<![CDATA[Obese adolescents are a vulnerable population facing health risks due to poor dietary habits, particularly low dietary fiber intake. Insufficient fiber consumption may contribute to metabolic dysfunction, digestive problems, and increased risk of non-communicable diseases. Developing high-fiber functional snacks, such as soft cookies formulated with arrowroot flour (Maranta arundinacea), may serve as a promising dietary intervention. This study aimed to evaluate the effects of substituting wheat flour with arrowroot flour on the nutritional value and sensory acceptability of high-fiber soft cookies for obese adolescents. A True Experimental study with a Completely Randomized Design (CRD) was conducted using four formulations: P0 (100% wheat flour), P1 (75% wheat flour:25% arrowroot flour), P2 (50%:50%), and P3 (25%:75%), with six replications. Sensory evaluation of color, taste, aroma, and texture involved 30 untrained panelists and was analyzed using the Kruskal-Wallis and Mann-Whitney tests. Laboratory analyses assessed energy, protein, fat, carbohydrate, moisture, ash, and total dietary fiber. Results showed that arrowroot flour substitution increased dietary fiber, with the highest content in P3 (6.22 g/100 g). Energy, protein, fat, ash, and fiber generally increased, while carbohydrate and moisture decreased. Significant differences were found in color, taste, and aroma (p < 0.05), but not texture. Based on the effectiveness index, P1 was selected as the optimal formulation, providing 5.03 g/100 g dietary fiber and high acceptability (Nh score 3.30). Arrowroot soft cookies may therefore serve as a high-fiber snack option for nutritional management in obese adolescents.]]>
Copyrights © 2026
