2024 Volume 31 Issue 2 Pages 79-87
Sensorial properties of cookies made of sago (Metroxylon sagu Rottb.) and its mixture with taro (Colocasia esculenta L. Schott) starch were evaluated to develop new effective utilization of sago and taro starch, which obtained from the intercropping in Leyte, Philippines. Cookies were made from sago starch and taro starch with different composition: 0% (control), 5% and 10% of taro starch was used instead of sago starch, which were named cookie A, B, and C, respectively. Cookies of 100% sago starch with different diameters or thicknesses were prepared as D and E, respectively. Cookies characteristics were evaluated by appearance, sweetness, hardness, crispness, and comprehensive evaluation by the panelists recruited from the 10 university students of 20s. The score of appearance, sweetness, and comprehensive evaluation of cookie D was the highest, 7.4, 7.8, and 6.0, respectively. Although sugar content was same for all cookies, score of sweetness was different for each cookie and was the most effective for comprehensive evaluation of sensory evaluation. Since cookie D has a larger diameter, total amount of sugar became larger than other cookies. In addition, bearing resistance of cookie D was significantly lower than other cookies, so it was speculated that it was easy to crumble, spreads quickly in the mouth and was digested quickly. These were presumed to be the reason for the high sweetness score of cookie D. Our results suggested that intercropping of sago and taro is effective to produce taro starch, which will be potential materials to make several kinds of cookies.
