Development and evaluation of

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.