• Shubhangi Nigam
• Sanjana Tomor
• Shivani Gupta

This study investigation shows that taro is good for health, it is a source of energy also it could be utilized day by day. The effects of using taro flour as partial substitution of wheat flour in bread making with substitution levels of 5, 10, 15 and 20% on the produced bread. The preference for taro flour bread decreased refined wheat flour quantity with increasing amount taro in the bread. It gives better result along observed that increase amount of taro in bread with substitution levels it effects on functional properties, physical properties, chemical properties & organoleptic evaluation of the blended dough and produced bread. S3 (Taro wheat flour10%) produced similar to the control (wheat flour) in physical and chemical properties, organoleptic properties. The physical properties showed that increasing taro flour with decreasing width, volume, thickness, density and weight also increased. The increase in the taro flour content resulted in the significant increase crude fiber, ash, carbohydrate and also decrease protein and fat content. The effect of various levels of taro flour on sensory attributes of crust colour, taste odour, appearance roundness crumb colour and over all acceptability of bread was found to be non-significant except for roundness which was found to improve with increased level of taro flour inclusion. It can be concluded that the use of upto 10% of taro flour as a substitute for refined flour in bread, although provided changes in physical, chemical characteristics, resulted in products with improve nutritional properties without loss on the acceptance or shelf –life.

Bread, Colocasia esculenta flour, edible, functional properties, physical properties and chemical composition, organoleptic characteristics

"BREAD WITH FLOUR OBTAINED FROM RAW TARO FLOUR AS PARTIAL SUBSTITUTE FOR WHEAT FLOUR : FUNCTIONAL, PHYSICAL , CHEMICAL CHARACTERISTICS AND ACCEPTANCE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 9, page no.b655-b667, September-2023, Available :http://www.jetir.org/papers/JETIR2309170.pdf

"BREAD WITH FLOUR OBTAINED FROM RAW TARO FLOUR AS PARTIAL SUBSTITUTE FOR WHEAT FLOUR : FUNCTIONAL, PHYSICAL , CHEMICAL CHARACTERISTICS AND ACCEPTANCE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 9, page no. ppb655-b667, September-2023, Available at : http://www.jetir.org/papers/JETIR2309170.pdf