Effects of ingredients on physical and sensitive value of taro biscuits

Abstract

The study aimed to investigate the effects of using taro as the main ingredient in taro biscuit processing. The study highlights the potential to develop new food with high sensory value, easy use, easy to preserve. Therefore, the study investigated the influence of taro ratio on product quality, butter ratio and eggs ratio on product quality. The results showed that taro 50%, butter 45% and eggs 25% (percent compared to the mass of wheat flour) as the target product has moderate hardness, crispy moderate brittleness, attached, harmonious yellow color, lipid content low (26.29%) and high preference level.