colocasia esculenta) root Kropeck. (2025). Journal of Applied and Natural Science, 17(3), 1146-1156. https://doi.org/10.31018/jans.v17i3.6657
