The cookies were made entirely from 100% taro (Colocasia esculenta L.) flour, making them naturally gluten-free and safe for those following a gluten-free diet. Since taro flour contains no gluten, these cookies are an excellent choice for individuals with celiac disease, gluten intolerance, or anyone avoiding gluten in their diet. Taro is widely available in Indonesia, and unlike imported wheat flour, most taro flour is locally sourced. Despite its potential as a wheat substitute, the use of taro in food production remains limited. However, taro offers a promising local alternative for creating gluten-free products, such as healthy gluten-free cookies. By utilizing taro flour, Indonesia can reduce reliance on imported wheat while promoting local, sustainable ingredients.

Gluten free cookies sourced from local Indonesian alternatives flours 

The cookies were made entirely from 100% taro (Colocasia esculenta L.) flour, making them naturally gluten-free and safe for those following a gluten-free diet. 

Ervina, S.Gz, M.Sc., PhD

Ervina holds a PhD in Food Science, specializing in sensory evaluation and consumer behavior. With a strong background as a nutritionist, she brings a unique perspective to her research, focusing on the intersection of sensory testing, nutrition, and health. Her work aims to enhance our understanding of how sensory experiences influence dietary choices and overall well-being. In addition, Ervina is actively involved in product development, where she investigates and improves food products from a sensory perspective using various sensory approaches and methods. Her work aims to enhance the sensory qualities of food products, ensuring they meet consumer preferences and standards.

Ervina, S.Gz, M.Sc., PhD

Faculty Member Food Technology

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