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Effects of ingredients on physical and sensitive value of taro biscuits
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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.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Keywords
Butter, chicken eggs, flour, taro
References
Cauvain, S.P. and Young, L.S. (2001). Baking Problems Solved. Woodhead Publishing, Cambridge, 304 pages.
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Lưu, H. N. (2011). Khảo sát các yếu tố ảnh hưởng đến chất lượng bánh quy kem. An Giang: Trường Đại học An Giang, Đại học Quốc gia thành phố Hồ Chí Minh.
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