Key Formula and Quality Evaluation of Cookies Made from Superfine Powder of Chimonobambusa quadrangularis Shoots Optimized by Response Surface Method
[Objective]The optimal formula for cookies made from superfine powder of Chimonobambusa quadrangularis shoots was studied,which provided new ideas for the deep processing of C.quadrangularis shoots.[Method]The superfine powder of C.quadrangularis shoots was used as the main raw material to make cookies supplemented with sugar powder,butter and egg liquid.Through sensory and external color analysis,the optimal adding range of four single factors(superfine powder of C.quadrangularis shoots,sugar powder,butter and egg liquid)was determined.On the basis of single factor experiment,the Design-Expert experimental design was used to optimize the response surface design,the effects of adding amounts of superfine powder of C.quadrangularis shoots,sugar powder,butter and egg liquid on the sensory quality of C.quadrangularis cookie were studied,the optimal formula for cookies made from superfine powder of C.quadrangularis shoots was determined and the physicochemical indexes of C.quadrangularis cookie made by optimal formula were analyzed.[Result]The optimum formula for C.quadrangularis cookies was as follows:the quality of low gluten flour was 100%,the addition of superfine powder of C.quadrangularis shoots,butter,sugar powder and egg liquid were 6.00%,55.00%,40.00%and 20.00%,respectively,the baking temperature was 150℃,and the baking time was 20 min.Under these conditions,the sensory evaluation score of C.quadrangularis cookies was 91.50,as the cookies had special C.quadrangularis shooot flavor and crisp taste,moderately sweet,uniform color and good form.The content of dietary fiber,protein,fat,peroxide value and acid value was 19.16 g/100g,4.99 g/100g,27.6 g/100g,0.04 g/100g and 0.56 mg/g,respectively,which all met the standards of General Quality of Biscuit(GB/T 20980-2021).[Conclusion]The optimum formula for C.quadrangularis cookie is used in the deep processing of C.quadrangularis shoots,which can maintain the C.quadrangularis shooot flavor of baked food(cookies)and reduce coking,belonging to characteristic product,and the physical and chemical indicators all meet the national standard requirements.
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