| Issue |
E3S Web Conf.
Volume 577, 2024
4th International Conference on Applied Sciences (ICAS 2024) “Multidisciplinary Research Collaboration for Environmental, Social, and Governance (ESG) Issues”
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|
|---|---|---|
| Article Number | 02021 | |
| Number of page(s) | 6 | |
| Section | Social, Economies, Health, and Management Issues | |
| DOI | https://doi.org/10.1051/e3sconf/202457702021 | |
| Published online | 11 October 2024 | |
Development and evaluation of beneng taro (Xanthosoma undipes K. Koch) flour sable cookies
Management of Food Service and Nutrition Study Program, College of Vocational Studies, IPB University, Bogor, 16151, Indonesia
* Corresponding Author: vietanisa@apps.ipb.ac.id
The study investigates the substitution of wheat flour with beneng taro flour in the production of sable cookies. The aim is to develop a healthier alternative to sable cookies by emphasizing the nutritional benefits of beneng taro, a local food ingredient. Organoleptic tests were conducted to evaluate color, taste, aroma, and texture preferences among 30 semi-trained panelists. The findings indicate that sable cookies with 45% beneng taro flour substitution were well-received and had a shelf life of up to 8 hours when stored in PET jars at low temperatures. The study concludes that beneng taro flour can be a healthier alternative to wheat flour, offering lower energy and fat contents sable cookies. Further research is recommended to optimize the ingredient composition and storage conditions.
© The Authors, published by EDP Sciences, 2024
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