Authors: Pooja KR
Abstract: Arrowroot (Maranta arundinacea L.) is a traditionally valued tuber crop known for its easily digestible starch, gluten-free nature, and functional health benefits. In recent years, arrowroot has gained increasing attention in food product development, especially in bakery formulations aimed at health-conscious consumers. This review summarizes the nutritional attributes of arrowroot, its functional characteristics in baked goods, and the role of natural sweeteners such as jaggery, honey, coconut sugar, and stevia in enhancing product quality. Studies on texture, sensory acceptability, antioxidant activity, and shelf life are discussed to understand the potential of arrowroot waffles as a nutrient-rich, functional bakery product. Research gaps and future opportunities for commercialization are also highlighted.
DOI: http://doi.org/10.5281/zenodo.17975867
