Physicochemical and sensory attributes of scones made from wheat-taro (Colocasia esculenta)-lentils (Lens culinaris) composite flour

The effect of blend proportion on the functional properties of wheat-taro-lentil composite flour and the physicochemical and sensory quality of scones was studied. The water absorption capacity (WAC), oil absorption capacity (OAC) and bulk density (BD) significantly (p < .05) increased whereas the swelling index (SWI) decreased with increase in the proportion of lentil flour. Batter viscosity significantly (p < .05) decreased from 1972 to 1968 cP with increase in the proportion of lentil flour. The crude protein content increased from 5.81% to 9.83% and the ash content decreased from 4.61% to 2.29% with increase in the lentil proportion. Specific volume, volume and height decreased with increase in the proportion of lentil. The baking loss increased from 5.36% to 13.56% with increase in taro flour proportion. The L*, a* and b* colour values and sensory attributes were also significantly affected by the blend proportions. Based on the results, lentils can be incorporated up to 30% and taro up to 10% for a protein-enhanced and acceptable product.