Response surface methodology and fuzzy mathematics sensory evaluation were used to optimize the preparation process and quality assessment of olive pomace cookies
[Objective]Develop cookies with olive pomace.[Method]Using low-gluten flour,butter and fresh eggs as ingredients,the mixture of Longnan olive pomace,maltitol,Naematelia aurantialba and Codonopisis pilosula polysaccharides was prepared,a low-sugar composite biscuit with olive pomace was prepared by adding food additives such as sodium bicarbonate and sodium chloride.The formulation was op-timized by response surface methodology combined with fuzzy mathematical sensory evaluation,antioxidant activity,physical and chemical indices and microbial indices were tested.[Result]The contents of olive pomace,maltitol,N.aurantialba and C.pilosula polysaccharides were 15%,30%,10%and 0.35%respec-tively,moderate hardness,uniform thickness,delicate taste,good chewiness,crispness,no grains,olive fla-vor,smell coordination,color uniformity,health indicators in accordance with national standards,it has good nutritional value and antioxidant function.[Conclusion]The study provided a reference for the further use of olive pomace.
NETL
NSTL
万方数据
维普
