Quality and taste of cookies made from high-quality cassava flour

Abstract

Cassava (Manihot esculenta Crantz) has emerged as a crucial food resource in tropical and subtropical regions due to its resilience, nutritional benefits, and economic value. High-quality cassava flour (HQCF), produced from roots processed promptly to minimize postharvest physiological deterioration (PPD), has gained prominence as a gluten-free alternative to wheat flour, particularly in baked goods such as cookies. This review evaluates the physical and sensory attributes of cookies made with HQCF, exploring their nutritional composition, textural properties, consumer acceptability, and shelf stability. Additionally, the review highlights key factors influencing the quality of HQCF-based cookies, including cassava processing techniques, varietal selection, baking methodologies, and strategies for enhancing taste and texture. Future research opportunities are proposed to address existing challenges and to improve the adoption of HQCF-based products globally.