Development and evaluation of beneng taro (Xanthosoma undipes K. Koch) flour sable cookies

Abstract

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.