About this document
Evaluating Cakes with Jerusalem Artichoke Powder by astrilestarinovianti is a document available to read on EtoBox.
The study evaluates the sensory and qualitative attributes of cakes made with Jerusalem artichoke powder (JAP) as a substitute for wheat flour. Sensory evaluations by experts and consumers revealed that cakes with 30% JAP concentration were most favored for their aroma, texture, and overall quality, with no significant difference in liking compared to cakes with aroma enhancers. The findings suggest that JAP can enhance the nutritional value of cakes while maintaining acceptable sensory properties.
- Author
- astrilestarinovianti
- Language
- EN