Sensory analysis of modern pastry products made from composite flours of wheat (Triticum aestivum) and two taro (Colocasia esculenta) cultivars, "Fouê" and "Yatan": the case of biscuits and cakes

Taro (Colocasia esculenta) is widely cultivated in the humid tropical regions of the world, particularly in Côte d'Ivoire.Despite being rich in carbohydrates and minerals, this tuber remains underutilized.This study aims to add value to the tuber by using taro powders from the "Fouê" and "Yatan" cultivars as partial substitutes for wheat flour in the production of baked goods.In this study, taro corm powder was incorporated into wheat flour at ratios of 1%, 3%, 6%, 9%, and 12% to produce biscuits and cakes.Sensory evaluation was conducted to assess the sensory attributes of three types of baked goods: "langue de chat" biscuits, cream cakes, and orange cakes.The sensory test evaluated crust color, product texture, crumb characteristics, wheat and taro aroma, flavor, and acceptability.The results indicated that products made from the wheat-taro composite flour retained most of the characteristics of the control products (100% wheat Sensory analysis …